INGREDIENTS
2 shallots, peeled and roughly chopped (about 1/2 cup)
3 garlic cloves, peeled
2 TBSP fresh tarragon leaves
1/2 bunch fresh flat-leaf parsley, leaves only, chopped (about 1 cup)
1 TBSP fresh oregano leaves or 1 tsp. dried oregano
1/8 tsp. kosher salt
1/4 cup olive oil
24 scallops
2 TBSP fresh lemon juice
1 tsp. canola oil
DIRECTIONS
Combine shallots, garlic, parsley, tarragon, oregano, salt and olive oil in a food processor. Pulse to form a paste.
Place scallops in a large bowl.
Add half of shallot mixture (about 1/4 cup) and toss gently to combine.
Cover and refrigerate at least 20 minutes or up to 8 hours.
Stir lemon juice into remaining half of shallot mixture. Set aside.
Thread 3 scallops onto each 6-inch wooden skewer.
Lightly coat griddle with canola oil and heat over high heat until smoking hot.
Place skewers on the griddle and cook, undisturbed, until scallops develop a crust, about 3 minutes.
Flip skewers, and turn off heat.
Allow scallops to sit until just cooked through, about 2 more minutes.
Drizzle reserved shallot mixture over top of scallops.
Serve scallops sizzling.
