Grilled Scallops, Zucchini, and Scallions with Whit

Name: Grilled Scallops, Zucchini, and Scallions with White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: eight 10-inch wooden skewers; a 15 1/2-ounce can small white beans; 1/2 cup packed fresh cilantro sprigs; 1 lemon; 1 teaspoon Dijon mustard; 8 large scallions; 2 medium zucchini; 2 teaspoons coarse salt; 1 1/2 teaspoons ground cumin; 24 large sea scallops (about 1 1/4 pounds); 2 teaspoons olive oil; Garnish: fresh cilantro sprigs

Servings: persons

eight 10-inch wooden skewers
a 15 1/2-ounce can small white beans
1/2 cup packed fresh cilantro sprigs
1 lemon
1 teaspoon Dijon mustard
8 large scallions
2 medium zucchini
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
24 large sea scallops (about 1 1/4 pounds)
2 teaspoons olive oil
Garnish: fresh cilantro sprigs

1
Prepare grill.
2
Soak skewers in warm water 30 minutes.
3
In a colander rinse and drain beans.
4
Chop cilantro.
5
Squeeze 2 tablespoons juice from lemon.
6
In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
7
In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes.
8
Transfer scallions with tongs to paper towels to drain and season with salt and pepper.
9
Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
10
In a bowl combine kosher salt, cumin, and pepper to taste.
11
Remove tough muscle from side of each scallop if necessary and pat scallops dry.
12
Toss scallops in cumin mixture to coat.
13
Hold 2 skewers parallel to each other and about 1/2 inch apart.
14
Thread 6 scallops onto skewers so flat sides can lie flat on grill.
15
(Each scallop should be pierced by both skewers.
16
This prevents scallops from spinning when turning them over on grill.)
17
Thread remaining scallops onto remaining skewers in same manner.
18
Brush scallops with oil.
19
Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side.
20
Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side.
21
(If grilling is out of the question, scallions, zucchini, and scallopsnot on skewerscan all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
22
Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: eight 10-inch wooden skewers, a 15 1/2-ounce can small white beans, 1/2 cup packed fresh cilantro sprigs, 1 lemon, and more.

Yes, Grilled Scallops, Zucchini, and Scallions with White Beans falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Scallops, Zucchini, and Scallions with White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions