A simple and easy-to-follow recipe for charcoal grilled scallops that are finished with an herby, bright chimmichurri sauce made with lots of fresh parsley, lemon and capers.
To make your chimmichurri chop up all your ingredients, as finely as you have the patience for. Add olive oil, salt, pepper, lemon juice and stir it up. Let sit at least 10 minutes.
Prep scallops by patting them dry and toss them with olive oil and salt. Grill for about 3 minutes per side, just until cooked through and they have some good grill marks on them.