September 30

Scallops on the Grill

10  comments

We love to cook out on the grill, which we can do year round when we’re at our place in Santa Barbara. However, we divide our time between the balmy California Central Coast and the alpine mountains surrounding Lake Tahoe, where grilling is usually a summer pastime. Once Labor Day passes, temperatures begin to drop and the snow on the distant peaks across the lake begins to deepen.

But a little chill and 7000 feet of altitude doesn’t dampen our desire for the fire-roasted flavor or meat, fish, and vegetables. So we created a solution, by installing a natural gas grill inside a ventilated, double door, grilling closet on our covered deck overlooking the lake. Now, except during a blowing storm, we can grill to our hearts’ desire almost all winter long.

Thus I’m always on the lookout for easy, tasty, low-carb grilling recipes. Here’s one for skewered scallops from the AP’s Jim Romanoff that we’re putting on the grill this week:

Herb-Rubbed Grilled Scallops

The main thrust of the article is that scallops are good eats (i.e., low fat) if grilled. As the author put it:

…it’s a nutritional crime when they are breaded [I agree] and deep-fried or drowned in a fat laden casserole. [I don’t agree]

Odd that he didn’t add ‘or doused with brown butter’ which I feel sure he would consider anathema and which I consider not only scrumptious, but healthy.

If, like me, you love the succulent, sweet flavor of sea scallops, this recipe is a keeper… just brown a bit of butter and pour it over them when they come off the grill.

M-m-m, m-m-m good!


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  1. That looks great. What is the vegetable the scallop is resting on?
    COMMENT from MD EADES: In this case, it’s a saute of young, slender, asparagus.

  2. We live in northern California and now only use our indoor electric grill, a Delongi. My husband swears the flavor is the same on steaks. We place it on top of the stovetop, that is flat, under our overhead fan, otherwise it would get too smokey.

    Yes, I agree, the scallops look yummy.

    ~Karend

  3. a gas grill? tsk tsk…

    You’ll never catch me using a gasser. I highly recommend the big green egg grills, those things will get to 700 degrees plus in February in Alaska. Seriously. Easy to light, very thick ceramic walls and cover that make them suitable for any kind of weather, excellent temperature control, really super machines. You can grill, or set it to cool very low and slow for smoking. And they use lump charcoal, not that wimpy gas!

  4. This looks so good! Unfortunately the link goes to a 404 Error message. A quick google search also failed to turn up the recipe. Would you be violating any copyrights etc. if you were to post the recipe?

    COMMENT from MD EADES: I guess the link expired. I will see what I can find/do. Sorry!

  5. Love your site and the scallops look scrumptious. Yum

    Thanks so much for the organic lard link you posted some time back. I went to the site and signed up for the lard for the fall.

    Just received it yesterday. Wonderful stuff. Used it for cooking my pork steak last night and again this morning for my fried eggs.

    It is very mild with little to no taste or smell. I also use bacon fat but this is nice since I don’t strain my bacon fat and it can add quite a bit of its own taste to foods.

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