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Epicurious
Bon Appétit

Grilled Scallops With Lemony Salsa Verde

By Alison RomanPhotography by Michael Graydon Nikole Herriott
Image may contain Food Dish Meal and Plant
Michael Graydon & Nikole Herriott

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

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