and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. The summer is not over yet, and that means Evelyn's Drive-In in Tiverton is still open. Jessie Bitto from Evelyn's shows us how they make their delicious grilled sea scallops with their homemade horseradish sauce. Check out the recipe and video below.

Evelyn’s Grilled Seasoned Sea Scallops With Horseradish Sauce

For the Scallops:

- 2 pounds sea scallops

- 1 teaspoon thyme

- 1 teaspoon basil

- 1 lemon

- 1 teaspoon oil

- Field greens for garnish

For the Horseradish Sauce:

- 1 cup mayonnaise

- 1/2 cup horseradish

- 1/8 teaspoon hot sauce

To Prepare the Scallops: Remove the side muscle or tag from each scallops. Season with the juice of the lemon and spices.

Heat a griddle to medium-high heat and oil the pan. Cook the scallops for 3-5 minutes, until a golden sear emerges. Flip over and cook until golden on the other side.

Remove to a plate and place on a bed of field greens.

To Make the Horseradish Sauce: Whisk together the mayonnaise, horseradish and hot sauce. Serve as a dipping sauce or drizzle over the scallops.

Makes 2–4 portions, depending on the rest of the meal.