Chili-crusted grilled sea scallops with zucchini

For an additional serving of veggies, serve with grilled asparagus spears or tomato halves. Look for untreated scallops that haven’t been soaked in a salt-based brine, often labeled as “dry” or “dry-packed” scallops. We’ve called for fresh scallops here, but you can also use the frozen variety—just plan to thaw them slowly in the refrigerator a day ahead for the best texture. If you use a grill pan instead of an outdoor grill, cook the scallops in batches to prevent them from being crowded in the pan. Giving the scallops some space, will allow them to form a delicious brown exterior with a juicy interior.