Grilled Scallop Skewers with Parsley Garlic Sauce

This is season of having people over to your house for dinner. And when I think of having people over in the summer, Grilled Scallops Skewers with Parsley Garlic Sauce is one of my favorite  dishes. Here they are skewered with zucchini ribbons, smothered in a parsley garlic sauce and grilled. Yum!Here in the Hampton’s I get local scallops from the farmers market.  They are so fresh you can eat them raw.

In this recipe I use a parsley sauce to marinate them. You can read  my blog post on the amazing health benefits of parsley.  This sauce can be used to marinate fish, chicken or vegetables. It will keep in the refrigerator for 3 or 4 days.  It is a bit strong when you taste it but once you cook it the flavors are very well balanced.

Rinse the scallops but don’t let them sit in the water. If you see a little muscle on the side of the scallop remove it.  Not all of them have it. Dry them thoroughly on a kitchen towel.

Slice the zucchini lengthwise. The best way to slice the zucchini is on a mandoline.  If you only need to do slicing this mandoline is the most economical.   You want the zucchini to be thin so it folds like a ribbon.

Using metal skewers, thread a folded zucchini slice followed by a piece of scallop threaded through the middle so the round side of the scallop is facing out.

It important that the flat round side of the scallops come in contact with the grill to cook.

Repeat until the skewer is full ending with a folded zucchini.

Grilled Scallop Skewers with Parsley Garlic Sauce

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• Author: Ingrid DeHart
• Prep Time: 20 mins
• Cook Time: 10 mins
• Total Time: 25 mins
• Yield: 4 1x
• Category: Grilled Fish
• Cuisine: Mediterranean, Paleo, Gluten Free

Ingredients

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• 1 cup flat leaf parsley leaves
• 6 garlic cloves, crushed
• ½ teaspoon crushed red pepper
• ½ cup extra virgin olive oil
• 1 ¼ pound sea scallops
• 2 medium zucchini very thinly sliced lengthwise (I use a mandoline)
• Celtic sea salt and fresh ground pepper
• 1 lemon cut into wedges

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Instructions

1. Put the parsley, garlic, crushed red pepper half the olive oil into the bowl of a food processor.
2. Process until it is a thick puree.
3. Slowly pour in the rest of the olive oil while the processor is running.
4. Season with salt and pepper and transfer to a bowl.
5. Using metal skewers, thread and folded a zucchini slice followed by a piece of scallop threaded through the middle so the round side of the scallop is facing out. Repeat until the skewer is full ending with a folded zucchini.
6. Season the skewers with salt and pepper and brush all over with enough parsley sauce to cover. Refrigerate for 30 minutes.
7. Save left over parsley sauce for another day. It will stay 4 days in the refrigerator
8. Preheat your grill so it is nice and hot. Oil the grill.
9. Grill the skewers until lightly brown, about 3 minutes. Turn once using tongs. If they are sticking let them cook a little more.
10. Grill on the other side of the scallop until just cooked through about 3-4 more minutes.
11. Meanwhile grill the lemon wedges until slightly charred.
12. Serve the skewers with the grilled lemons.

Notes

Marinating time 30 minutes.

Use the extra sauce to make Grilled Zucchini.

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