Fire up the grill and dive into the fresh, vibrant flavours of Grilled Scallops with Salsa Verde, a perfect appetizer to kick off barbecue season. These succulent jumbo scallops, paired with a zesty salsa verde made from parsley, cilantro, lemon, garlic flowers, and caper berries, come together in just 15 minutes, making them an easy yet impressive dish. Perfect for entertaining, you can create single scallop skewers for a delightful party treat. To elevate the flavours, grill a few lemons alongside the scallops for a tangy complement. Serve this delectable appetizer with a crisp white wine like Sauvignon Blanc or a light, refreshing Pinot Grigio to enhance the bright, fresh notes of the salsa verde. This dish not only looks stunning but also offers a burst of summery flavours that will impress your guests and make your barbecue unforgettable.
Grilled Scallops with Salsa Verde
Prep: 10 mins
Cook: 5 mins
Serves: 4
Difficulty: Easy
Ingredients:
- 2 Tbsp flat leaf parsley chopped
- 2 Tbsp cilantro chopped
- zest and juice of 1 lemon
- 1 tsp Farm Boy™ Garlic Flowers (190 ml)
- 2 Tbsp Farm Boy™ Caper Berries (212 ml) finely chopped
- pinch Farm Boy™ Organic Chili Peppers (23 g)
- 1/4 cup Farm Boy™ Extra Virgin Olive Oil (1 L) plus more for oiling scallops
- salt and pepper to taste
- 1 bag Farm Boy™ Hokkaido Jumbo Uncooked Scallops (340 g) thawed in fridge overnight
- 8 wooden skewers soaked in water for 30 minutes
Directions:
- Preheat grill on high.
- In a small bowl, combine parsley, cilantro, lemon zest and juice, Farm Boy™ Garlic Flowers, Farm Boy™ Caper Berries, Farm Boy™ Organic Chili Peppers, Farm Boy™ Extra Virgin Olive Oil, salt, and pepper to make the salsa verde.
- Remove adductor muscle from Farm Boy™ Jumbo Hokkaido Scallops and dry thoroughly.
- Thread scallops onto skewers using two skewers for each kebab. This will prevent scallops from turning as you flip them on the grill.
- Season scallops on both sides with salt and pepper.
- Lightly grease grill using an oiled paper towel and lower heat to medium-high.
- Place skewered scallops on grill and allow to grill for 2 minutes. Flip, and cook for another 1-2 minutes. (Internal temperature should be 115°F.)
- Remove from grill and serve immediately with salsa verde.
