A simple grilled summer feast featuring grilled scallops served atop zucchini noodles tossed with charred corn and fresh herbs.
Grilled Scallops with Herbed Zucchini Noodles and Charred Corn
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
A simple grilled summer feast featuring grilled scallops served atop zucchini noodles tossed with charred corn, fresh herbs, and a lemony dressing. 

Grilling scallops is a delicate business. You’ll want to start with a clean grate to prevent sticking. I’ve found metal skewers to be most reliable for grilling; if using bamboo skewers, be sure to soak them ahead of time and use two skewers for each group to secure scallops. Lastly, I’ve found that a very quick rinse in cold water followed by a quick blot in paper towels helps remove any fine sand from the scallops.
Recipe Type: Dinner
Keyword: grilling
Makes: 4 servings
Author: Elizabeth Stark
Ingredients
Dressing
  • 2 tablespoons minced shallot (about 1 medium shallot)
  • zest of 1 lemon plus 1 tablespoon juice
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon sea salt
  • 3 tablespoons extra virgin olive oil
Zucchini Noodles
  • 4 medium zucchini, ends trimmed
  • 1 tablespoon extra virgin olive oil, divided
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 1 cup cherry tomatoes, halved (optional)
  • 1 nectarine, sliced thin (optional)
To Grill
  • 3 ears corn, shucked
  • 2 pounds scallops, preferably large ones or about 10 - 15 per pound
  • sea salt
  • fresh ground pepper
  • grapeseed oil for grill grate
Instructions
  1. Prepare a hot grill.
  2. To make dressing, whisk to combine shallot, lemon zest and juice, vinegar, and sea salt. Set aside to allow shallots to marinate for 15 minutes, then whisk in olive oil.
  3. If you’d like, rinse scallops and blot dry. Thread groups of 5 on a single metal skewer or 2 bamboo ones. Set on a platter and refrigerate until needed.
  4. Spiralize the zucchini noodles. Set aside.
  5. When grill is up to temperature, set corn over direct heat and grill 2 – 3 minutes per side until corn is charred all over. Move corn to the side and cook until kernels are tender, about 4 minutes more. Set aside to cool, then use a corn peeler or sharp knife to remove kernels from the cob. Set aside.
  6. Sprinkle scallops on both sides with sea salt and pepper. Dampen a paper towel with oil, grasp the towel with tongs, and quickly wipe grill grate down with oil. Set scallop skewers over direct heat. Use a spatula to gently lift the scallops as they cook to prevent sticking. Cook 3 - 4 minutes or until cooked side is golden brown. Using both spatula and tongs, carefully scrape up scallops and flip. Cook 3 - 4 minutes more, or until scallops have a golden brown sear.
  7. Set a large skillet over medium heat, add 1/2 teaspoon olive oil, and then half the zucchini noodles. Sprinkle with sea salt. Sauté 3 minutes or just until noodles are tender. Remove to a large bowl. Repeat process for second batch.
  8. Drizzle about half the prepared dressing over noodles. Add charred corn and herbs, and toss. Taste and add sea salt or more dressing as needed.
  9. Plate noodles along with 2 or 3 scallops. If desired, garnish with sliced cherry tomatoes or nectarines. Serve immediately.