Grilled Sesame Scallops

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It’s playtime by the grill again kiddies. We’ve been having some hot, dry days that are followed by cool, great for sleep evenings and there’s no sign of rain for days. At last, summer as I know it is here.

This means that the cooking theater known as the patio is back in action. Everything tastes good on the grill: meat, chicken, vegetables and in this case, seafood.

Up for grilling today are some sea scallops. This appetizer is Asian inspired and it’s very simple, the ingredients aren’t hard to locate and it’s a nice change from your usual bacon-wrapped scallop.

What we have at play here are scallops, ginger, lime zest, black pepper and toasted sesame oil….wanna taste?

Grilled Sesame Scallops

12 sea scallops, rinsed and patted dry
12 Cremini mushroom caps
12 wooden skewers
3 Tbsp. toasted sesame oil
zest of 1 lime
juice of 1/2 lime
1 Tbsp. grated ginger
3 Tbsp. chopped fresh chives
1 clove of garlic, minced
1 tsp. ground black pepper
1 Tbsp. coarse sea salt
sesame seeds for garnish

  1. Fill a container with some water and place your wooden skewers in and allow to soak for a couple of hours.
  2. In a large bowl, add your sesame oil, lime zest, ginger, garlic, chives and black pepper and whisk to mix. Adjust according to your tastes and set aside some of the marinade to pour over your grilled scallops.
  3. Add your scallops to the bowl and marinade for 1 hour (room temp.) or a couple of hours in the fridge. When you’re ready to grill, Add the juice of 1/2 lime into the marinade and toss the mixture and place your scallops and mushroom cap alternately on the soaked skewers.
  4. Season your skewers with coarse sea salt and grill on high heat for 2-3 minutes a side.
  5. Pour over the reserved marinade as a finishing sauce and and serve immediately.

© 2008 – 2009,
Peter Minakis

. All rights reserved.

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42 Comments for “Grilled Sesame Scallops”



Hell yeah I wanna taste! Especially after my lackluster dinner in Greek town last night.

Lulu Barbarian


Yes, I want a taste, too! Your creations are truly inspired, Peter.

(BTW, I’m still looking for your runner beans! I’m probably going to have to drag myself out to the farmer’s market despite the heat if I’m going to have any chance at all of finding them.)

[eatingclub] vancouver || js


Peter, I’m envious. Do you ever turn the grill off? ;)

Grilling is my favourite way to have most foods, but I don’t do it as often as I would like.



The pig roast was a blast and we actually had to have pig peeking announcements so that people weren’t trying to sneak a peek =D.

Your scallops look delicious. Peter, living on the water, I love all seafood tried but scallops have always been my favorite. I love the fresh idea behind grilling these scallops. Great recipe!

Peter G


Mmmm…scallops never tasted any better. And I want to know if you ever turn that grill off?



Wow do you have a gift – These look so wonderful. I pretty much like you love the grill, rain or shine I am out there.
Also all things seafood are so excellent – This dish would be great with a nice glass of chilled white wine…
Hmmmm…I think I just solved my dinner dilema ;)


Lydia (The Perfect Pantry)


I love scallops, and they’re local for us, which means they can be sweet and delicious. Your presentation of these skewers is beautiful, Peter.



Hello! I noticed your blog from Leslie’s site and I wanted to say that you have a gorgeous blog. Not only is the food perfect but the pictures are wonderful. I hope to visit often. Best wishes!



It is lunchtime here, and I am salivating wildly looking at these. I LOVE scallops, and these skewers look devine – and so summery!!!!

Proud Italian Cook


I love scallops on the grill, so yes, I would love to try these!

BTW, I have a new best friend her name is “Hallumi”



the last time i had scallops was in NZ 20 years ago – do you buy them in the shell? we used to make ashtrays out of the shells

Mochachocolata Rita


peter…talk about mouth watering! mmm mm mmm! i havent mastered scallops yet…gotta try soon…maybe this weekend? hehe



I absolutely looove scallops but can never get decent ones in Greece. These look so meaty, almost like chicken pieces!Yum



if my hands could reach out for this cause i am droooling in front them..what a delicious and beautiful recipe waiting for my absence :-)



Scallops and Cremini with Asian flavours? Peter I think it’s time you wrote a cookbook :D

Peter M


Maryann, scallops are one of my earliest seafood loves.

Gloria, sesame seeds are used alot in Greek and Asian cooking.

Glam, we’ll fix ya up with some good Greek food here in TO.

Anna, parakalo!

Lulu, I hope you find them…check at an Asian market…I find them there too!

JS, the grill wasn’t used that much this past winter…it was covered in snow!

Maybelle, I was thinking this could be made into an entree too!

Shandy, you’re so fortunate to live in Seattle where there’s lots of fresh seafood.

Leslie, they don’t dig seafood? More for us…come over, I’ll feed ya!

Emi, seafood and Asian flavours pair well.

Pete, the grill’s turned off when it’s covered in snow or when I run out of propane but I always come back!

Cathy,thank you…the crisp, dry white wine sounds like a plan!

Lisa, I’ll have to take a peek!

Bridgett, thank you for the visit and I’ll be visiting your blog more often too!

Cake, I think scallops are the one seafood that’s converts the shyest of eaters…taste so good!

Marie, scallops broiled, sauteed, grilled..bring em’ on!

Maria, sometimes they come in the shell, other times just the meat.

Rita, I’m sure if you looked closer in HK’s wet market, you’d find some succulent scallops.

Johanna, I’m suprised there aren’t decent “xtenia” in Greece. A friend in Halkidiki says he gets good ones from the seas off of Agio Oros (winter time).

Dhanngit, wish you were here!

Lore, you’re too kind…but I’d be up for the challenge.

Antonio Tahhan


hey Peter!! Those scallops look perfect! I love the sear you were able to get on them!



Yes, I would like a taste. I would also like to live in a large city again so that I could have access to these wonderful things you cook (like sea scallops) instead of just imagining and drooling.



Mmmm, that looks great. I haven’t had much experience with scallops, I’ll have to remedy that this summer. I love the Asian flavours, just right for summer.
and Peter – I can’t believe you don’t grill in the snow. I’ll bet you do, good Canadian boy that you are.

Fearless Kitchen


This looks absolutely fantastic and I absolutely have to have it right away :) Seriously, this looks amazing.

JennDZ - The Leftover Queen


Those look perfectly delectable, Peter!!! Gorgeous! Where’s the cilantro? ;)
Congrats by the way on your win!



I absolutely love scallops and have had my fair share of them on the grill already this year. Yours look amazing – mmmm sesame and ginger.

Lori Lynn


Not only does this sound yummy, but the alternate sea scallop and mushroom cap make a very interesting black/white presentation.

Hunter Angler Gardener Cook


Looks good – nice little “forest and ocean” thing you got going on. I found some morels the other day and am thinking about what sort of seafood to pair it with. Maybe smoked shad. Thoughts?

Peter M


Grace, gluttony is an acceptable sin. ;)

Antonio, white hot grill = good sear.

Mary, surely there must be a decent supplier of seafood nearby…Costco?

Natashya, scallops are very popular in the seafood category and as for winter-time grilling…I usually do but the snow had covered the grill, frozen solid!

Fearless, glad you like, er love it!

Jenn, the cilantro will appear for the next Joust, thank you so much!

Lori lynn, the colour contrast was pretty cool, eh?

Hank, I’ve found ‘shrooms and seafood to complement each other quite well. As for smoked shad and funghi….go for it my man!

Jen, thank YOU!



This scallop recipe sounds absolutely delicious; I’ve got to try it this weekend. I’m waiting only because I’ve got to be out of town for a day or so. And the Greek garden pesto is another. I’m so happy to have found your blog.



Now scallops are a seafood I can get behind, Peter, and these look great. I just love the flavors you’ve used.



These look fantastic, and the flavor combinations – wow!
I wish we had the large scallops on this side of the continent.

White On Rice Couple


Geez Peter, we really need to get together sometime and BBQ! You can use our smoker any time you want and have free rent at our place if you can make stuff like this for us!
Wanna move to sunny CA? ;)

Peter M


Hi Hedgie and welcome!

Elly, I swear one day I’m going to convert you to love all seafood but scallops are a good start.;)

Christine, you have lots of other seafood to relish in.

White rice Duo…I’ll take you up on that offer…it’s not so outlandish.

Kittie, I know when YOU bookmark 0 you follow through…kinda like holidays. ;)

Jeanne, a fine grilled brochette here…enjoy!