Elevate your seafood game with this stunning Grilled Scallops with Zucchini – a dish that marries the sweet, buttery richness of perfectly seared scallops with the fresh, delicate flavor of charred zucchini. Ready in just 15 minutes, this elegant yet effortless meal features a bright lemon-garlic marinade that enhances the natural flavors without overpowering them. Whether you’re looking for a light summer dinner or an impressive dish to serve guests, these beautifully grilled scallops deliver restaurant-quality results with minimal fuss. Naturally gluten-free and packed with lean protein, it’s a healthy choice that doesn’t compromise on taste or presentation.
Discover the perfect summer dish with our Grilled Scallops with Zucchini recipe. Quick to prepare and delicious, it’s a family favourite that everyone will love!
Table of Contents
Why You’ll Love Grilled Scallops with Zucchini
Grilling during the summer is a culinary delight that brings people together outdoors. Nothing says “summer” better than the tantalizing aroma of freshly grilled seafood mingling with the fresh scent of garden vegetables. Grilled Scallops with Zucchini is not just another dish; it’s a wholesome meal that’s perfect for family gatherings or cozy dinners at home.
Perfect for Families and Quick to Prepare
There’s something incredibly appealing about a dish that all family members can enjoy, and Grilled Scallops with Zucchini fits the bill perfectly. The beauty of this recipe lies in its simplicity; it can be prepared in under 30 minutes, allowing you to spend quality time with your loved ones instead of being stuck in the kitchen. Trust me—your family will be asking for seconds!
Nutritional Benefits
One of the wonderful aspects of grilled scallops is their impressive nutritional profile. Low in calories and high in protein, they are both satisfying and beneficial. Zucchini, on the other hand, is rich in vitamins A and C, as well as potassium and fibre. Together, they create a well-balanced meal that supports healthy eating without sacrificing flavour.
Flexibility in Ingredients
If you’re worried about sticking to a strict recipe, don’t be! This dish is incredibly flexible. Whether you have extra vegetables in your fridge or want to swap out scallops for shrimp, you can adapt the dish based on what you have on hand. It’s budget-friendly and allows for creativity in the kitchen!
Essential Ingredients for the Recipe
To make the perfect Grilled Scallops with Zucchini, gather these essential ingredients:
- 12 large sea scallops (about 1 lb)
- 2 medium zucchinis, sliced lengthwise
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
Primary Ingredient: Sea Scallops
Sea scallops are the star of this dish, offering a sweet, delicate flavour that pairs beautifully with grilled vegetables. Look for fresh, dry-packed scallops, which are typically free from added chemicals. If you can’t find sea scallops, bay scallops can work in a pinch but will require a shorter cooking time.
Suggested Variations for Zucchini
Zucchini is incredibly versatile! If you want a slightly different flavour, consider using yellow squash or even eggplant. Also add bell peppers or onions for extra crunch and flavor.
Tips for Selection
When selecting scallops, check for firmness and a mild, ocean-like scent. They should look shiny and wet but not slimy. For zucchini, pick ones that are firm, smooth, and free of blemishes.
Ingredient Preparation
Step 1 – Prepare the Scallops
Begin by covering a sheet pan with paper towels and arranging the scallops in a single layer. This helps remove excess moisture, ensuring a nice sear on the grill. Cover them with another layer of paper towels and let them sit for about 10 minutes.
Step 2 – Make the Basil Dressing
While the scallops are resting, prepare the basil dressing. In a small food processor, combine the fresh basil leaves, garlic, lemon juice, sugar, salt, and pepper. Pulse about six times, then drizzle in six tablespoons of olive oil while the processor runs. Pulse until emulsified, scraping down the sides as needed.
Step 3 – Prepare the Zucchini
In a mixing bowl, toss the sliced zucchini with the remaining basil dressing until coated. Thread the zucchini onto skewers for grilling and set aside. This step not only enhances flavour but also makes the zucchini easier to manage on the grill.
Step-by-Step Cooking Instructions
Step 1 – Preheat the Grill
Before you start grilling, preheat your grill to high. This ensures a good sear and beautiful grill marks on your scallops and zucchini.
Step 2 – Assemble the Skewers
Remove the paper towels from the scallops and thread them onto wooden or metal skewers. Brush each skewer with the remaining olive oil and season with salt and pepper. Alternate between scallops and zucchini for a beautiful presentation.
Step 3 – Grill to Perfection
Place the skewers on the grill, cover, and cook for 3-4 minutes until the scallops are golden brown. Carefully flip the skewers, cover again, and cook for another 2-4 minutes, or until the scallops are firm and opaque and the zucchini is tender.
Tips for an Even Tastier Version
Adding Extra Ingredients
To elevate the flavour profile, consider adding some sliced cherry tomatoes or bell peppers to the skewers. These additional vegetables will enhance the dish’s colour and bring an extra layer of flavour.
Techniques to Enhance Flavor
If you want a bit of zing, marinate the scallops in the basil dressing for 30 minutes before grilling. This allows the flavours to infuse and makes for a more vibrant dish. You could even sprinkle some feta cheese over the grilled scallops for an additional flavour boost.
Adjustments for Preferences
For those on special diets, feel free to replace scallops with tofu for a vegetarian option. Alternatively, you can grill chicken or fish, using the same seasonings and techniques for another delightful dish.
Recipe Variations and Adaptations
Vegetarian Option
For a vegetarian twist, swap the scallops for chunks of firm tofu, mushrooms, or even cauliflower steaks. These alternatives will absorb the flavours beautifully and add their unique textures to the dish.
Gluten-Free or Low-Carb Option
This recipe is naturally gluten-free, making it suitable for most diets. To keep carbohydrates low, skip any grains and serve with a side salad instead.
Other Adaptations
You can also vary the flavours based on the seasons. In the fall, add hearty root vegetables like sweet potatoes or carrots to the skewers, while in the spring, consider asparagus or snap peas.
Serving Suggestions
Salad or Soup Ideas
Serve the Grilled Scallops with Zucchini next to a light arugula salad drizzled with balsamic vinaigrette or a refreshing cucumber and yoghurt soup. These starters will make your meal even more enjoyable.
Hearty Sides
For some comfort, consider serving the scallops with roasted potatoes or homemade artisan bread. Both complement the seafood beautifully and make for a complete meal.
Drink Recommendations
Pair this dish with a chilled glass of white wine, such as Sauvignon Blanc, or light sparkling water with lemon for a refreshing balance.
Storage and Reheating Tips
How to Store Leftovers
If you have any leftovers, place them in an airtight container and store them in the fridge for up to 2 days. For more extended storage, you can freeze the cooked skewers for up to a month.
Reheating Techniques
Reheat scallops in the oven at 350°F for about 10 minutes or until warmed through. Avoid the microwave, as it may result in rubbery scallops.
Portioning Tips
This recipe is fantastic for meal prep. Consider portioning out some grilled scallops and zucchini into meal containers for quick and healthy lunches throughout the week.
Nutritional Information and Benefits
Nutritional Values per Serving
Each serving of Grilled Scallops with Zucchini is about 388 calories, with 22 grams of protein, 10 grams of carbohydrates, and a good dose of healthy fats. They offer a balanced, nutritious option for your meal.
Ingredient Benefits
Scallops are rich in protein and low in fat, making them an excellent choice for heart health. Zucchini adds fibre and essential vitamins, making this meal a powerhouse of nutrition.
Recommended Portions
For a satisfying meal, aim for about 4-6 skewers of scallops and zucchini per person, depending on their appetite and whether you’re serving other sides.
Common Mistakes to Avoid
Overcooking the Scallops
One of the biggest pitfalls is overcooking scallops, leading to a chewy texture. Keep an eye on the grill and remove them as soon as they turn opaque.
Inadequate Marination
Failing to marinate the scallops can result in a lacklustre flavour. Take the time to let them soak in the basil dressing; it makes a world of difference.
Not Preheating the Grill
Make sure your grill is hot before adding the skewers. A preheated grill ensures those lovely grill marks and enhances the dish’s overall appearance and taste.
Inspiring Conclusion
Grilled Scallops with Zucchini is a recipe that brings joy, flavour, and nutrition to the table. It’s perfect for warm evenings, family gatherings, or simply a delightful dinner at home. I encourage you to experiment with this dish, adapt it to your tastes, and share your culinary successes with friends and family!
FAQ (Frequently Asked Questions)
- Can I prepare this recipe in advance?
- Yes! You can prep the scallops and zucchini and marinate them ahead of time. Just grill them when you’re ready to eat.
- What are the best substitutes for scallops?
- Shrimp or firm tofu are excellent substitutes for scallops in this recipe.
- How do I know when the scallops are done?
- Scallops are done when they turn opaque and have a firm texture.
- Can I use frozen scallops?
- Yes, but be sure to thaw them thoroughly and pat them dry before grilling for the best results.
- What other vegetables can I add?
- You can add bell peppers, cherry tomatoes, or asparagus for a different flavour.
- Is this dish healthy?
- Absolutely! Both scallops and zucchini are nutritious, low-calorie options rich in protein and vitamins.
- Can I use dried basil instead of fresh?
- While fresh basil is preferred for flavour, you can use dried basil in a pinch. Just reduce the amount.
- How do I store leftovers?
- Store leftovers in an airtight container in the fridge for up to 2 days, or freeze them for a month.
- What pairs well with this dish?
- A light salad, roasted vegetables, or crusty bread make great companions.
- Can I grill this on a stovetop grill pan?
- Yes! A stovetop grill pan can achieve similar results; just be sure to preheat it well.
With all the information you’ll need to create this delicious dish, happy cooking, and enjoy your grilled scallops with zucchini!
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Grilled Scallops with Zucchini
Ingredients
- 12 large sea scallops (about 1 lb)
- 2 medium zucchinis, sliced lengthwise
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
Instructions
- Pat scallops dry and remove side muscle. Toss zucchini and scallops with olive oil, garlic, lemon juice/zest, salt, and pepper.Heat grill or grill pan to medium-high.Grill zucchini 3-4 minutes per side until tender.Grill scallops 2-3 minutes per side until opaque and lightly charred.Garnish with parsley and serve immediately.
Notes
- For best results, use “dry” scallops (not treated with preservatives).
- Don’t overcrowd the grill to ensure proper searing.