Grilled Scallop Skewers with Chimichurri and Lemon

How to Make Grilled Scallop Skewers with Chimichurri and Lemon

1. 1

   Step 1: Make the chimichurri

   In a food processor or by hand in a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and 1/2 teaspoon of the kosher salt. Pulse or finely chop until the mixture is well combined but still a little textured. Taste and adjust salt or vinegar as needed; set aside at room temperature so flavors meld while you prep the scallops.

   For this step

   • 1/2 cupExtra-virgin olive oil
   • 1 cupFresh flat-leaf parsley, packed
   • 1/2 cupFresh cilantro, packed
   • 3 clovesGarlic cloves
   • 2 tbspRed wine vinegar
   • 1/4 tspRed pepper flakes
   
2. 2

   Step 2: Prep scallops and skewers

   Pat scallops very dry with paper towels and remove any tough side muscles. Thread 3–4 scallops onto each skewer, leaving a little space between pieces so heat circulates; season lightly with the remaining kosher salt if desired. If using wooden skewers, make sure they've been soaked for at least 20 minutes to prevent burning.

   For this step

   • 1 1/2 lbSea scallops, side muscle removed
   • 8 skewersWooden skewers (soaked 20 minutes) or metal skewers
   
3. 3

   Step 3: Preheat and oil the grill

   Heat your grill to high (about 450–500°F / 230–260°C) and oil the grates well to prevent sticking. Just before grilling, brush both sides of the skewered scallops with a little olive oil to encourage a quick sear. Keep a clean plate nearby for finished skewers.
4. 4

   Step 4: Grill the scallops

   Place skewers on the hottest part of the grill and cook 1½–2 minutes per side until the scallops are opaque through the center and have a golden sear. Avoid overcooking — scallops go from tender to rubbery quickly. Transfer to a platter and let rest 1–2 minutes.
   
5. 5

   Step 5: Finish and serve with lemon

   Spoon generous amounts of chimichurri over the warm skewers and grate a little lemon zest over the top; serve with lemon wedges for squeezing. Serve immediately so the scallops stay juicy and the chimichurri is fresh and bright.

   For this step

   • 1 largeLemon (for wedges and a little zest)
   

1. In a food processor or by hand in a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, and 1/2 teaspoon of the kosher salt. Pulse or finely chop until the mixture is well combined but still a little textured. Taste and adjust salt or vinegar as needed; set aside at room temperature so flavors meld while you prep the scallops.
2. Pat scallops very dry with paper towels and remove any tough side muscles. Thread 3–4 scallops onto each skewer, leaving a little space between pieces so heat circulates; season lightly with the remaining kosher salt if desired. If using wooden skewers, make sure they've been soaked for at least 20 minutes to prevent burning.
3. Heat your grill to high (about 450–500°F / 230–260°C) and oil the grates well to prevent sticking. Just before grilling, brush both sides of the skewered scallops with a little olive oil to encourage a quick sear. Keep a clean plate nearby for finished skewers.
4. Place skewers on the hottest part of the grill and cook 1½–2 minutes per side until the scallops are opaque through the center and have a golden sear. Avoid overcooking — scallops go from tender to rubbery quickly. Transfer to a platter and let rest 1–2 minutes.
5. Spoon generous amounts of chimichurri over the warm skewers and grate a little lemon zest over the top; serve with lemon wedges for squeezing. Serve immediately so the scallops stay juicy and the chimichurri is fresh and bright.