Just Grillin’

Scallops, Potatoes, and Salad with Olives and Lemon Dressing
Season scallops with sea salt and freshly ground black pepper. Grill 2-3 minutes per side.

Cut potatoes into wedges (leave the skin on). Toss in extra virgin olive oil, sea salt, and fresh chopped herbs (rosemary and thyme are my favorites). Grill on a low flame until cooked through – about 25 minutes. (Sweet potatoes are great too!)

Salad is chopped romaine and black kalamata olives. Toss with freshly squeezed lemon juice, extra virgin olive oil, and sea salt.