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Grilled Sea Scallops with Grilled Tomato Vinaigrette


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  • 6 plum tomatoes
  • 6 Tbl extra virgin olive oil
  • Kosher salt & freshly ground black pepper
  • 2 cloves garlic, finely chopped
  • 1/4 cup olives, pitted & chopped
  • 1 Tbl finely chopped fresh thyme leaves
  • 4 Tbl coarsely chopped fresh basil leaves
  • 1 # sea scallops (about 20) muscle removed



Step 1

Heat your grill to high.
Brush the scallops on both sides with the oil, making sure that they are well coated, and season with salt & pepper. Place the scallops on the grill and grill until golden brown and slightly charred, about 3 minutes. Turn over and continue cooking for 2-3 minutes longer until just cooked through.
Brush the tomatoes with 2 Tbl of the oil and season with salt & pepper. Place the tomatoes on the grill and grill on all sides until slightly charred and soft, 8-10 minutes. Remove the tomatoes from the grill, let cool slightly, and then cut into small dice.
Put the tomatoes in a medium bowl and immediately add the garlic, olives, thyme, 3 Tbl of the basil, and the remaining 4 Tbl olive oil. Season with salt & pepper. Let sit at room temperature for at least 15 minutes and up to 1 hour before serving. Do not refrigerate.
Spoon half of the vinaigrette onto a platter and top with the scallops. Spoon the remaining vinaigrette over the top of the scallops and sprinkle with the remaining tablespoon of basil.


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