How To Make Grilled Sea Scallops
Enjoy seafood night with these delicious grilled sea scallops that’s served with grilled potatoes, and a vinaigrette made of tomatoes, and black olive!
Serves:
Ingredients
For Scallops:
- 16sea scallops
- 3tbspextra virgin olive oil
- ¾tspsalt
- ½tspfreshly ground pepper
- 2tbspred wine vinegar
- 1garlic clove
- 3large ripe tomatoes
- ¾cupblack olives,oil-cured
- 1bunchbasil
For Potatoes:
- 4large waxy potatoes,preferably yukon gold potatoes
- 1tbspextra-virgin olive oil
- ½tspsalt
Instructions
Scallops:
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Rinse the scallops and pat dry. Place in a bowl.
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Season with 1 tablespoon of olive oil, ¼ teaspoon salt, and ¼ teaspoon of pepper. Set aside.
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In a mixing bowl, combine the vinegar, the remaining 2 tablespoons of olive oil, and garlic. Stir in the tomatoes, olives, and basil.
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Season to taste with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Set aside.
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Preheat the gas grill to medium-high, or prepare a charcoal grill for direct grilling over medium-high heat.
Potatoes:
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Cut into about ⅓-inch thick slices.
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Steam on the stovetop for about 10 minutes until barely tender. Transfer to a bowl, allow to cool slightly and toss with olive oil and salt.
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Place the potatoes on a grill and cook 3 to 4 minutes per side until browned. Remove to a serving platter and keep warm in a low oven.
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Place the scallops on the grill fitted with an oiled, small-mesh grill rack, and cook for 1 minute per side until the edges are lightly browned.
To Assemble:
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Divide the scallops among 4 individual serving plates. Top with equal portions of the tomato-olive vinaigrette.
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Serve with potatoes on the side, and enjoy!
Nutrition
- Calories: 408.40kcal
- Fat: 17.20g
- Saturated Fat: 2.45g
- Trans Fat: 0.01g
- Monounsaturated Fat: 11.94g
- Polyunsaturated Fat: 2.02g
- Carbohydrates: 47.29g
- Fiber: 7.18g
- Sugar: 4.74g
- Protein: 18.07g
- Cholesterol: 24.00mg
- Sodium: 1135.01mg
- Calcium: 91.27mg
- Potassium: 1424.89mg
- Iron: 3.74mg
- Vitamin A: 87.57µg
- Vitamin C: 60.51mg
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