Fresh herbs and Asian flavors add interest to meaty sea scallops. Grilled steak or chicken can easily be substituted for the scallops; or, for a truly quick preparation, use precooked shrimp.


Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Whisk vinegar, lime juice, oil, ginger and soy sauce in a medium bowl.

  • Thread scallops onto two 12-inch skewers. Sprinkle with salt and pepper. Oil the grill rack (see Tip). Grill the scallops until cooked through, about 4 minutes per side. Carefully remove the scallops from the skewers.

  • Add salad greens, bell pepper and herbs to the dressing; toss to combine. Serve the salad topped with the scallops and sesame seeds.


Note: Be sure to buy “dry” scallops, which have not been treated with sodium tripolyphosphate (STP). They are more flavorful and will brown properly.

Tips: To toast sesame seeds, heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.

To oil a grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

201 calories; protein 17.1g; carbohydrates 12.8g; dietary fiber 4g; sugars 2.6g; fat 9.5g; saturated fat 1.2g; cholesterol 27.2mg; vitamin a iu 4748.8IU; vitamin c 71.6mg; folate 175.8mcg; calcium 96.4mg; iron 7.6mg; magnesium 67.4mg; potassium 751.3mg; sodium 725.7mg; thiamin 0.1mg.