Scallops & Vinaigrette

By Kevin • 30 or Less, All, Fish, Starters • 29 Jun 2014

Scallops & Vinaigrette

Sure, shrimp on the barbecue can be tasty. It’s just too cliche for me. That and the fact it’s not easy to find Ocean Wise sustainable shrimp makes scallops a better and more interesting option. The key to cooking them this way is to get the grill as hot as possible and turn the scallops only when they nearly release from the grill on their own. Try it just once or twice and you’ll get a feel for it.

Time: 15 minutes

Serves: 4


1 tablespoon fresh lemon juice
1 teaspoon agave nectar or liquid honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
1 pinch fresh ground black pepper
3 tablespoons grapeseed or other neutral oil
1 pound large sea scallops
½ cup tightly packed mint leaves
½ cup tightly packed Italian parsley leaves



Preheat a barbecue grill on high.

In a small bowl, mix together the lemon juice, agave nectar, mustard, a large pinch of the salt and the pepper. Whisk in two tablespoons of the oil.

Toss the scallops with the remaining oil and salt. Grill the scallops for two minutes per side. Do not turn the scallops until they nearly release from the grill on their own.

Toss the mint and parsley leaves and plate topped by the scallops. Drizzle the vinaigrette over the scallops and leaves. Serve immediately.

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