10 to 12 large sea scallops
Freshly ground black pepper
2 tablespoons olive oil
2 cloves garlic minced
2 tablespoons fresh lemon or lime juice
1 ½ teaspoon soy sauce
1 teaspoon red pepper flakes
Fresh cilantro or basil chopped
Rice, cooked
avocado slices or guacamole
Heat a grill pan on medium high heat. While the pan heats, pat the scallops dry and season with black pepper.
In a small bowl combine the olive oil, garlic, lemon or lime juice, soy sauce, red pepper flakes, and cilantro or basil. Toss the scallops in the olive oil mixture.
When the pan is hot, place the scallops in the pan and spoon any extra marinade over the scallops. Cook the scallops 2 minutes on each side for a total of 4 minutes. Remove the scallops from the pan and serve with rice and guacamole.
Adapted from Food and Wine’s Cilantro Scallops.