Grilled Scallop Skewers

Grilled Scallop Skewers

Recipe provided by the California Olive Committee.

  • prep
  • cook
  • 8 servings


  • 1/4 cup lemon juice

  • 2 tablespoons chopped basil

  • 1 tablespoon extra virgin olive oil

  • 1 teaspoon Dijon mustard

  • 1 teaspoon chopped capers

  • 2 dozens Lindsay® Ripe Pitted Olives

  • 2 dozens cherry tomatoes

  • 6 ounce leeks, washed, cut into 16—1/2-inch discs and blanched

  • 16 medium sea scallops (approximately 1 pound)

  • salt and pepper to taste

  • 8 12-inch wooden skewers, soaked in warm water

Cooking Directions

  1. In a small bowl, whisk together lemon juice, basil, olive oil, mustard and capers.

  2. Remove 1/4 cup of dressing, cover and set aside in the refrigerator.

  3. String each skewer with a California Ripe Olive, cherry tomato, leek and scallop. Repeat pattern, finishing with one additional olive and cherry tomato.

  4. Brush with remaining lemon marinade. Season with salt and pepper to taste.

  5. Grill over medium-high heat for 2-3 minutes on each side until slightly charred.

  6. Transfer cooked skewers onto a plate and drizzle with reserved lemon dressing.


  • Calories228
  • Fat8g
  • Protein21g
  • Cholesterol38mg
  • Total Carbs17g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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