Marinated Scallop Brochettes with Roasted Tomatillo Salsa


by: Orchid

Scallops are at the top of my list of grilled seafood. Of course, they need to be big enough that they don’t fall through the grate, so look for bay scallops or sea scallops that are at least 1 inch wide [never the tiny, rubbery calico scallops]. I am not a fan of skewering scallops, because the skewers have a tendency to rip the buttery flesh when you turn them.


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serves: 4

24 large sea scallops (about 1 1/2 ounces each)


3 tablespoons extra virgin olive oil

1 teaspoon freshly grated lime zest

1 tablespoon fresh lime juice

1 tablespoon minced garlic

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper


1 small yellow onion, cut crosswise into 1/2-inch slices

Extra virgin olive oil

8 medium tomatillos (about 1/2 pound total, husked and rinsed)

1 medium poblano chile

1/4 cup lightly packed fresh cilantro leaves and tender stems

1 medium garlic clove, crushed

1/2 teaspoon dark brown sugar

1/2 teaspoon kosher salt

Nutrition Facts
Marinated Scallop Brochettes with Roasted Tomatillo Salsa

Servings Per Recipe: 4

Amount per Serving

Calories: 376

  • Total Fat: 15.9 g
  •     Saturated Fat: 2.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 104.6 mg
  • Sodium: 771.2 mg
  • Total Carbs: 8.2 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 4.3 g
  • Protein: 48.3 g

how is this calculated?

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1.  To make the marinade: In a medium bowl, whisk the marinade ingredients.

2.  Rinse the scallops under cold water. Remove and discard the small, tough side muscle from each scallop that has one. Place the scallops in the bowl with the marinade and toss to evenly coat them. Cover the bowl and refrigerate for 1 hour.

3.  To make the salsa: Lightly brush or spray the onion slices on both sides with oil. Grill the onions, tomatillos, and chile over Direct High heat until lightly charred all over, 6 to 8 minutes, turning once or twice. Transfer the onions and tomatillos to a blender or food processor and place the chile on a work surface. When the chile is cool enough to handle, remove and discard the skin, stem, and seeds. Add the chile to the onions and tomatillos, along with the remaining salsa ingredients. Process until fairly smooth. Taste and adjust the seasonings if necessary.

4.  Remove the scallops from the bowl and discard the marinade. Thread the scallops through their sides onto skewers so the scallops lie flat. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once. Serve warm with the salsa.

Cooks' note:
I love this salsa because it is delicious as it is written here but also because it adapts so well to ingredients I usually have in the kitchen: tomatoes, cucumbers, avocados, jalapenos, and scallions. Just be sure to grill the tomatillos long enough to develop some sweetness. Otherwise they are too tangy for my taste.

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