Chili-crusted grilled sea scallops with zucchini
1
Points®
Total time: 17 min • Prep: 5 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
For an additional serving of veggies, serve with grilled asparagus spears or tomato halves. Look for untreated scallops that haven’t been soaked in a salt-based brine, often labeled as “dry” or “dry-packed” scallops. We’ve called for fresh scallops here, but you can also use the frozen variety—just plan to thaw them slowly in the refrigerator a day ahead for the best texture. If you use a grill pan instead of an outdoor grill, cook the scallops in batches to prevent them from being crowded in the pan. Giving the scallops some space, will allow them to form a delicious brown exterior with a juicy interior.
Ingredients
Unpacked light brown sugar
1 Tbsp
Chili powder
2 tsp
Lemon zest
½ tsp, finely grated
Ground cumin
½ tsp
Table salt
1 tsp
Cayenne pepper
¼ tsp, or to taste
Uncooked scallops
1¼ pound(s), about 20
Uncooked zucchini
2 medium, cut lengthwise into 1/4-inch-thick planks
Olive oil
1 tsp
Lemon
1 item(s), medium, cut into wedges for serving
Instructions
1
Preheat outdoor grill to medium or place ridged grill pan over medium-high heat
2
Stir brown sugar, chili powder, lemon zest, cumin, ½ teaspoon salt, and cayenne together in small bowl; pat scallops dry and dredge in spice mixture. Toss zucchini with oil and remaining ½ teaspoon salt in large bowl.
3
Grill scallops and zucchini, turning once, until scallops are just opaque in center and zucchini is tender, 3−4 minutes for scallops and 6−8 minutes for zucchini. Serve with lemon wedges.
4
Serving size: 5 scallops and about 3 pieces zucchini
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