Grilled Scallops

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  0.3 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Honey
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  2 tbsp Lemon Juice, Fresh
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  2 Garlic(6g)
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  2 tsp Paprika, Smoked
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  1 tsp 1 Teaspoon Sea Salt, Plus More To Taste
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  1.3 lbs Scallops
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  Freshly Cracked Black Pepper, To Taste
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  2 tbsp Parsley, Fresh
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  Lemon

Instructions

1. 1Combine the olive oil, honey, lemon juice, minced fresh garlic, and smoked paprika in a small bowl, stirring until blended. Season with the sea salt and freshly cracked black pepper.
2. 2Place the scallops and marinade in a large zip-top plastic bag, seal, and refrigerate for 1 hour.
3. 3Preheat your grill or grill pan over medium-high heat for 3–5 minutes until very hot, then lightly brush the grates or cooking surface with olive oil.
4. 4Remove the scallops from the marinade, allowing excess liquid to drip off, then arrange them directly on the hot grill or pan in a single layer.
5. 5Cook the scallops 2–3 minutes per side over medium-high heat until opaque throughout, firm to the touch, and a light golden crust forms on both sides.
6. 6Transfer the cooked scallops to a cutting board and cool for 2–3 minutes, then divide evenly into 6 airtight containers while still warm.
7. 7Garnish each container with fresh parsley and lemon wedges, then seal and refrigerate for up to 3 days.