Griddled Scallops with Mint and Lemon • Seafood Nutrition Partnership


24 dry-packed U20 scallops (about 1 1/4 pounds)
Kosher salt
20 mint leaves, thinly sliced
8 sprigs flat-leaf parsley, leaves only, chopped
Zest and juice of one lemon
1/4 cup olive oil
8 wooden skewers
Recipe created by Barton Seaver.


1.Season scallops with salt and place in a medium bowl. In a second bowl, combine mint, parsley, lemon zest and olive oil. Season with salt.
2.Combine half of the marinade with scallops and let rest for 20 minutes to 8 hours. Stir lemon juice into remaining mint mixture.
3.Once the scallops have marinated, thread three onto each skewer. Place griddle over high heat until it is smokin’ hot.
4.Place the scallop skewers on the hot griddle and cook, without moving until the scallops develop a crust, about 3 minutes. Flip the skewers, and turn off the heat. Allow scallops to sit until they are just cooked through (about 2 minutes more).
5.Drizzle reserved marinade over the top of the scallops and bring the sizzling, sauced scallops to the table right on the griddle.

This recipe for griddled scallops from chef Barton Seaver keeps it simple, but impressive! Not only does the mint and lemon marinade double as a sauce to finish with, but serving these skewers still sizzling on the griddle provides a wow factor to make your next seafood dinner even more exciting!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.