Grilled Scallop and Cherry Tomato Skewers

scallops and cherry tomatoes on a skewer
Prep Time: 
25 minutes + 30 minutes soak time for skewers
Number of Servings: 
Recipe Source: 


  • 8 (8 inch) bamboo skewers
  • 16 large sea scallops (1 14 lb)
  • 1 lemon
  • 2 Tbsp olive oil
  • 2 Tbsp Dijon mustard
  • 18 tsp salt
  • 24 cherry tomatoes


  1. Soak skewers in hot water at least 30 minutes. Prepare outdoor grill for direct grilling over medium heat.
  2. Meanwhile, pull off and discard tough crescent-shaped muscle, if any, from each scallop. Rinse scallops well to remove sand from crevices and pat dry with paper towels.
  3. From lemon, grate 1 12 teaspoons of peel and squeeze 1 tablespoon of juice. In a small bowl, whisk lemon peel and juice, oil, Dijon, and salt until blended. Set aside.
  4. Thread 3 tomatoes and 2 scallops alternately on each skewer, beginning and ending with tomatoes.
  5. Brush scallops and tomatoes with half of Dijon mixture; place on hot grill grate. Cook 7 to 9 minutes, turning several times. Brush with remaining Dijon mixture, and cook 5 minutes longer or until scallops are just opaque throughout.
Nutrition Info: 
188 Calories, 21 g Protein, 14.5 g Carbohydrates, 1 g Fiber, 340 mg Sodium. ★★ Vitamin B12.