Grilled Scallops with Tomatillo Plum Salsa

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).

These grilled scallops are simply prepared and topped with a fresh summery tomatillo plum salsa for a delicious light meal.

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.

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.
Perfectly Free non-dairy cherry frozen bites

Of course, no meal is complete (especially in the summer) without dessert.

Perfectly Free cherry frozen bites go wonderfully with this light grilled scallop dinner.

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.

Frozen cherry Perfectly Free bites are the perfect way to finish off this Grilled Scallop with Tomatillo Plum Salsa dinner.

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!

Grilled Scallops with Tomatillo Plum Salsa make a light and delicious summer meal.

Serves 4     adjust servings

Grilled Scallops with Tomatillo Plum Salsa

Preparation 15 min Prep Time
Cook Time 10 min Cook Time
Total Time 25 mins Total Time

These grilled scallops are simply prepared and topped with a fresh summery tomatillo plum salsa for a delicious light meal.


For the scallops

  • 3/4 pound fresh wild caught sea scallops
  • salt and pepper
  • oil for the grill
  • wooden or metal skewers
  • 1 tablespoon melted coconut oil
  • juice of 1/2 a lime
  • 1/2 tablespoon agave

For the salsa

  • 2 ripe plums, chopped
  • 3 tomatillos, chopped
  • 1/2 avocado, chopped
  • juice of 1/2 a lime
  • 1/2 tablespoon agave
  • 1 tablespoon chopped cilantro
  • salt and pepper


    For the scallops

    1. Preheat grill. Clean grates very well and oil with a high smoke point oil like canola using a paper towel and tongs.
    2. Rinse and pat the scallops dry. Thread two skewers through 2-3 scallops so they lay flat side down.
    3. Season the scallops with salt and pepper just before placing them on the grill.
    4. Grill for 3-4 minutes, until nice deep char marks appear. Grill on the other side for an additional 2-3 minutes. Remove from grill and place on a plate.
    5. Whisk together the coconut oil, lime juice and agave and brush the grilled scallops with the mixture before serving.

    For the salsa

    1. Place all the ingredients in a small bowl and toss until well combined.
    2. Serve with the grilled scallops.

    Find out where you can buy Perfectly Free™ frozen treats near you using their store locator.

    This is a sponsored conversation written by me on behalf of Perfectly Free. The opinions and text are all mine.


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