Go Back
+ servings
grilled scallops threaded onto five skewers and arranged on a white plate with a small bowl of basil and garlic sauce placed next to them.

Grilled Scallops with Zucchini

Katerina | Diethood
Tender, sweet Grilled Scallops are a healthy dinner option that’s bursting with flavor! The blended basil dressing with garlic and lemon makes the meal unforgettable.
Servings : 4
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins


For the Scallops and Zucchini
For the Basil Dressing
  • ½ cup fresh basil leaves
  • 2 cloves garlic, roughly chopped
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 8 tablespoons olive oil, divided


  • Cover a sheet pan or rimmed baking sheet with paper towels.
  • Arrange scallops on top of the paper towels, in one single layer.
  • Cover the scallops with a layer of paper towels; press gently on top and set aside for 10 minutes.
  • In the meantime prepare the dressing; to a small food processor add the basil leaves, garlic, lemon juice, sugar, salt, and pepper. Pulse about 6 times.
  • With the processor running, drizzle in 6 tablespoons olive oil and continue to process until emulsified. Scrape down the sides as needed.
  • Reserve a tablespoon of the dressing in a mixing bowl; set aside the rest for serving.
  • Add the zucchini to the mixing bowl with the dressing; toss to combine.
  • Thread the zucchini onto skewers and set aside.
  • Meanwhile, preheat the grill until hot, leaving all the burners on HIGH.
  • Remove the paper towels from the scallops.
  • Thread the scallops onto wooden or metal skewers.
  • Brush the scallops with remaining olive oil and season them with a bit of salt and pepper.
  • Brush the grill grates with olive oil to prevent sticking.
  • Place the scallops and zucchini on the grill; cover the grill and cook for about 3 to 4 minutes, or until browned on the bottom and lightly charred.
  • Flip them over, cover, and continue to cook for 2 to 4 more minutes, or until zucchini is tender and scallops are firm and opaque.
  • Remove from grill.
  • Serve with previously prepared basil dressing.


  • If using wooden skewers, soak them for 20 minutes in clean water, before using. That will keep them from burning on the grill.


Calories: 388 kcal | Carbohydrates: 10 g | Protein: 22 g | Fat: 29 g | Saturated Fat: 4 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 21 g | Trans Fat: 0.01 g | Cholesterol: 41 mg | Sodium: 966 mg | Potassium: 625 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 360 IU | Vitamin C: 20 mg | Calcium: 35 mg | Iron: 1 mg | Net Carbs: 9 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Main Course
Cuisine: American
Keyword: easy scallops recipe, how to cook scallops, scallop dinner