Lemongrass & Sesame Grilled Scallops

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 4 servings



In small bowl, combine sesame oil, lemon zest and juice, and lemongrass. Remove tough muscle from each scallop and discard; pat scallops dry. Thread scallops on metal or soaked wooden skewers and brush with lemongrass marinade. Season with salt and pepper.

Preheat barbecue to medium-high heat (about 375°F); grease grill. Place skewers on grill and cook until scallops are opaque, turning halfway through grilling time and brushing with remaining marinade, 3 to 5 minutes.


Serve with a side of our Lime & Cilantro Grilled Lobster Tails and Grilled Zucchini & Green Onions.



Replace scallops with 12 large tail-on shrimp, shelled and deveined. Mix marinade with shrimp; cover and marinate in refrigerator for 15 minutes.

Preheat barbecue to medium heat (about 350°F); grease grill. Place shrimp on grill; cook, turning halfway through grilling time, until shrimp are pink and firm, 1 to 2 minutes.



In bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped fresh cilantro, 2 tsp maple syrup, 1/2 tsp hot pepper sauce (such as Frank’s RedHot), 1 finely chopped clove garlic, and zest and juice of 1/2 lime. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 3/4 cup.

PER 1 TBSP about 65 cal, 0 g pro, 7 g total fat (1 g sat. fat), 1 g carb (0 g dietary fibre, 1 g sugar), 5 mg chol, 60 mg sodium, 0 mg iron.

Nutritional facts Per serving: about

  • Iron 0.2 mg
  • Fibre 0 g
  • Sodium 250 mg
  • Sugars 0 g
  • Protein 6 g
  • Calories 70
  • Total fat 4 g
  • Cholesterol 10 mg
  • Saturated fat 1 g
  • Total carbohydrate 3 g
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Lunch & Dinner

Lemongrass & Sesame Grilled Scallops