24 sea scallops (about 1 3/4 pounds), tough muscles removed4 tablespoon freshly crushed coriander 1 tablespoons freshly crushed cardamomKosher salt Freshly ground black pepper2 1/2 tablespoons olive oil plus more for the grill1 bunch green onions, cut on diagonal into 1 1/2 inch lengths. 24 6-inch bamboo skewers, soaked in water for 30 minutes
Heat grill to medium-high. Toss the scallops with 2 tablespoons of olive oil in a small bowl until they are well coated. In a small bowl, stir together the coriander, cardamom, 1 teaspoon of Kosher salt and 1/2 teaspoon of pepper. Press top and bottom of scallops into spice mixture. In order to keep the scallops secure on the skewers, pass 2 skewers through a scallop, followed by a length of green onion, and alternate scallops and green onions.
In the meantime, with a heavy-duty clean rag lightly oil the grates of the grill and place skewers on grill over direct heat. They should sizzle. Grill on one side until the scallops develop golden brown grill marks, about 1 to 2 minutes. Then turn them once and continue cooking another minute or so longer. Grill until just be barely cooked through. Remove from grill and allow them to rest 2 or 3 minutes.
Place skewers onto plate, drizzle with vinaigrette and serve.
Roasted Garlic and Lemon Vinaigrette
1/3 cup extra virgin olive oil4 garlic cloves, peeled2 lemons, juicedKosher salt Freshly ground black pepper
In a small saucepan, heat olive oil over medium heat. With the side of a knife, lightly smash the garlic cloves and place in the oil. Heat garlic until golden and remove. In a small bowl, whisk together lemon juice and garlic infused oil. Season with salt and freshly ground pepper.
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