Ginger Soy Grilled Scallops

Posted on Jun 14 2012 - 9:32am by Barry C. Parsons

A super simple but very delicious recipe for ginger soy grilled scallops that makes an ideal appetizer course or serve for lunch with a garden salad.

Ginger Soy Grilled Scallops

Ginger Soy Grilled Scallops

Scallops are my favorite seafood and ginger soy grilled scallops are a particularly delicious way to serve them. I’ve often had them at their very freshest and best, only hours after being plucked from the ocean floor. I love them prepared in practically any way, from tempura battered to practically raw in a lime ceviche. During the summer months I also love them simply marinated in any number of ways and then lightly grilled.

This recipe is particularly tasty and very simple to prepare. It makes a perfect appetizer course for a barbeque dinner party or served on a salad for a light lunch or dinner meal. If you like you can make double the marinade and with one half, add some rice wine vinegar to make a terrific salad dressing too.

Ginger Soy Grilled Scallops

Ginger Soy Grilled Scallops

Ginger Soy Grilled Scallops

Ginger Soy Grilled Scallops

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Soy and Ginger Grilled Scallops

Ginger Soy Grilled Scallops
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Ginger Soy Grilled Scallops
Prep Time
30 mins
Cook Time
10 mins
Total Time
49 mins
 
A super simple but very delicious recipe for ginger grilled scallops that makes an ideal appetizer course or serve for lunch with a garden salad.
Course: Appetizer, Lunch
Cuisine: Asian Inspired
Servings: 4 Servings
Author: Barry C. Parsons
Ingredients
  • 1 1/2 pounds scallops
  • 2 small sweet bell peppers any color or mix them up
For the marinade mix, together:
  • 1/2 cup reduced sodium soy sauce
  • 1/4 cup lemon juice
  • 3 tbsp peanut oil
  • few drops toasted sesame oil
  • 2 tbsp honey
  • 2 tbsp finely grated fresh ginger root
  • 1/2 tsp Chinese five spice powder
  • 1 clove finely minced garlic
  • pinch salt
  • pinch black pepper
Instructions
  1. Marinate the scallops in the marinade for no longer than 20 minutes; longer than this can allow the citric acid in the lemon juice to break down the surface of the scallops and dry them out when cooked.
  2. While the scallops are marinating you can also soak 3 or 4 bamboo skewers in water to prepare them for the grill.
  3. Push the scallops onto the pre-soaked bamboo skewers. If you like, you can alternate the scallops with pieces of sweet bell peppers and/or red onions.
  4. Place the scallop skewers onto a preheated grill on medium heat and grill for only 2 to 3 minutes per side depending on the size of scallops that you are using.

 

4 Comments so far. Feel free to join this conversation.

  1. Anonymous June 14, 2012 at 10:58 am - Reply

    Orange juice not mentioned in ingredients ,but is mentioned in directions .Can you please clarify?

    • Barry C. Parsons June 14, 2012 at 4:59 pm - Reply

      Thanks for catching that typo, I meant lemon juice of course. It has now been corrected.

  2. Anonymous June 14, 2012 at 1:53 pm - Reply

    Hi Barry,

    The recipe lists lemon juice as one of the marinade ingredients, but the instructions mention orange juice, not lemon. Which do you use?
    The scallops look amazing!!

  3. Beth June 14, 2012 at 3:39 pm - Reply

    Elles sont superbes et très appétissantes ces grillades, Bravo

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