Grilled Scallops with Mediterranean Salsa


  • 1 pound large sea scallops, cleaned (about 12 to 13 scallops)
  • Extra virgin olive oil
  • Kosher salt and black pepper
  • 2 large lemons, halved
For the Fresh Tomato Salsa
  • 1 Mediterranean-style tomato salsa
  • 12 oz cherry tomatoes, cut into quarters
  • 1 to 2 shallots, finely chopped
  • 1 garlic clove, minced
  • ½ cup chopped fresh parsley
  • ½ cup chopped fresh mint
  • 6 to 7  pitted kalamata olives, chopped (optional)
  • 1 jalapeno pepper, finely chopped (optional if you want to add spice)
  • Kosher salt and pepper
  • ½ teaspoon to 1 teaspoon sumac
  • 2 to 3 teaspoon lemon juice
  • Extra virgin olive oil
  1. Place quartered cherry tomatoes, chopped shallots, minced garlic, chopped fresh herbs, chopped kalamata olives (if using), and chopped jalapeno (if using) in a mixing bowl.
  2. Season with kosher shalt, pepper, and sumac (start with a heaping ½ teaspoon sumac, add more late if needed). Toss gently.
  3. Add lemon juice and a generous drizzle of quality extra virgin olive oil. Toss to combine. Set aside for a few minutes to let the flavors marry.
  4. Serve with pita chips or chips of your choice.


  • Make the Mediterranean-Style Homemade Salsa according to this recipe. Set aside for now.
  • Heat a grill pan or outdoor gas grill to medium-high heat and brush the cooking surface with olive oil.
  • Pat the scallops dry and brush with extra virgin olive oil and season on both sides with Kosher salt and black pepper.
  • When ready, assemble the scallops on the hot cooking surface and grill for 2 minutes on each side (you should see grill marks). Meanwhile, grill the lemon halves, flesh side down until you see grill marks.
  • Remove the scallops from the heat and immediately squeeze a half lemon all over.
  • Transfer the salsa to serving plates and top with the grilled scallops. Add the remaining grilled lemon to the side. Serve immediately.

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