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.
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.
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- 1 1/2 pounds scallops
- 2 small sweet bell peppers any color or mix them up
- 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
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.