Grilled Scallops

One of the benefits to living in Florida is that we get to grill year-round with relative ease. I know that people in more northern climates will still venture out and use the grill, but winter grilling for us does not entail dusting snow off the grill cover, or checking the meat in below-freezing temperatures.


For all the intricate and multi-step dishes that I make, the simple ones are sometimes the most satisfying. Take these scallops, for example. It's not even worth writing a recipe out. Hubs doused them in some melted and cooled butter, sprinkled them with salt, and then plopped them on the grill. He cooked them for about 3-4 minutes on both sides - long enough to cook them and give them the attractive grill marks. We also grilled some hearts of palm, which was a new food for us. I was skeptical about grilling something that came from a can, but they turned out nicely.