Prepare the grill for direct cooking over high heat (230°C to 290°C).
In a small bowl whisk 4 tablespoons of the oil, the lime zest and juice, honey, shallot and parsley. Season with salt and pepper.
Related Grill Skills
Chopping Parsley
Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the scallops with the remaining 2 tablespoons of oil and season evenly with salt and pepper.
Related Grill Skills
Selecting Scallops
Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until lightly browned and just opaque in the centre, 4 to 6 minutes, turning once or twice. Remove from the grill.
Brush the cooking grates clean. Grill the scallops over high heat, with the lid closed, until lightly browned and just opaque in the centre, 4 to 6 minutes, turning once or twice. Remove from the grill.
Whisk the vinaigrette again. In a medium bowl toss the greens with just enough of the vinaigrette to coat the leaves lightly. Arrange equal amounts of the greens and scallops on individual serving plates. Serve with the remaining vinaigrette.
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