Feb 29, 2012

Scallop Salad with Citrus VinaigretteRecipe from Weber's Time to Grill™ by Jamie Purviance

Rating: 5 stars

1 Reviews

Grocery List

Fresh Produce

  • 0.125 oz fresh Italian parsley
  • 2 limes
  • 4 oz mesclun
  • 1 shallots

Meat / Poultry / Seafood

  • 16 sea scallops, each about 2 oz

Oil and Spices

  • 6 tbsp extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 0.5 tsp kosher salt


  • 2 tbsp honey


  • 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 2 ounces
  • 4 ounces mixed greens (3 to 4 cups)


  1. Prepare the grill for direct cooking over high heat (450° to 550°F).

  2. In a small bowl whisk 4 tablespoons of the oil, the lime zest and juice, honey, shallot, and parsley. Season with salt and pepper.

  3. 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.

  4. Brush the cooking grates clean. Grill the scallops over direct high heat, with the lid closed as much as possible, until lightly browned and just opaque in the center, 4 to 6 minutes, turning once or twice. Remove from the grill.

  5. 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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

fred F

Just Add Mustard!

This recipe made sense to us because we wanted a surf and turf meal for Christmas. And it keeps the surf away from the juices of the turf which was filet. Also, the salad is another important part of our meals. In retrospect, the recipe is a saver by replacing lobster with scallops.

The vinaigrette was light and delightful and really added a nice contrast taste wise. We added Dijon mustard to the recipe.

This is a keeper for us. But suggest two grillers to turn this many scallops so they won't burn.

Type of Griller


Would you recommend this recipe? YES

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Scallop Salad with Citrus Vinaigrette