Don’t be tempted to make these too far ahead, the lime juice in the marinade will cook the scallops the longer they sit and make them rubbery. You can make the marinade ahead, but don’t toss the scallops in until about 20-30 minutes before grilling. As an accompaniment, serve with coconut rice and a side of grilled asparagus. Coconut rice is easy to do, simply swap out a third of the cooking liquid for canned coconut milk, and season with salt and pepper.
Blackberry Marinated Grilled Scallops
Don't be tempted to make these too far ahead, the lime juice in the marinade will cook the scallops the longer they sit and make them rubbery. You can make the marinade ahead, but don't toss the scallops in until about 20-30 minutes before grilling. As an accompaniment, serve with coconut rice and a side of grilled asparagus. Coconut rice is easy to do, simply swap out a third of the cooking liquid for canned coconut milk, and season with salt and pepper.
Ingredients
- 12 scallops
- 8 blackberries
- 2 garlic cloves, finely grated
- 1 lime
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon kosher salt
- 1 teaspoon honey
- freshly cracked black pepper
- Olive oil for cooking
- Wood or metal skewers
Instructions
- Crush the blackberries in a medium bowl using a fork or potato masher. Zest the lime using a fine grater or microplane and add that to the bowl, then squeeze the juice from the lime into the bowl. Add the garlic, chopped rosemary, honey, salt, and some black pepper. Add the scallops and toss to coat. Marinate for 20 or 30 minutes.
- Preheat your grill to medium-high. Skewer the scallops, three to a skewer, using two parallel skewers so that they don't rotate around. At this point if you like, you can simmer the remaining marinade in a small saucepan for a few minutes to serve with the scallops.Drizzle a little olive oil on the scallops or oil your grill grates, then cook, turning once, about 2 minutes a side. Remove and serve.
Notes
- Coconut rice is a great accompaniment. Place 1 cup basmati rice, ½ cup coconut milk, and 1 cup water in a saucepan with 1 teaspoon kosher salt. Bring to a simmer, cover, and cook 15 minutes. Turn the heat off and let sit for another ten minutes before fluffing with a fork and serving.
- Last time I made these, I put the leftover marinade in a small saucepan and cooked it down a bit, serving it with the scallops when they came off the grill. Not necessary, but it was enjoyable as it seeped into the coconut rice I had made.
Tried this recipe?Let us know how it was!
Subscribe
Login
0 Comments
Oldest
