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Recipe From from Weber's Time to Grill™ by Jamie Purviance

Scallop Salad with Citrus Vinaigrette

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    4 to 6 min.

People
Serves 4
Prep Time
15 min.
Grilling Time
4 to 6 min.

the Ingredients

20151023095349 Ttg Seafood 13
  • 6 tablespoons extra-virgin olive oil, divided
  • Finely grated zest of 1 lime
  • 3 tablespoons fresh lime juice
  • 2 tablespoons honey
  • 2 tablespoons minced shallot
  • 1 tablespoon finely chopped fresh Italian parsley leaves
  • Kosher salt
  • Freshly ground black pepper
  • 16 sea scallops, each about 55 grams
  • 115 grams mixed greens (about 115 grams)

Instructions

  • 01 Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • 02 In a small bowl whisk 4 tablespoons of the oil, the lime zest and juice, honey, shallot and parsley. Season with salt and pepper.
  • 03 Remove and discard the small, tough side muscle that might be left on each scallop. Lightly brush the scallops with the remaining 2 tablespoons of oil and season evenly with salt and pepper.
  • 04 Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed, until lightly browned and just opaque in the centre, 4 to 6 minutes, turning once or twice. Remove from the grill.
  • 05 Whisk the vinaigrette again. In a medium bowl toss the greens with just enough of the vinaigrette to coat the leaves lightly. Arrange equal amounts of the greens and scallops on individual serving plates. Serve with the remaining vinaigrette.
Ingredients
Instructions