01Heat a grill over medium-high heat and lightly oil the grates.
02Remove crescent-shaped tendon from the side of each scallop. Pat scallops dry with a paper towel. Thread scallops on 4 skewers so that the flat side of the scallop is perpendicular to the skewer and season with salt and pepper. Note: if using bamboo skewers, soak in water for 30 minutes prior to using.
03Place scallops on grill and cook 3 to 4 minutes. Turn over and cook 1 to 2 minutes, just until cooked through. Scallops should be slightly opaque in the middle. Transfer to a platter.
04In a bowl, add yogurt, tahini, lemon, and salt and mix well.
05Serve scallops with yogurt tahini sauce.
We recommend that you buy the largest scallops you can find, which will keep the inside from cooking too quickly, making them a better choice for grilling. Scallops tend to cook best when kept dry and cool, so don’t skip step 2 where you pat them dry then keep them in the refrigerator after skewering until you’re ready to grill.