All these scallops need is a quick kiss on the grill. The simple preparation lets the subtle, sweet flavor of the seafood shine through.
- 24 large sea scallops, side muscle removed
- 2 tablespoons canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper.
Place scallops on a medium-high grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side.