Ingredients:

  • 1.5 lbs Jumbo Sea Scallops (Dry-Packed U-10 or U-12)
  • 1 tbsp avocado oil
  • 1 tsp kosher salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp freshly cracked black pepper
  • 4 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh Italian parsley, chopped
  • 1 tsp capers, drained

Instructions:

  1. Remove the small, tough side muscle (the 'foot') from each scallop.
  2. Pat the scallops between several layers of paper towels until they feel tacky. Season with the salt, pepper, and that tiny pinch of sugar.
  3. Preheat your grill to high (about 230°C to 260°C). Lightly brush the scallops with avocado oil. Place them on the grates and do not move them for 2 minutes until a deep golden crust forms and they release naturally.
  4. Flip the scallops and cook for another 1 to 2 minutes. While they finish, melt the butter in a small pan on the side burner (or stovetop). Add the garlic and capers, cooking for 60 seconds until the garlic is fragrant and barely golden.
  5. Remove the pan from the heat and stir in the lemon juice, zest, and parsley. Drizzle this warm butter sauce over the scallops immediately. Let them rest for 3 minutes until the juices redistribute and the center is buttery.