Grilled Sea Scallops with Grilled Romaine and Citrus Salad

  • Total Time: 25 mins
  • Hands-on Time: 15 mins
  • Makes: 4 servings

Our Blackened Organic Seafood Seasoning creates a caramelized sear on these succulent scallops, while lightly charred romaine introduces salad to the goodness of grilling.

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1. Preheat your grill. Real wood charcoal tastes best, but gas works fine. Avoid instant-light briquettes as they make food taste like lighter fluid. Aim for medium-high heat – if your grill lid has a thermometer built into the lid, it should read about 375 degrees.
2. Pat scallops dry and toss in a bowl with 1 tablespoon of olive oil. Coat with Blackened Organic Seafood Seasoning.
3. In a separate bowl, whisk together 11⁄2 tablespoons olive oil, red wine vinegar, dried oregano, 1⁄2 teaspoon salt and 1⁄4 teaspoon black pepper.
4. Cut the romaine hearts in half lengthwise and brush with vinaigrette.
5. Grill the romaine, cut side down, for 2 minutes, until it starts to brown. Flip and cook for another 1 to 2 minutes to get some color on it. Transfer to a plate.
6. Grill scallops for 3 minutes. Using tongs, flip the scallops and cook for an additional 1 to 2 minutes, depending on the size of the scallops. Set them aside on a plate.
7. In a bowl, whisk together the honey, lime juice, cilantro, 1 teaspoon Kosher salt and 1⁄2 teaspoon black pepper until combined.
8. To make the salad, plate each romaine wedge and top with citrus segments and sliced avocado. Drizzle dressing over salad.
9. Add 5 scallops to each plate next to the salad and serve.


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