Grilled Scallops with Asparagus Salad
A Seafood Favorite with Marinade
By The Taste for Life Test Kitchen
Prep Time
25 minutes, plus 30 minutes marinate time
Number of Servings
Serves 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
- 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.
- 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.
- Heat grill to medium-high. Brush asparagus with remaining tablespoon of oil. Sprinkle with salt and pepper.
- Grill asparagus and scallops, turning occasionally, until asparagus is brown and crisp-tender and scallops are just opaque in center, about 5 minutes.
- 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.
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