Grilled Scallops and Vegetables with Cilantro Sauce
Elevate your grilling game with this vibrant and flavorful recipe for Grilled Scallops and Vegetables with Cilantro Sauce. Perfectly seared scallops and smoky, charred vegetables like zucchini, red bell peppers, and red onion come together on skewers to create a dish that’s as gorgeous as it is delicious. The real star, however, is the zesty homemade cilantro sauce—a bright blend of fresh cilantro, lime juice, garlic, and a touch of honey—that takes this seafood and veggie combo to the next level. With just 30 minutes from prep to plate, this quick and healthy meal is ideal for weeknight dinners or summer cookouts. Serve with the sauce drizzled over the skewers or as a dipping accompaniment for a fresh, herbaceous finish that will leave everyone craving more.
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Recipe Information
Ingredients
- 16 large Scallops
- 2 medium Red bell peppers
- 2 medium Zucchini
- 1 large Red onion
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Fresh cilantro leaves
- 2 large Garlic cloves
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 2 tablespoons Water
- 2 tablespoons Olive oil (for sauce)
Instructions
Rinse the scallops under cold water and pat them dry with paper towels. Set aside.
Wash and cut the red bell peppers, zucchini, and red onion into bite-sized pieces for grilling.
In a large bowl, combine the vegetables with 2 tablespoons of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Toss to coat evenly.
Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 10-15 minutes to avoid burning.
Thread the scallops and vegetables onto skewers, alternating for a beautiful presentation.
Brush the scallops lightly with 1 tablespoon of olive oil and sprinkle with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper.
Place the skewers on the grill and cook for 2-3 minutes on each side or until the scallops are opaque and have grill marks. The vegetables should be tender but slightly crisp.
While the skewers are grilling, prepare the cilantro sauce. In a blender or food processor, combine fresh cilantro leaves, garlic cloves, lime juice, honey, water, and 2 tablespoons of olive oil. Blend until smooth. Taste and adjust seasoning if needed.
Remove the skewers from the grill and transfer them to a serving platter.
Drizzle the cilantro sauce over the scallops and vegetables or serve it on the side for dipping.
Garnish with additional cilantro leaves if desired and serve immediately.
Nutrition Facts
Calories |
1794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.6 g | 119% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 8569 mg | 373% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 48.8 g | ||
| Protein | 133.5 g | 267% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 314 mg | 24% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4317 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
