20 large scallops, about 2-3 pounds
5 Tbsp. Blood Orange Olive Oil
1 tsp. crushed red pepper flake
sea salt and fresh cracked pepper to taste
Pat dry each scallop and lay them on a tray. Sprinkle on some blood orange olive oil, coating scallops on all sides. Season the scallops with salt, black and crushed red pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
Grill for 2 to 3 minutes on each side. Serve immediately