Grilled Scallops

4.50 from 2 votes

Tender, sweet Grilled Scallops are a quick dinner option that’s bursting with flavor! The blended basil dressing, combined with garlic and lemon, makes the meal unforgettable.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Keyword: grilled scallops, grilled scallops recipe

Servings:

Author: Katerina Petrovska

Equipment

Metal Skewers

Ingredients

For the Scallops and Zucchini

1.5 pounds large sea scallops tendons removed
salt and freshly ground black pepper to taste
2 medium zucchini sliced into ½-inch thick rounds
wooden or metal skewers see notes below

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

Instructions

Dry the scallops. Cover a sheet pan or a rimmed baking sheet with paper towels. Arrange the scallops on top of the paper towels in a single layer. Cover the scallops with a layer of paper towels; press gently on top and set aside for 10 minutes.
Make the dressing. In the meantime, 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.
Prep the zucchini. Add the zucchini to the mixing bowl with the dressing; toss to combine. Thread the zucchini onto skewers and set aside.
Prep the scallops. Remove the paper towels from the scallops. Thread the scallops onto the skewers. Brush the scallops with the remaining olive oil and season them with a bit of salt and pepper.
Prep the grill. Meanwhile, preheat the grill until hot, leaving all the burners on HIGH. Then, brush the grill grates with olive oil to prevent sticking.
Cook. 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.
Finish and serve. Remove the skewers from the grill and serve them immediately with the prepared basil dressing.

Notes

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

Nutrition