Grilled Scallops and Vegetables With Cilantro Sauce

The first time I had grilled scallops was at a small seaside restaurant in Maine. The salty air, the sound of the waves, and the sweet, smoky flavor of the scallops paired with whatever seasonal vegetables the chef had on hand – it was pure magic. It was one of those meals that just sticks with you. I’ve been chasing that perfect grilled scallop ever since, and this recipe, with its vibrant cilantro sauce, comes incredibly close to capturing that memory.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Yield: 4 skewers
• Dietary Type: Gluten-Free (naturally)

Ingredients

• 1 teaspoon hot chili oil
• 1 teaspoon dark sesame oil
• 1 green onion, chopped
• 1 tablespoon finely chopped fresh ginger
• 1 cup chicken broth
• 1 cup fresh cilantro, chopped
• 1 lb sea scallops
• 2 zucchini, cut into 1/2 inch slices
• 2 yellow squash, cut into 1/2 inch slices
• 1 yellow onion, cut into wedges
• 8 mushrooms

Equipment Needed

• Grill
• Small saucepan
• Blender
• Skewers

Instructions

1. Begin by preparing your grill. Spray the cold grid with nonstick cooking spray. This helps prevent sticking, ensuring your scallops and vegetables release easily and maintain their beautiful sear marks.
2. Preheat the grill to medium-high heat. You want a good, consistent heat for even cooking.
3. While the grill is heating, prepare the cilantro sauce. In a small saucepan, heat the chili oil and sesame oil over medium heat. The combination of these oils provides a wonderful depth of flavor.
4. Add the chopped green onion to the saucepan and cook for about 15 seconds, or just until fragrant. Be careful not to burn the green onion; you just want to release its aroma.
5. Add the finely chopped fresh ginger to the saucepan and cook for 1 minute. The ginger will infuse the oil with its warm, spicy notes.
6. Pour in the chicken broth and bring the mixture to a boil. Watch carefully to avoid it boiling over.
7. Once boiling, reduce the heat and cook until the liquid is reduced by half. This will concentrate the flavors of the broth, ginger, and green onion.
8. Remove the saucepan from the heat and transfer the mixture to a blender. Add the fresh cilantro and blend until smooth. The result should be a vibrant green sauce with a silky texture. Set aside.
9. Now it’s time to assemble the skewers. Thread the sea scallops, zucchini slices, yellow squash slices, yellow onion wedges, and mushrooms onto the skewers. Be sure to alternate the ingredients for a visually appealing and balanced skewer. Try to avoid overcrowding the skewer as this will impede even cooking.
10. Once the grill is preheated, place the skewers on the grill. Grill for about 8 minutes per side, or until the scallops turn opaque and the vegetables are tender with slight char marks. The internal temperature of the scallops should reach 145°F (63°C).
11. Serve the grilled scallops and vegetables hot, drizzled generously with the prepared cilantro sauce.

Expert Tips & Tricks

• Pat your scallops dry before grilling. This helps them achieve a beautiful sear instead of steaming.
• Don’t overcrowd the grill. If you have too many skewers for your grill space, cook them in batches.
• To prevent the wooden skewers from burning, soak them in water for at least 30 minutes before threading the ingredients.
• If you prefer a spicier sauce, add a pinch of red pepper flakes to the blender when making the cilantro sauce.
• For a richer flavor, use homemade chicken broth instead of store-bought.
• If you don’t have a grill, you can use a grill pan on the stovetop.
• Be careful not to overcook the scallops as they become rubbery.

Serving & Storage Suggestions

Serve the grilled scallops and vegetables immediately after grilling for the best flavor and texture. The bright cilantro sauce adds a lovely freshness that complements the sweetness of the scallops and the slight char of the vegetables.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave. The scallops may become slightly tougher upon reheating, so avoid overcooking. The cilantro sauce is best consumed fresh, but it can also be stored in the refrigerator for up to 2 days. It may lose some of its vibrant color over time. I wouldn’t recommend freezing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	153.7 kcal	N/A
Calories from Fat	25 g	17%
Total Fat	2.9 g	4%
Saturated Fat	0.6 g	3%
Cholesterol	27.3 mg	9%
Sodium	653.5 mg	27%
Total Carbohydrate	14.4 g	4%
Dietary Fiber	3 g	12%
Sugars	7.1 g	N/A
Protein	18.9 g	37%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Seafood Alternatives: If scallops aren’t your favorite, try shrimp or chunks of firm white fish like halibut or cod. Adjust grilling time accordingly.
• Vegetable Medley: Feel free to use any of your favorite grill-friendly vegetables. Bell peppers, cherry tomatoes, and asparagus are all excellent additions.
• Spicy Kick: Add a pinch of red pepper flakes to the cilantro sauce for a bit of heat.
• Herb Swap: If you’re not a fan of cilantro, try using fresh parsley or mint in the sauce instead.
• Lemon-Lime Zest: Add a teaspoon of lemon or lime zest to the cilantro sauce for a brighter, citrusy flavor.
• Coconut Aminos: Replace the chicken broth with coconut aminos for a soy-free variation, this will slightly change the flavor profile of the dish.

FAQs (Frequently Asked Questions)

Q: Can I use frozen scallops for this recipe?
A: Yes, you can use frozen scallops. Be sure to thaw them completely before grilling and pat them dry to remove any excess moisture.

Q: How do I know when the scallops are done?
A: Scallops are done when they turn opaque and are firm to the touch. Avoid overcooking them, as they will become rubbery. The internal temperature should reach 145°F (63°C).

Q: Can I make the cilantro sauce ahead of time?
A: Yes, the cilantro sauce can be made ahead of time and stored in the refrigerator for up to 2 days. However, it is best served fresh for the most vibrant flavor and color.

Q: What can I serve with grilled scallops and vegetables?
A: Grilled scallops and vegetables pair well with a variety of side dishes, such as quinoa, rice, or a simple salad. A crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the flavors of the dish beautifully.

Q: Can I grill the scallops and vegetables without skewers?
A: Yes, you can grill the scallops and vegetables directly on the grill grate. Be sure to oil the grate well to prevent sticking. Use a spatula to carefully flip the scallops and vegetables as needed.

Final Thoughts

This grilled scallops and vegetables recipe with cilantro sauce is a fantastic way to enjoy fresh, seasonal flavors. It’s simple enough for a weeknight dinner but elegant enough to serve to guests. Don’t be afraid to experiment with different vegetables and herbs to create your own unique twist on this classic dish. And most importantly, don’t be afraid to fire up that grill, even on a weeknight, and recreate your own seaside memory! Bon appétit!