Michael Psilakis' Simply Grilled Scallops

By amaliana

Ingredients

• Brown Butter Sauce(for scallops):
• 12 (U-10) diver caught scallops, side adductor muscle removed
• Salt and pepper
• Extra-virgin olive oil as needed
• 1/3 cup unsalted butter
• 1/3 cup unsalted butter
• 2 large leaves sage, slivered
• 1 1/2 tablespoons capers

Preparation

Step 1

Scallops:
Coat the scallops with the extra-virgin olive oil.
Season the scallops with salt and pepper and place them on the open-flame grill.
Grill the first side of each scallop for 3 minutes then flip and grill the other side for 1 minute.
The scallop should be golden brown.

Brown Butter Sauce (for scallops):

Put the pan on the grill until hot.
Add the butter, sage, and capers together in the pan and then season with salt and pepper to taste.
Mix ingredients in the pan for a minute or two, and allow the butter to foam and brown.
Transfer the scallops to plate.
Spoon the brown butter over the scallops and serve.