Grilled Sea Scallops with Mediterranean Grilled Vegetables and Greek Vinaigrette

Ingredients

• 1 tablespoon fresh thyme, finely chopped

• 1 tablespoon fresh oregano, finely chopped

• 1/4 cup extra virgin olive oil

• 2 teaspoons salt

• 1 teaspoon pepper

• 3 to 4 pounds of vegetables of your choice, sliced into uniform pieces.

• 3 pounds fresh dry pack sea scallops

• 1/4 cup extra virgin olive oil

• 1 tablespoon herbed sea salt (available at Dirk's)

• 2/3 cup extra virgin olive oil

• 1/3 cup fresh lemon juice

• 2 tablespoons oregano, finely chopped

• 1 tablespoon thyme, finely chopped

• 1 tablespoon fresh garlic, finely chopped

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1/2 pound feta cheese, crumbled

Directions

• Mix first 5 ingredients and toss with the vegetables. Coat well and set aside.

• Coat the scallops with olive oil, dust with salt and set aside at room temperature.

• For the dressing, add all ingredients except for feta cheese and shake well.

• We use a perforated stainless steel pan with a lid for the vegetables. Fill pan loosely with vegetables and cook on the grill indirectly, until tender, turning occasionally.

• When vegetables are almost ready, cook scallops about 2 1/2 minutes per side over hot fire.

• Place finished vegetables on serving platter and scatter with cheese. Top with scallops and finish with dressing.

• Serves 6 to 8 people. Enjoy!

Dressing