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Two grilled scallop kabobs on a blue oval platter with a dish of dipping sauce on the side.
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5 / 2 votes

Grilled Scallop Kabobs

These easy grilled sea scallop kabobs are briefly marinated in oil, garlic, and sumac, then grilled and served with a smoky scallion dipping sauce. An easy summer entree.
Prep Time10 minutes
Cook Time13 minutes
Total Time1 hour 10 minutes
Course: Mains
Cuisine: Middle Eastern
Servings: 2 servings
Calories: 370

Equipment

  • Metal or pre-soaked wooden skewers

Ingredients

For the sea scallops

  • 1 pound sea scallops
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon ground sumac
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon Aleppo pepper

For the scallion-sumac sauce

  • 1 bunch scallions, trimmed
  • 2 garlic cloves
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 teaspoon ground sumac
  • 1 teaspoon Aleppo pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup chopped fresh cilantro or fresh dill
  • 1 bunch fresh chives, with chive blossoms if in season, leaves chopped
US - Metric

Instructions

Marinate the sea scallops

  • Dry the scallops thoroughly and use a sharp knife to pull off the tough strips of muscle on the side of each.
  • To make the scallop marinade, combine the oil, sumac, minced garlic, salt, and black and Aleppo peppers in a medium bowl. Add the scallops and toss to coat, then cover with plastic and refrigerate for 45 minutes.
  • When ready to cook, prepare a grill or preheat a ridged grill pan until very hot. Use an oil-saturated paper towel and tongs to oil the grates thoroughly. Thread the scallops onto pairs of skewers (this keeps them from spinning).

Make the scallion-sumac sauce

  • When the grill or grill pan is hot, place the scallions and the 2 garlic cloves in a grill basket and grill, turning often, until they start to char in a few spots, 4 to 6 minutes.
  • Transfer the scallions and garlic to a blender and add the parsley, oil, lemon juice, sumac, Aleppo pepper, and salt. Purée until smooth, then transfer to a small bowl.

Grill the scallop kabobs

  • Place the scallop kabobs over the hottest part of the fire and sear on one side until they are nicely marked and release easily, about 3 minutes. Turn and grill the second side just until cooked through to an internal temperature of 115°F (46°C), 1 or 2 minutes more. Do not overcook.
  • Transfer the scallops to a platter and sprinkle with the chopped herbs. Serve with the scallion-sumac sauce.

Nutrition

Serving: 1portion | Calories: 370kcal | Carbohydrates: 14g | Protein: 29g | Fat: 23g | Saturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 2085mg | Fiber: 2g | Sugar: 1g