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A serving of grilled scallops with Mediterranean salsa, a lemon half, a knife and a fork on a plate.
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4.70 from 20 votes

Grilled Scallops with Mediterranean Tomato Salsa

Grilled Scallops served on a bed of Mediterranean tomato salsa are easy to make at home. Perfect for guests, date night, or any special occasion! Make the salsa and sides ahead of time; the scallops only take 5 minutes to cook.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mediterranean
Diet: Diabetic, Gluten Free, Low Calorie, Low Lactose
Servings: 4 servings
Author: Suzy Karadsheh

Ingredients

  • 1 pound large sea scallops, cleaned (about 12 to 13 scallops)
  • Extra virgin olive oil
  • Kosher salt and black pepper
  • 2 large lemons, halved

For the Fresh Tomato Salsa

Instructions

  • Prep the salsa: Make the Mediterranean Tomato Salsa and spread it onto a serving platter or divide among individual plates.
  • Prep the grill or grill pan: Heat a grill pan or outdoor gas grill to medium-high and brush the cooking surface with olive oil.
  • Dry and season the scallops: Pat the scallops dry and brush with extra virgin olive oil. Season on both sides with kosher salt and black pepper.
  • Grill the scallops: When ready, skewer the scallops and place them on the grill along with the lemon halves, cut side down. Grill the scallops for 2 minutes on each side (you should see grill marks). You can also skip the skewers. It's up to you.
  • Season and serve: Remove the scallops from the heat and immediately squeeze half of one of the grilled lemons over them. Place the scallops on top of the tomato salad and arrange the remaining grilled lemon halves on the side.

Video

Notes

Tip for grilled scallops on the outdoor grill: before you arrange the scallops on your outdoor grill, thread them on skewers. The skewers will make them more manageable to turn and will prevent any precious scallops from falling in between the grates.  
Leftovers and storage: Scallops are best served immediately, but if you have leftovers, you can store them in the fridge for 1 to 2 days. Do not reheat them as they will turn rubbery.
Nutrition information is for the scallops only.
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

Nutrition

Calories: 124.8kcal | Carbohydrates: 8.6g | Protein: 14.3g | Fat: 4.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 27.2mg | Sodium: 736.4mg | Potassium: 307.1mg | Fiber: 1.5g | Sugar: 1.4g | Vitamin A: 15.3IU | Vitamin C: 28.6mg | Calcium: 21.1mg | Iron: 0.8mg

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