Grilled Roasted Sea Scallops
Grilled Roasted Sea Scallops2017-10-27T10:10:01-04:00

Grilled Roasted Sea Scallops

Presented by blue grillhouse


  • 5 U10 jumbo scallops
  • 1 tsp. olive oil
  • Salt and pepper
  • 3 oz. bacon-raisin vinaigrette (see below)
  • 2 oz. raw baby spinach
  • 1/2 lemon

Bacon-raisin vinaigrette

  • 2 cups bacon, diced medium
  • 1/2 cup shallots, diced small
  • 1 tsp. garlic, minced
  • 3/4 cup sherry vinegar
  • 1 1/2 cups olive oil
  • 2 cups golden raisins, soaked in hot water
  • 1 tsp. salt
  • 1/2 tsp. pepper


Season the scallops with olive oil, salt and pepper. Grill over high heat, turning once, until nicely charred and just cooked through, 3 to 4 minutes per side. Warm the vinaigrette in a small sauté pan or hold next to the grill. On a large dinner plate, place the spinach on the bottom of the plate. Place the grilled scallops over the spinach. Spoon the warm vinaigrette over each scallop and around the plate with a half lemon in the middle of the dish. Serve immediately.

For the vinaigrette: In a sauté pan, cover bacon with 1 cup of water. Render the bacon until the meat starts to caramelize and the water is completely cooked out. Add the shallots and garlic, cooking until shallots are tender. Add the vinegar, olive oil, raisins, salt and pepper. Bring to a simmer for 5 minutes.

Note: This yields about 1 quart, and the recipe may be reduced by half if a smaller quantity is desired. However, the vinaigrette is a great addition to numerous dishes and will keep in the fridge for several days.

(Serves 1)

Share This Article

As seen in the Winter/Spring 2015 Issue

Click to Visit Our Advertisers

Go to Top