Grilled Sea Scallops with Grilled Romaine and Citrus Salad

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  • Total Time: 0 hrs 25 mins
  • Hands-on Time: 0 hrs 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.

Ingredients

  • 20 large sea scallops (approximately 3 pounds)

  • 2 1/2 tablespoons olive oil

  • 1 tablespoon Frontier Co-op Blackened Seafood Seasoning

  • 1 1/2 teaspoons red wine vinegar

  • 1 teaspoon Frontier Co-op Oregano

  • 1/2 teaspoon sea salt

  • 3/4 teaspoon Frontier Co-op Black Pepper

  • 2 hearts of romaine, washed and dried

  • 1 teaspoon honey

  • Juice of 1 lime

  • 1 teaspoon fresh cilantro, minced

  • 1 orange, segmented

  • 1 grapefruit, segmented

  • 1 avocado, pit removed and sliced

Directions

    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 1 1⁄2 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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