Grilled Diver Scallops with Grilled Veggies

Scallops are one of my favorite seafood. They will adapt to most flavors you will use them for. Scallops can be grilled, sautéed, roasted or even poached. The varieties to prepare scallops are endless. When purchasing scallops make sure to buy from a reputable seafood market and ask for their heritage. The last thing you want are scallops, which have traveled all over the world. Ask for scallops harvested from American coastlines. Most seafood markets have already removed the scallops from there beautiful pinkish shell.

There are two types of scallops: bay and sea scallops. Bay scallops are much smaller and very often used over salads. Sea scallops are much bigger and “meatier”. The latter one is most often used for appetizers and entrees. And then there is the diver scallop; also a sea scallop, which I used in this recipe. As the name implies, they are harvested by divers compared to the conventional method by boat, where the net is dragged behind it. In my opinion diver scallops are caught in the most sustainable way, since only the biggest scallops are being caught.

Grilled Diver Scallops with Grilled Veggies

Grilled Diver Scallops with Grilled Veggies

There are many recipes when scallops are wrapped in bacon or prosciutto. There is a reason for that.  Since scallops are almost fat-free it is a good idea to wrap them in bacon or similar. Not only will the scallops be juiciest, they will also absorb all flavors. So if you love bacon, go ahead and wrap the scallops in it. However, I wanted to keep this recipe meat-less so I wrapped scallions around the scallops and served them with a sun-dried tomato mayonnaise. The fat content of the mayonnaise will balance nicely with the almost fat-free scallops. Though keep in mind not to over cook them. I paired the grilled diver scallops with grilled veggies and sun-dried tomato mayo.

5.0 from 1 reviews

Grilled Diver Scallops with Grilled Vegetables
Prep time
Cook time
Total time
This is an ideal recipe for a backyard barbecue. Very easy to prepare and to cook.
Recipe type: Entrée
Serves: 4
  • 8 Diver Scallops (Cleaned)
  • 1 bunch scallions
  • 3 cloves of garlic, finely minced
  • Juice from 1 lime
  • ¼ cup olive oil
  • salt & pepper
  • Grilled Vegetables:
  • 1 zucchini, sliced lengthwise
  • 1 yellow squash, sliced lengthwise
  • 1 eggplant, sliced lengthwise, than cut in half
  • 8 oz baby bella mushrooms (crimini)
  • 1 pint grape or cherry tomatoes
  • 6 oz red pearl onions, peeled
  • ½ cup Olive oil,
  • ¼ cup Balsamic vinegar
  • 2 sprigs rosemary, finely chopped
  • Salt & pepper
  1. In a large bowl mix lime juice with garlic, olive oil. Add scallops, toss gently and marinate for 10 minutes. Then wipe off excess marinade and set a side.
  2. Cut the ends and the roots of scallions.
  3. Bring a quart of water to a boil and simmer scallions until soft, about 2 minutes.
  4. Wrap one scallion around one scallop and tie with a double knot. Repeat process with all other scallops.
  5. Marinate all vegetables with olive oil, balsamic vinegar, rosemary, salt, pepper and toss until all vegetables coated with the marinade. You might have to add more olive oil and balsamic vinegar.
  6. Place vegetables on a hot grill and cook 3-4 minutes on each side.
  7. When grilling the scallops it is important that the grill is absolutely clean and very hot. Grill scallops for about 1.5 – 2 minutes on both sides and serve with grilled vegetables and sun-dried tomato mayo.
Wine Pairing: I would recommend Pinot Grigio or Sauvignon blanc to this dish.

How do you like your scallops prepared. Grilled, seared or maybe poached. Leave a message


Enhanced by Zemanta
Related Posts Plugin for WordPress, Blogger...


  1. I love the delicate flavor of scallops and prefer them done exactly the way you have done them with garlic and lemon juice and a little olive oil.
    Suzanne Perazzini recently posted..Broccoli Orecchiette and Courgette & Feta Salad – A Jaime Oliver 30-Minute mealMy Profile

  2. I love the idea of wrapping the scallops in scallions–healthy, flavorful, and so beautiful. And what a gorgeous plate you present!
    Nancy @ Rivertree Kitchen recently posted..Fresh pea and spinach saladMy Profile

  3. I love scallops. I think the only way I haven’t had them is poached, but that’s OK. 🙂 And thanks to you I now know that there are different kinds of harvesting them – I don’t think I ever put my mind to it.
    Sofie Dittmann @thegermanfoodie recently posted..Curry Wurst with Curry KetchupMy Profile

  4. Thanks Sofie, I prefer scallops grilled or seared, too. However, scallops can be poached in clear seafood broth, in creamy sauces, in butter or in Champagne. The poaching liquid needs to be flavored more on the heavy side otherwise the scallops might taste bland. This is easily done with fresh herbs, shallots, wine or Pernod and root vegetables just to name a view. 🙂
    Frank Kraemer recently posted..Slow roasted salmon with curry mushroom sauceMy Profile

  5. I am so glad I found your food blog, I really found you by error, while I was browsing on Digg for something else, Regardless I am here now
    and would just like to say thank you for a great post and a all round exciting blog (I also love the theme/design), I didn’t know there are different types of scallops. Your food pictures great. Excellent work.

  6. Earlene says:

    Excellent site you’ve got here. It’s difficult to find excellent recipes
    like yours nowadays. I truly appreciate people like you!
    Take care!!