Grilled Scallops and Vegetables is the perfect summer meal! It is light, healthy, satisfying, DELICIOUS and super easy to prepare. The perfect dinner on a warm summer evening.
I’m always in awe of those people who don’t like seafood. How is it possible not to love seafood? Shrimp, lobster, crab and scallops are THE BEST. They are some of the tastiest, most succulent things to eat on the planet. I often wonder if I could just make those people perfectly cooked and seasoned seafood, could I sway them? These grilled scallops and vegetables should transform any seafood hater into a seafood lover! This recipe is so delicious. It is perfect for summer grilling. It is light and packed with yummy flavor that will keep you coming back for more.
HOW TO MAKE GRILLED SCALLOPS AND VEGETABLES
Prepare 1 cup of pearled barley according to package directions (you should have approximately 3 cups when cooked). Cover to keep warm.
Light a grill over medium heat. Skewer the asparagus tips, whole mushrooms, cherry tomatoes and onion chunks. Lightly brush the veggies with olive oil. Place on the grill and cook for 5 minutes per side, or until lightly browned around edges. Remove the veggies from the skewers and place them into a medium bowl. Cover the bowl with a paper towel or aluminum foil to keep warm.
Start with 1 pound of large sea scallops that are completely defrosted. Pat scallops dry with a paper towel and lightly season with salt and pepper. In a medium bowl, combine sea scallops, olive oil, garlic, seasonings and lemon juice. Gently stir until the scallops are well coated.
Place heavy duty aluminum foil onto the grill and fold up the edges so the juices don’t run out. Transfer the scallops to the foil in a single layer and pour the remaining liquid over the top. Cook the scallops for 3 minutes per side, or until cooked through (be careful not to over-cook!). Remove from the grill.
Layer each plate as follows: 3 large spoonfuls of cooked barley, 1/4 of the grilled veggies, 5-6 grilled scallops and 2-3 avocado slices. Drizzle the liquid from aluminum foil over the tops and serve immediately!
TIPS: MAKE THIS THE BEST SEAFOOD DINNER POSSIBLE!
Be sure not to over cook the scallops or they will have an unappetizing rubbery texture. They will not need more than 3 minutes per side!
If you wish to sear the scallops first, place them in a skillet over medium high heat that has a small amount of butter or oil. Sear for 1 minute per side. This will give the scallops a nice, crispy outer layer. When searing first, decrease the amount of time on the grill by 1 minute per side.
Swap out the veggies for other varieties, if desired. Other great vegetables that skewer and grill well are bell peppers, baby potatoes, yellow squash, zucchini and sweet potato chunks.
Replace the pearled barley with any variety of rice or quinoa!
If you have leftovers, toss everything together in a large bowl and chop the scallops. Cover and refrigerate overnight. Serve the grilled scallops vegetables as a cold side dish for your next meal!
SELECTING A RIPE AVOCADO
If avocados go on sale, it’s great to pick up a handful and let them ripen at home. There are so many ways to enjoy them that they’ll never go to waste. Selecting an avocado that is ready to enjoy takes a little more knowledge, however. Try these simple tests to select your next avocado batch:
TEST 1 – A good test to check ripeness is to use your fingers and push gently into the avocado to see if it yields to pressure near the top where it was connected to the tree. If it gives freely and feels mushy, the avocado is past its prime. If the avocado is rock-solid and there is no give to touch, the avocado needs a few more days to ripen.
TEST 2 – Pop off the stem of the avocado where the avocado separated from the tree (see step 1 below for a visual). If a dark brown color is revealed, the avocado is past its prime. If it’s impossible to remove the stem nub, the avocado is not ripe enough to eat. If a green color is revealed, perfectly delicious avocado flesh is ready to be enjoyed!
Grilled Scallops with Vegetables
- 1 cup uncooked pearled barley
- 12-15 thick asparagus tips
- 8 oz. container whole fresh mushrooms
- 8 oz. container cherry tomatoes
- 1/2 white or yellow onion cut into thick slices
- Olive oil for brushing
- 1 lb. large sea scallops
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 tbsp. seasoned salt (or your favorite seasoning for grilling)
- Juice from 1 lemon
- 1 avocado peeled, pitted and sliced
- Prepare barley according to package directions (you should have approximately 3 cups when cooked).
- Light a grill over medium heat. Skewer the asparagus tips, mushrooms, tomatoes and onion chunks. Lightly brush with olive oil. Place on grill and cook 5 minutes on each side, or until lightly browned around edges. Remove veggies from skewers and place into a medium bowl. Cover to keep warm.
- In a medium bowl, combine sea scallops, olive oil, garlic, seasonings and lemon juice. Gently stir until scallops are well coated. Place heavy duty aluminum foil on the grill and fold up the edges. Transfer scallops to foil in a single layer and pour remaining liquid over top. Cook scallops for 3 minutes per side, or until cooked through (be careful not to over-cook!). Remove from grill.
- Layer each plate as follows: 3 large spoonfuls cooked barley, 1/4 of the grilled veggies, 5-6 grilled scallops and 2-3 avocado slices. Drizzle liquid from aluminum foil over the tops. Serve immediately!