Description
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
- 3–4 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
- Preheat the grill on high.
- Rinse scallops thoroughly but don’t let them sit in water.
- 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.
- Brush the tomatoes with olive oil and season with salt and pepper.
- Grill cut side down for 2-3 minutes until lightly charred. Turn over and grill another 2-3 minutes until juicy.
- Transfer tomatoes to a blender and puree until smooth.
- Heat 3 tablespoons olive oil on low, in a medium sauté pan.
- Add garlic and red pepper flakes, sauté on low heat 2 minutes until garlic is softened. Don’t let the garlic brown.
- Add pureed tomatoes and salt.
- Simmer on low until sauce is thickened, 10-15 minutes, stirring frequently.
- Season with additional salt and pepper. Turn off the heat.*
- While the sauce is cooking, clean and oil the grill.
- Grill the scallops over high heat, for 3 minutes or until nice brown grill marks form.
- Turn over and grill 1-2 minutes more until browned and just firm.
- Spoon tomato sauce onto plates, top with scallops.
- Garnish with chiffonade of basil and serve.
- Left overs can be enjoyed the next day.
- 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
Buy Now → Notes
The sauce can be made a few days ahead.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish, Seafood
- Cuisine: Seasonal, Paleo, Gluten Free, Diary Free