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Grilled Scallops and Tomatoes

Updated on July 12, 2014

Sea scallops are my favorite food to order when going out to dinner. I was always afraid to cook them at home for fear of overcooking and having them turn to rubber. What I have found out with this recipe for Grilled Scallops and Tomatoes is that grilling scallops is much easier than I thought and now they come out perfectly cooked every time. I also like how nicely they pair with the tomatoes.

Serving Size

Serves: 4


  • Scallops and Marinade:
  • 2 tbls. olive oil
  • 2 garlic cloves, minced
  • Juice of a half lemon
  • 1/4 tsp. pepper
  • 1 lb.s fresh sea scallops
  • Tomatoes:
  • 3 almost ripe medium tomatoes
  • 1 tbls. olive oil
  • Salt and pepper to taste
  • Balsamic vinegar (optional)


  1. In a large plastic zipper bag, combine all scallops ingredients.
  2. Refrigerate for at least an hour or up to 24 hours.
  3. Slice tomatoes and brush with olive oil.
  4. Season with salt and pepper.
  5. Heat grill to medium.
  6. Grill scallops four minutes on each side being careful not to overcook.
  7. Repeat with tomatoes cooking for four minutes on each side.
  8. Place tomato slices on plate and top with scallops.
  9. Give a splash of balsamic vinegar, if desired.


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