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Grilled Scallops and Side Dishes

Servings 3 -4 servings

Ingredients
  

  • 12-16 Scallops
  • Salt and freshly ground black pepper
  • wooden skewers
  • Canola oil to coat grill grate
  • 2 oven roasted golden beets
  • olive oil
  • Salt and freshly ground black pepper
  • 1 bunch fresh asparagus woody ends chopped off
  • 1/4 C sesame seed oil
  • 1/4 C soy sauce
  • 2 tbsp sesame seeds

Instructions
 

  • Soak the wooden skewers in water for at least 1/2 hour to keep them from burning on the grill.
  • Prep the charcoal for the grill in a chimney starter and light. Clean the grate and with a paper towel coat it with a thin layer of canola oil.
  • Dry the scallops very well with a paper towel on all sides. Season them with salt and pepper. Place two skewers through two to three scallops, parallel to each other to hold them together and keep them from falling through the grill grate. Put the scallops on a plate in the fridge until ready to cook.
  • Peel and slice the beets to 1/2 inch thickness. Lightly coat them with the olive oil and season with salt and pepper.
  • In a large baking dish, lay the asparagus out in a single layer. Pour the sesame oil and soy sauce over them. Toss to coat and sprinkle with sesame seeds.
  • Lay the hot charcoals down on one side of the grill. Put the grate in place and close the lid to get it hot.
  • Once the grate is hot, put the skewered scallops directly over the hot coals. Place the beets next to them and on the farthest side from the heat, lay the asparagus down.
  • Cook the scallops for 2-4 minutes on each side and take them off the grill.
  • Flip the beets over and place them directly over the hot coals until nicely browned.
  • Carefully move the asparagus to cook on all sides and remove when bright green and done to your liking.
  • Top the scallops with your favorite sauce and serve them with the veggies.

Notes

Recipe by: Connie Murray @happybellyfoodie.com