Scallops are my favorite seafood and ginger 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.
- 1½ pounds scallops
- 2 small sweet bell peppers, any color or mix them up
- ½ cup reduced sodium soy sauce
- ¼ cup lemon juice
- 3 tbsp peanut oil
- few drops toasted sesame oil
- 2 tbsp honey
- 2 tbsp finely grated fresh ginger root
- ½ tsp Chinese five spice powder
- 1 clove finely minced garlic
- pinch salt
- pinch black pepper
- 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.
- While the scallops are marinating you can also soak 3 or 4 bamboo skewers in water to prepare them for the grill.
- 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.
- 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.