Grilled Scallop with a Fresh Herb and Citrus Salad – American Scallop Association

Ingredients

• 8 U-10 Scallops
• ¼ cup of picked flat leaf parsley
• ¼ cup of picked basil
• ¼ cup of chive cut into half inch pieces
• 1/8 cup of picked tarragon
• 1 orange zested and segments removed
• 1 tablespoon of clear balsamic
• 3 tablespoons of salad oil
• 1 small shallot finely chopped
• sea salt
• fresh cracked pepper