Grilled Scallops with Zesty Zucchini
Grilled scallops at home is so easy with this simple recipe! Served with grilled zucchini marinated with Italian dressing. A fresh and bright meal for a hot summer day.
TIP:Running out of cooking time? Use the arrows on the right to add more time as necessary.
- Contains Shellfish
Ingredients
- 2 small or medium zucchini, cut in half, then cut in thirds lengthwise
- ½ cup prepared oil-based Italian dressing
- kosher salt, as desired
- 1 teaspoon ground black pepper, plus more as desired
- 1 pound fresh sea scallops, cleaned, abductor muscle removed
- 2 tablespoons canola oil
Instructions
Step 1
Place zucchini, Italian dressing, salt, and pepper in a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the zucchini, then place the bag in the refrigerator for 30 minutes to marinate. Pat scallops dry, drizzle lightly with oil and season with salt and pepper.
Step 2
After 30 minutes, drain the zucchini from the marinade and do not pat dry.
Step 3
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place, then close the hood. Turn dial to GRILL, set the temperature to HI, and set time to 10 minutes. Select START/STOP to begin cooking (preheating will take approx. 10–12 minutes).
Step 4
When the unit beeps to signify it is preheated and ADD FOOD is displayed, open the hood, and place the zucchini on the grill. Leave hood open and grill for 3 to 4 minutes, flipping halfway through. Remove from grill and set aside.
Step 5
Add scallops to grill grate flat side down, leave hood open, and grill for 4 to 6 minutes, flipping halfway through.
Step 6
When cooking is complete, remove scallops from grill and serve with the zucchini.