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Grilled Scallops with Grilled Tomato Sauce

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Grilled scallops have a buttery sweet taste and take just minutes to cook on the grill. They are paired with a simple grilled fresh tomato sauce, perfect for summer.

Ingredients

Scale
  • 1 pound sea scallops
  • 34 medium tomatoes, (San Marzano or plum tomatoes) cut in half
  • 3 tablespoons extra virgin olive oil plus more for brushing
  • 3 cloves garlic, minced
  • ¼ tsp red pepper flakes (a few shakes)
  • ¼ cup basil leaves, cut into chiffonade

Instructions

  1. Preheat the grill on high.
  2. Rinse scallops thoroughly but don’t let them sit in water.  
  3. Remove the little muscle (some may not have it). Dry them on a towel, put on a plate, sprinkle with a little oil and season with Celtic sea salt and pepper. Set aside in the refrigerator.
  4. Brush the tomatoes with olive oil and season with salt and pepper.
  5. Grill cut side down for 2-3 minutes until lightly charred. Turn over and grill another 2-3 minutes until juicy.
  6. Transfer tomatoes to a blender and puree until smooth.
  7. Heat 3 tablespoons olive oil on low, in a medium sauté pan.
  8. Add garlic and red pepper flakes, sauté on low heat 2 minutes until garlic is softened. Don’t let the garlic brown.
  9. Add pureed tomatoes and salt.
  10. Simmer on low until sauce is thickened, 10-15 minutes, stirring frequently.
  11. Season with additional salt and pepper. Turn off the heat.*
  12. While the sauce is cooking, clean and oil the grill.
  13. Grill the scallops over high heat, for 3 minutes or until nice brown grill marks form.
  14. Turn over and grill 1-2 minutes more until browned and just firm.
  15. Spoon tomato sauce onto plates, top with scallops.
  16. Garnish with chiffonade of basil and serve.
  17. Left overs can be enjoyed the next day.
  18. Store cooked scallops in the refrigerator for 2 days. The grilled tomato sauce will keep in a covered container in the refrigerator for up to 5 days.

Equipment

Notes

The sauce can be made a few days ahead.