Grilled Scallops and Vegetables

Scallops are sensational on the grill. Serve with a side of coucous and a green salad. An excellent dinner prepared in less than 30 minutes.



4 tablespoons olive oil

3 tablespoons lemon juice


1 tablespoon Dijon mustard

1 teaspoon grated lemon zest

salt and pepper to taste

12-16 large sea scallops

8 (12-inch) bamboo skewers soaked in water 15 minutes

2 small zucchini, cut into 1-inch rounds

1 green bell pepper, cut into 1-inch squares

16 cherry tomatoes

Honey Tips

Honey Is Sweeter Than Sugar

Due to the high level of fructose, honey is 25% sweeter than table sugar.


Whisk together marinade ingredients. Heat grill. Meanwhile add scallops to marinade and let sit for 10 minutes. Remove scallops and transfer marinade to a small saucepan. Bring marinade to a boil. Remove from heat. Use to baste scallops and vegetables during grilling.
*Hold two skewers parallel with one another. Thread 3-4 scallops onto each set, making sure that both skewers pierce each scallop. Alternate the scallops with zucchini rounds, pepper squares and cherry tomatoes. Brush with marinade and grill, basting and turning until scallops are cooked through, about 4 minutes on each side.
*Using two skewers keeps scallops from spinning around when you turn them over.
Serves: 4