Recipe by Zach Rhoad and Mike Hammond
Photo by Grant L. Gursky
INGREDIENTS
1 lb scallops
4 Tbsp olive oil
1 Tbsp butter, softened
Paprika, to taste
Salt and pepper, to taste
Parsley, chopped
INSTRUCTIONS
Combine butter and olive oil and set aside. Dust scallops with salt, pepper and paprika and place on a grill over medium-high heat.
Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.
Brush with butter and olive oil after removal.
Plate scallops and garnish, if desired.