Serves: 3-4 ? | Prep ⏰: 3-5 min | Cook ⏰: 9-12 min
- 1lb tagliatelle made according to directions, drained & tossed in olive oil
- 10-12 large sea scallops (serves 3-4)
- 1 Tbs EVOO extra virgin olive oil or avocado oil
- 2 Tbs EVOO extra virgin olive oil to toss tagliatelle
- ¼ – ½ tsp jalapeño sea salt
- ¼ tsp garlic powder
- ¼ tsp black pepper (optional)
- 2 Tbs unsalted butter melted
- ½ fresh lemon, lemon zest
- canola oil spray
Cookware: Indoor copper grill pan for the stove (for grilling you will need a pan for the grill to cook the scallops on) + small saucepan + glass bowl to season scallops in + tongs.
Lightly spray the grill pan with canola oil.
In a small saucepan over a low flame, melt the butter. Transfer the melted butter to a large glass bowl. Add in the garlic powder, black pepper, fresh lemon, and lemon zest.
Place the scallops in the bowl and gently distribute the melted seasoned mixture. Let sit in the bowl for approximately 5 minutes. Keep the remaining mixture until you have finished cooking.
NOTE: you can use the melted mixture throughout the cooking process to keep the scallops from sticking to the grill.
Using tongs set each scallop on the preheated grill top.
Once the scallops are on top of the grill, sprinkle ½ of the jalapeño sea salt over all of the scallops. (After turning the scallops the first time, sprinkle with the remaining jalapeño sea salt)
Cook the scallops for approximately 9-12 minutes (or until desired tenderness) turning the scallops every 3-4 minutes – this will help keep the scallops tender and prevent overcooking. (For more well-done scallops cook a bit longer cutting into one to adjust desired cooking time)
Once the scallops are done cooking immediately remove from the heat and serve over your cooked tagliatelle!