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Lightly brush the scallops with the oil and season evenly with ½ teaspoon salt and ¼ teaspoon pepper. Brush the cooking grates clean. Grill the scallops over direct medium heat, with the lid closed as much as possible, until they are golden brown, 2 to 4 minutes, turning once. Remove from the grill and add them to the skillet with the onion.
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scallops & avocado: Brooke Williamson L; 5-8 dry purple corn & heart of palm: Tiffany Derry L; 15-17 L; 27-32 Viet Pham: Frank Prisinzano pork tenderloin & apple: Michael Voltaggio L; 5-9 potato & chives: Brooke Williamson W; 8-5 chicken thighs & red cabbage: Tiffany Derry W; 18-10 W; 31-24 Brittanny Anderson Michael Psilakis: chicken & paprika ...
In a large nonstick skillet, heat the 1 tablespoon of olive oil until it is shimmering. Cook the scallops over moderately high heat, turning once, until they are browned and just cooked through, about 4 minutes total. Spoon the pickled-onion-and-grapefruit salad onto small plates and arrange the scallops around the salad.
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