Grilled Scallops with Asparagus Salad

scallops cooking on a grill
Prep Time: 
25 minutes, plus 30 minutes marinate time
Number of Servings: 
4

Ingredients

  • 8 Tbsp oil, divided
  • 2 tsp toasted sesame oil, divided
  • 20 scallops, connective muscles removed
  • 3 Tbsp balsamic vinegar
  • 1 1/2 Tbsp low-sodium soy sauce
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tsp minced fresh ginger
  • Salt and freshly ground black pepper
  • 1 lb thin asparagus, trimmed
  • 8 cups salad greens

Directions

  1. Combine 2 tablespoons of the oil, 1 teaspoon of the sesame oil, and the scallops in a medium bowl. Toss to coat. Marinate in the fridge for 30 minutes.
  2. Whisk balsamic vinegar, soy sauce, shallot, garlic, ginger, remaining teaspoon of sesame oil, 5 tablespoons of the oil, and salt and pepper to taste. Set dressing aside.
  3. Heat grill to medium-high. Brush asparagus with remaining tablespoon of oil. Sprinkle with salt and pepper. 
  4. Grill asparagus and scallops, turning occasionally, until asparagus is brown and crisp-tender and scallops are just opaque in center, about 5 minutes. 
  5. Divide salad greens, asparagus, and scallops between 4 plates. Drizzle each portion with balsamic dressing.
Nutrition Info: 
415 Calories, 20 g Protein, 16 g Carbohydrates, 4 g Fiber, 31 g Total fat (3 g sat), 873 mg Sodium, ★★★★★ Vitamin B12, K, Phosphorus, ★★★★ Vitamin E, ★★★ Vitamin A, ★★ Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, Vitamin B3 (niacin), C, Magnesium, Potassium, Zinc

Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.