Grilled Scallops with Mediterranean Tomato Salsa

Directions

1. Prep the salsa: Make the Mediterranean Tomato Salsa and spread it onto a serving platter or divide among individual plates.
2. Prep the grill or grill pan: Heat a grill pan or outdoor gas grill to medium-high and brush the cooking surface with olive oil.
3. Dry and season the scallops: Pat the scallops dry and brush with extra virgin olive oil. Season on both sides with kosher salt and black pepper.
4. Grill the scallops: When ready, skewer the scallops and place them on the grill along with the lemon halves, cut side down. Grill the scallops for 2 minutes on each side (you should see grill marks). You can also skip the skewers. It’s up to you.
5. Season and serve: Remove the scallops from the heat and immediately squeeze half of one of the grilled lemons over them. Place the scallops on top of the tomato salad and arrange the remaining grilled lemon halves on the side.

Mediterranan-Style Homemade Salsa Recipe:

1. lace quartered cherry tomatoes, chopped shallots, minced garlic, chopped fresh herbs, chopped kalamata olives (if using), and chopped jalapeno (if using) in a mixing bowl.
2. Season with kosher shalt, pepper, and sumac (start with a heaping 1/2 tsp sumac, add more late if needed). Toss gently.
3. Add lemon juice and a generous drizzle of quality extra virgin olive oil (I used Early Harvest EVOO). Toss to combine. Set aside for a few minutes to let the flavors marry.
4. Serve with pita chips or chips of your choice. Enjoy!