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5 from 9 votes

Grilled Basil Butter Bay Scallops with Summer Vegetables

A summer meal made completely on the grill! These wild bay scallops and summer vegetables are tossed in a simple and delicious basil butter sauce.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dishes
Cuisine: American
Keyword: basil butter bay scallops, bay scallops, bay scallops with summer vegetables, grilled bay scallops
Servings: 2 servings
Author: Gina Matsoukas

Equipment

  • Kaluns Grill Mat, Best BBQ Mat - Heat Resistant up to 600 Degree - Nonstick, Reusable, Dishwasher Safe, Set of 3

Ingredients

  • about 40 frozen wild bay scallops
  • 1 zucchini
  • 1 yellow summer squash
  • 1 pint cherry tomatoes
  • 2 ears corn on the cob

For the basil butter sauce

  • 2 tablespoons ghee or good quality butter
  • 2 tablespoon extra virgin olive oil
  • 2 cloves garlic minced
  • 1/2 cup packed fresh basil leaves finely chopped
  • juice of half a lemon
  • salt and pepper

Instructions

  • Thaw scallops according to directions and pat dry. Transfer to a small bowl.
  • Chop zucchini and squash as desired (circles, half moons, thick slices, etc.). Place zucchini, squash and tomatoes in a medium bowl or dish.
  • Make the basil butter sauce by heating the ghee (or butter), olive oil and minced garlic in a small pan over low heat. Saut́e for about 3 minutes until deeply fragrant.
  • Add the basil, lemon juice, salt and pepper, stir until combined and continue cooking another 2-3 minutes. Turn off heat and let cool for 5 minutes.
  • Preheat an outdoor grill over medium heat. Line half the grill with a grill mat or aluminum foil.
  • Lightly brush the ears of corn with the basil butter sauce and place directly on the grill grates (not on the portion lined with the grill mat or aluminum foil). Grill for about 10 minutes, rotating occasionally.
  • Pour all but 2 tablespoons of the basil butter sauce on top of the vegetables and toss to fully coat in the sauce.
  • Toss the remaining 2 tablespoons of the sauce with the bay scallops.
  • Place the vegetables on the grill mat or aluminum foil and grill until softened and grill marks start to appear. Toss once or twice while cooking. Remove to a dish and cover when done.
  • Once vegetables are removed from the grill, add the scallops to the grill mat and cook for about 3 minutes.
  • Slice the grilled corn off the cob and toss the corn, grilled vegetables and scallops together before serving.
  • Garnish with additional basil, sea salt and pepper.

Nutrition

Serving: 1SERVING | Calories: 468kcal | Carbohydrates: 52g | Protein: 9g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 17g | Cholesterol: 35mg | Sodium: 477mg | Fiber: 8g | Sugar: 29g