Scallops on the Grill
Updated Feb. 17, 2023
- Total Time
- About 20 minutes
- Rating
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Ingredients
- 28sea scallops, about 1¼ pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- 4tablespoons olive oil
- ¼teaspoon dried hot red-pepper flakes
- 1teaspoon Dijon-style mustard, preferably with grains or seeds
- 1teaspoon finely chopped fresh thyme leaves
- 1zucchini, about ½ pound
- Vegetable oil for greasing grill
Nutritional analysis per serving (4 servings)
255 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 18 grams protein; 574 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat an outdoor grill to high.
- Step 2
Put scallops in a dish and add salt, pepper, 3 tablespoons olive oil, pepper flakes, mustard and thyme.
- Step 3
Trim off ends of zucchini and cut it crosswise into 16 slices, each approximately the same size. Add to the scallops in the dish and blend the ingredients.
- Step 4
Place one piece of zucchini on a skewer and add 2 scallops. Add another piece of zucchini and 2 more scallops. Add a third slice of zucchini, 3 more scallops and a final slice of zucchini. Repeat, using 3 more skewers and the remaining scallops and zucchini.
- Step 5
Brush the grill of the charcoal broiler with a light coating of oil. Place the skewers on the grill and cook about 1 minute. Turn to the opposite side and cook 1 minute. Cook on the 2 other sides about a minute each. Continue cooking about 2 minutes longer for a total cooking time of about 6 minutes. This cooking time will produce scallops that are medium-well done. Cook the scallops about 2 minutes longer if you wish them well done. Brush with the remaining tablespoon of olive oil and serve hot.
Private Notes
Comments
I used this recipe with the "Grilled Scallops With Basil and Prosciutto By Moira Hodgson", and it was DELICIOUS! Served them on top of spinach fettucine with a little basil pesto on the side... easy, quick and incredibly flavorful!