Citrus Grilled Scallops Tomato (Printable Version)
Seared scallops with citrus zest, topped with charred tomato vinaigrette. Easy and bright for summer meals.
# Ingredients:
→ Scallop Marinade
01 -
450 g fresh scallops, patted dry
02 -
10–15 ml extra virgin olive oil, to coat
03 -
2 g fine sea salt
04 -
1 g freshly ground black pepper
05 -
4 g orange zest (or lemon or lime zest as alternative)
06 -
2 garlic cloves, finely minced
07 -
1 g ground coriander (optional)
→ To Serve
08 -
Charred Tomato Vinaigrette or Pickled Pepper Vinaigrette
09 -
Additional citrus wedges (orange, lime, lemon, or Meyer lemon), optional
# Steps:
01 -
If using wooden skewers, soak them in water for at least 15 minutes. Preheat the grill to medium-high heat.
02 -
Pat scallops thoroughly dry with paper towels. Place in a mixing bowl and drizzle just enough olive oil to lightly coat. Add sea salt, black pepper, orange zest, minced garlic, and optional ground coriander. Gently toss to combine. Allow to marinate for 15 minutes.
03 -
If scallops are small or grill grates are wide, thread scallops onto two parallel skewers to prevent spinning. Otherwise, leave whole.
04 -
Generously oil the grill grates to prevent the scallops from sticking or tearing.
05 -
Arrange scallops directly on the hot grill. Cover and grill for 2–3 minutes until distinct grill marks appear. Flip scallops, cover, and grill for an additional 2–3 minutes, or until they reach the desired doneness (typically medium for a tender interior). Remove from heat and loosely cover with foil to prevent overcooking.
06 -
Arrange grilled scallops on plates with seasonal vegetables or leafy greens. Top with a drizzle of charred tomato vinaigrette or a squeeze of fresh citrus as desired. Serve immediately.
# Notes:
01 -
Scallop size varies; adjust grilling time accordingly to avoid overcooking. Medium scallops (3.5–5 cm diameter) typically require 2–3 minutes per side.
02 -
If grill grates are tightly spaced and scallops are large, skewering may be unnecessary, simplifying preparation.