I stopped at the local butcher shop early in the week and couldn't help myself when I saw some sea scallops the size of marshmallows. I saved them for Friday night when I could pair it up with some fresh steak. The grocery store where I buy steaks has better meat than the butcher (which I would not have expected but is true nonetheless). Unfortunately, they didn't have my favorite cut -- the bone-in ribeye -- so I picked out a couple of nice New York Strips and called it good.
Then it was time to open a bottle of wine and fire up the grill.
Sea Scallops (with a side of steak)
First, pat the scallops with a paper towel to get rid of any excess moisture.
I mix the dry spices in a small bowl. To be honest, I don't have measurements for this because I eyeball it all the way. Basically, use your best judgement. Dip each end of the scallops in the mix and put on the grill. Press down for a second or so. You want to get a good sear. Drip a few drops of lemon juice on each one. The juice should work its way into the crevices of the scallop.
It doesn't take long to cook a scallop; a minute on a hot grill is enough. Flip them over and give them a quick press with your spatula. After another minute, take them off. That's it.
Garlic mashed potatoes go great with scallops, but since I had just made those a couple nights ago I went with angel hair pasta. Once the pasta is done, toss it with some butter and oregano. Trust me.
While I was doing this I was thoroughly enjoying a 2008 Antigal Uno malbec that was given as part of a wedding gift by my good friends Sunny and Kris. It was a really subtle but powerful wine with a lot of oaky undertones. Really good wine. Thanks, guys!