These grilled scallops are simply prepared and topped with a fresh summery tomatillo plum salsa for a delicious light meal.
I’ve been ALL about the grill this summer. It’s not that I wasn’t in previous years, it’s more that I’d just either make Ulysses do it most times or sometimes even just opt for the oven to roast dinner instead because it was easier and didn’t require the 20 or so extra steps out to the deck (<– hi, I work out for 2 hours minimum a day but those extra 20 steps were a deal breaker, lol).
I don’t know what changed mentally for me this year but the grill is winning the dinner game lately, even with seafood, which I’m usually wayyyy more comfortable sticking in the oven or on the stove top where I can control temperatures more easily.
These sea scallops caught my eye a couple weeks ago in the store. They were super fresh, plump, wild-caught from Maine and just begging to jump in my cart to be skewered and grilled. Scallops are one of my favorite seafood dinners; they’re light, satisfying in that meaty way but not overly filling, basically perfect for a summer dinner.
You can’t be lazy about grilling these beauties though. A clean, hot and greased grill is key and you want to keep the scallops as cold and dry as possible before they hit the grates. It’s better not to marinate them beforehand but rather slather on a glaze/sauce after they’ve been cooked.
Perfectly grilled scallops don’t need much else but since it’s the summer and I can’t get seem to get enough fruit in the day even if I ate it at every meal, a tomatillo plum salsa makes a great accompaniment to a skewer or two.
Throw a few tortilla chips on the side to scoop up the extra salsa and you’ve got a deliciously simple and light summer meal.
Of course, no meal is complete (especially in the summer) without dessert.
I just recently discovered these Perfectly Free™ frozen treats and am totally in love.
They’re frozen little ice cream like bites – perfect for summer time!
But what’s even better is that they’re completely free of the big 8 food allergens (dairy, soy, egg, shellfish, fish, wheat, peanuts and tree nuts) so almost every one can enjoy them, I literally can’t think of a diet they don’t fit into and at just 25 calories each for this cherry version, you can feel good about popping a few back after dinner for a simple sweet fix.
Each flavor (I’ve got my eye on the blueberry and chocolate varieties too) has a creamy coconut center and a soft outside.
The fruity flavors would go great with a light seafood or chicken dinner while I’d save the chocolate and caramel ones for something a little more hearty and decadent like steak or pasta.
These cherry bites were the perfect sweet something with the grilled scallops!
For the scallops
For the salsa
For the scallops
For the salsa
Serving Size: 1
Amount Per Serving: Calories: 333 Total Fat: 12g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 46mg Sodium: 979mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 3g Sugar: 22g Sugar Alcohols: 0g Protein: 25g
Love this grilled scallops with tomatillo plum salsa recipe?
See more scallop recipes like this grilled scallop citrus ceviche, this watermelon feta salad with cornmeal crusted fried scallops or, my all-time favorite go-to dinner, these lemony tomato herb scallops.
This is a sponsored conversation written by me on behalf of Perfectly Free. The opinions and text are all mine.