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