Scallops are one of my favorite appetizers to serve on a hot summer day.  They bring the ocean to wherever you are.  These grilled scallops are quick and easy. I served them with a preserved lemon mint relish.

• Salt and pepper
• Ghee
• Lemons
• 10 Scallop Shells
• Preserved Lemon Mint Relish: 
• Bunch Fresh Mint
• 1 Shallot
• Preserved Lemon*
• Olive Oil
• Fresh Arugala

Pat the scallops dry on both sides and season with salt and pepper. Three things make a perfectly seared scallop. Hot pan, dry scallops and using a high smoke point oil (and cooking properly until beautifully tender) When pan is hot, melt ghee in your cast iron skillet. You can use another high smoke point oil such as grapeseed oil.  

Gently put in your scallops, giving them enough room in between so they don’t steam each other.  The scallops should make a sizzling noise when you put them in the pan.

Cook the scallops for 2 minutes, making sure not to move them or touch them at all.

Flip the scallops over with a fish spatula, and add more ghee to the pan. Let the scallops cook for 1 more minute, basting the scallops with the ghee.

Remove the scallops from the pan and serve  In this photo I spooned in a little ghee into scallop shell, then the seared scallop and then topped them with a freshly made preserved lemon and mint relish.

Prepare the preserved Lemon and Mint Relish:

With the food processor running on high, drop in the peel of one preserved lemon.  After it it is chopped add a bunch of fresh mint, 1/2 of a medium shallot and 2 teaspoons of olive oil. You can add a teaspoon of honey if it is too tart.  

Preserved Lemons.

Preserve lemons are made by soaking lemons in water packed with salt for a miniumum of thirty days. 

8-10 lemons (Meyer if you have them), 1/2 cup to 1 cup of kosher salt, sterilized quart canning jar.

Rinse and scrub clean the lemons. With each lemon, cut off any stems. Cut off 1/4-inch from the tip of the lemons. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Then make another cut the same way, as if you were cutting the lemons into quarters, but not all the way through. Pack with salt and fill jar with lemon juice to top. Seal.  Shake daily first week. 

Store in a cool dry place and refrigerate after opening.