Grilled Scallops with Corn & Asparagus
PersonalPoints™ per serving

Total Time: 35 min
Prep: 18 min
Cook: 17 min
Serves: 4
Here's a great summer meal that can be made indoors on a stovetop grill or outside, under the stars. Jumbo shrimp can be used instead of scallops or try a combination of the two. This recipe can also be made on an outdoor grill. For easier grilling, thread scallops onto metal or wooden skewers (make sure to soak wooden skewers in water for 30 minutes first). As the name implies, sea scallops are harvested from the deep, cold water of the sea. They are larger than bay scallops and are perfect for grilling. Their texture is slightly chewier than bay scallops and they're also a bit sweeter.
Meal Items
  • 1 tsp lemon zest
  • ¼ cup fresh lemon juice
  • 1 tbsp olive oil, extra virgin
  • 1 tsp table salt, divided
  • ¼ tsp black pepper, freshly ground, divided
  • 1 lb uncooked scallops, sea variety (use large ones)
  • 1 cup fresh tomatoes, ripe, diced
  • ¼ cup basil, fresh, chopped
  • 3 sprays cooking spray, divided
  • 4 medium corn, husked
  • 1 lb uncooked asparagus, tough ends trimmed

  1. Preheat the stovetop grill pan over medium-high heat.
  2. Combine lemon zest, lemon juice, oil, 1/2 tsp salt, and 1/8 tsp pepper in a medium bowl. Put scallops on a plate and drizzle with 1 Tbsp lemon mixture; turn to coat and let stand at room temperature for 10 minutes. Add tomato and basil to the remaining lemon mixture; set aside.
  3. Meanwhile, lightly coat corn and asparagus with cooking spray; sprinkle with the remaining 1/2 tsp salt and 1/8 tsp pepper. Grill corn until browned on all sides, turning occasionally, for 10-12 minutes. Grill asparagus until lightly charred and tender, turning occasionally, 5-6 minutes. Place corn and asparagus on a serving platter; set aside (they will be served at room temperature).
  4. Coat scallops with cooking spray; place on the grill pan. Grill until scallops are just cooked through, turning once, about 5 minutes total; add to platter with corn and asparagus. Spoon tomato mixture over scallops and asparagus; serve.
  5. Serving Size: about 4 scallops, 1/4 of asparagus, 1 ear of corn, and 1/4 cup tomato mixture! So delicious ... enjoy!
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