I did not actually grill these scallops this time but sauteed them in a pan. But here is the recipe from www.cdkitchen.com which calls for grilling.
20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Heat your grill to high. Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
I just started eating asparagus a few months ago and since then I can’t even count how many pounds of it I have eaten. I love this stuff! I don’t really measure anything but I lightly coat it with olive oil and season it with salt, pepper and minced garlic. Sometimes, I add a dash of Italian seasoning or red pepper flakes to spice it up a little. I roast it in the oven for about 20 minutes at 425 degrees. I keep telling people how good it is and no one really believes me but when I made it tonight Scott said it looked so good that he wanted to try some. So, that’s a good sign!
(sorry for the blurry pic!)