Grilled Scallop Kabobs with Smoky Sumac Sauce: Your Perfect Summer Seafood Recipe
As the weather warms and the scent of charcoal fills the air, our culinary desires naturally turn to the grill. While pan-seared scallops are a classic delight, these incredibly easy grilled scallop kabobs offer a refreshing and equally exquisite alternative, perfect for any outdoor gathering or a simple weeknight meal. Featuring plump sea scallops briefly marinated in a vibrant blend of olive oil, garlic, tangy sumac, and the subtly spicy Aleppo pepper, these kabobs are threaded onto skewers, grilled to tender perfection, and finished with an irresistible smoky scallion and sumac sauce. This recipe promises a burst of Mediterranean-inspired flavors that will transport your taste buds to sun-drenched shores.
Sumac, with its distinctive tart, almost lemony flavor, is a secret weapon in the kitchen for brightening dishes. It’s an especially ideal companion for delicate proteins like fish and poultry, enhancing their natural sweetness without overpowering them. While scallops are indeed delicate, the intense, direct heat of the grill performs a unique magic. It coaxes out their inherent sweetness even more effectively than pan-frying, creating a beautifully caramelized crust that provides a delightful textural contrast to their tender interior. This robust grilling technique allows the scallops to stand proudly alongside the earthy, vibrant puréed scallion-sumac sauce. As culinary expert Christine Sahadi Whelan notes, “While scallops are quite delicate, I find that the extreme heat of grilling brings out their sweetness even better than pan frying, giving them a lovely caramelized crust that can stand up to this earthy puréed sauce.” This recipe truly transforms simple ingredients into an unforgettable dining experience.
Why You’ll Love These Grilled Scallop Kabobs
These grilled scallop kabobs are more than just a meal; they’re an experience. Here’s why they deserve a spot on your grilling rotation:
- Effortlessly Elegant: Despite their sophisticated appearance and flavor, these kabobs are surprisingly easy to prepare, making them perfect for both casual weeknight dinners and impressive entertaining.
- Bursting with Flavor: The combination of zesty sumac, fragrant garlic, and mild Aleppo pepper in the marinade infuses the scallops with an aromatic depth that is both exotic and comforting.
- Perfectly Grilled Texture: Grilling imparts a desirable smoky char and a beautifully caramelized exterior, locking in the scallops’ natural sweetness and creating a tender, juicy interior.
- Quick Cooking Time: Scallops cook rapidly on the grill, meaning dinner can be on the table in a flash, freeing you up to enjoy the warmer weather.
- Healthy and Lean: Scallops are an excellent source of lean protein and essential nutrients, making this dish a delicious and healthy choice.
- Versatile Pairing: The bright, savory flavors pair wonderfully with a variety of side dishes, from simple salads to complex grain pilafs.
Grilled Scallop Kabobs FAQs
How can I select the best fresh sea scallops?
Selecting high-quality scallops is crucial for the best results. When at the fish counter, look for scallops that are not pure white. Pure white scallops often indicate they have been “wet-packed,” meaning they’ve been soaked in a phosphate solution and water. This not only adds unnecessary weight (meaning you pay more for water) but can also dilute their natural flavor and make them tough when cooked. Instead, seek out “dry-packed” scallops, which are typically pale beige to creamy pink in color. They should feel firm to the touch and have a clean, fresh, slightly sweet aroma reminiscent of the ocean, not overtly “fishy.” Avoid any scallops that are milky white, sitting in excess liquid, or have a strong, unpleasant smell. Freshness is key to their delicate texture and sweet taste.
What should I serve with grilled scallop kabobs?
These flavorful grilled scallop kabobs are an easy and elegant main course, perfect for casual entertaining or a special family dinner. To complete your meal, consider serving them alongside light, fresh sides that complement their Mediterranean profile. A vibrant Greek salad, offering crisp vegetables and briny olives, is an excellent choice. Alternatively, a dish like pomegranate roasted beets with goat cheese adds a touch of sweetness and earthiness. Don’t forget a basket of warm pita bread or crusty artisanal bread for soaking up any leftover sauce. For a more substantial meal, a lemon-herb couscous, a light quinoa salad, or grilled asparagus would also be fantastic accompaniments. The key is to choose sides that enhance, rather than overshadow, the delicate flavor of the scallops.
How spicy is an Aleppo pepper?
Aleppo pepper, a staple in Middle Eastern cuisine, offers a mild to moderate heat profile, making it more of a flavor enhancer than a heat-maker. On the Scoville Scale, it typically ranges around 10,000 SCU. To put this in perspective, a jalapeño pepper can range from 2,000 to 2,500 SCU, meaning Aleppo pepper is generally spicier than a jalapeño but still quite approachable. Its flavor is unique: fruity, slightly tangy, and earthy, with a pleasant warmth that lingers gently on the palate. If you’re accustomed to crushed red pepper flakes, you’ll likely find Aleppo pepper flakes to be milder and more nuanced, providing a rich depth of flavor without overwhelming heat. It’s an ideal spice for those who appreciate a gentle kick and complex aromatics in their cooking.
Grilled Scallop Kabobs
David Leite
Mains
Middle Eastern
2
servings
370
kcal
10 minutes
13 minutes
1 hour
10 minutes
Equipment
-
Metal or pre-soaked wooden skewers
Ingredients
For the sea scallops
-
1
pound
sea scallops -
2
tablespoons
extra-virgin olive oil -
1
tablespoon
ground sumac -
1
garlic clove,
minced -
1/2
teaspoon
sea salt -
1/2
teaspoon
freshly ground black pepper -
1/2
teaspoon
Aleppo pepper
For the scallion-sumac sauce
-
1
bunch
scallions,
trimmed -
2
garlic cloves -
1/4
cup
chopped fresh parsley -
2
tablespoons
extra-virgin olive oil - Juice of 1 lemon (about 2 tablespoons)
-
1
teaspoon
ground sumac -
1
teaspoon
Aleppo pepper -
1/2
teaspoon
sea salt -
1/4
cup
chopped fresh cilantro or fresh dill -
1
bunch
fresh chives,
with chive blossoms if in season, leaves chopped
Instructions
Marinate the sea scallops
-
Begin by preparing your scallops. Dry them thoroughly with paper towels; this is crucial for achieving that beautiful caramelized crust on the grill. Use a sharp knife to carefully pull off the small, tough strips of muscle on the side of each scallop. This muscle, if left on, can become chewy when cooked.
-
To create the vibrant scallop marinade, combine the extra-virgin olive oil, ground sumac, minced garlic, sea salt, freshly ground black pepper, and Aleppo pepper in a medium-sized bowl. Whisk everything together until well combined. Add the prepared scallops to the bowl and gently toss to ensure each scallop is evenly coated with the aromatic marinade. Cover the bowl with plastic wrap and refrigerate for exactly 45 minutes to allow the flavors to meld without over-marinating the delicate seafood.
-
When you’re ready to cook, prepare your grill by preheating it to very hot, or place a ridged grill pan over high heat on your stovetop until smoking. Once hot, use tongs to hold an oil-saturated paper towel and carefully oil the grates thoroughly. This step is essential to prevent the scallops from sticking. For easier handling and to prevent the scallops from spinning on a single skewer, thread them onto pairs of skewers, placing two skewers parallel through each scallop.
Make the scallion-sumac sauce
-
While the scallops are marinating or the grill is heating, prepare the smoky scallion-sumac sauce. Place the trimmed scallions and the 2 whole garlic cloves in a grill basket. Grill these aromatics, turning them frequently, until they begin to char in a few spots and become tender, typically 4 to 6 minutes. The charring adds a wonderful smoky depth to the sauce.
-
Carefully transfer the grilled scallions and garlic to a blender. Add the chopped fresh parsley, extra-virgin olive oil, fresh lemon juice, ground sumac, Aleppo pepper, and sea salt. Purée all the ingredients until the sauce is completely smooth and creamy. Taste and adjust seasoning if necessary. Transfer the finished sauce to a small serving bowl, ready to accompany your grilled scallops.
Grill the scallop kabobs
-
Place the scallop kabobs directly over the hottest part of the grill fire. Sear them on one side until they develop beautiful grill marks and release easily from the grates, which should take approximately 3 minutes. Resist the urge to move them before they naturally release, as this indicates a good crust has formed. Turn the kabobs and grill the second side for just 1 or 2 minutes more, until the scallops are cooked through to an internal temperature of 115°F (46°C). It is critical not to overcook scallops, as they can quickly become rubbery. A slightly translucent center is often preferred for optimal tenderness.
-
Once perfectly cooked, transfer the grilled scallops to a warm platter. Sprinkle generously with your chosen chopped fresh herbs, such as cilantro or dill, and fresh chives. Serve immediately with the smoky scallion-sumac sauce on the side for dipping.
Adapted From
Flavors of the Sun
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Nutrition
Serving:
1
portion
Calories:
370
kcal
Carbohydrates:
14
g
Protein:
29
g
Fat:
23
g
Saturated Fat:
3
g
Monounsaturated Fat:
16
g
Trans Fat:
1
g
Cholesterol:
54
mg
Sodium:
2085
mg
Fiber:
2
g
Sugar:
1
g
Nutrition information is automatically calculated, so should only be used as an approximation.
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Expert Tips for Perfect Grilled Scallops
Achieving perfectly grilled scallops is simpler than you might think with a few key techniques. Here are some insights from our recipe testers and additional expert advice to ensure your kabobs are a resounding success:
- Dry Scallops are Key: As emphasized in the instructions, thoroughly patting the scallops dry before marinating is paramount. Moisture on the surface will steam the scallops instead of searing them, preventing that desirable caramelized crust.
- Prevent Sticking with Proper Oiling: Recipe tester Jack V. suggests oiling the grill grates immediately before adding the scallops, rather than right when the grill is preheated. This ensures a fresh coat of oil is present when the delicate scallops hit the hot surface, preventing them from sticking. Use an oil-saturated paper towel held with tongs to apply a thin, even layer.
- Use Double Skewers: Threading scallops onto two parallel skewers is a genius tip that prevents them from rotating when you try to flip them. This allows for even searing on both sides and makes handling much easier.
- High Heat, Fast Cook: Scallops thrive on high heat for a short period. This rapid cooking creates a beautiful sear while keeping the interior tender. Don’t overcrowd the grill, as this can lower the temperature and steam the scallops.
- Watch the Time Closely: Scallops cook incredibly quickly. As Jack V. noted, they can be done in as little as 1 minute on the second side. Monitor them constantly and remove them from the heat as soon as they reach an internal temperature of 115°F (46°C). Overcooked scallops become rubbery and lose their sweet flavor.
- Sauce in Moderation: While the scallion-sumac sauce is incredibly delicious, recipe tester Dan Kraan wisely points out that its strong flavors can sometimes overshadow the delicate scallops. He recommends using the sauce in moderation, perhaps as a small dollop or on the side for dipping, rather than drenching the scallops. He also suggested reducing the total amount of fresh herbs in the sauce to better balance the flavors.
- Resting is Not Required: Unlike meats, scallops do not benefit from resting after cooking. Serve them immediately off the grill to enjoy their optimal texture and warmth.
Recipe Testers’ Reviews
Jack V.
I didn’t grow up eating scallops and all my experiences as an adult had left me indifferent. Let me tell you, it’s impossible to dislike scallops after trying one of these grilled scallop kabobs. What’s nice about this recipe is while there are so many bright flavors, the scallops are never in danger of being upstaged. They end up being sweet and tender with a little bit of grill smoke and we had no trouble finishing them. The marinade flavor ends up being surprisingly subtle, but I think I prefer it that way. Be VERY attentive to the scallop skewers, which when cooked over high heat really take only the time listed in the recipe, possibly even less. Mine were completed with only 1 minute on the second side.
My only change is that I oiled the grill grates between steps 3 and 4, right before the scallops went on, rather than right when the grill was preheated in step 2. Doing it this way, my scallops didn’t stick at all.
To serve, we slid the scallops off the skewers onto a serving platter and garnished there. We served these kabobs with couscous and roasted vegetables.
Dan Kraan
We really did enjoy these grilled sea scallop kabobs! Marinated with two of my favourite ingredients, Aleppo pepper and sumac, they were quite appealing. The scallops came off the grill with perfect doneness and were fabulous on the plate! I will be making them again.
The extras were quite appealing, too. However, they seemed to mask the scallop flavour. So, while delicious and a wonderful dip, the sauce seemed a bit overwhelming, and I feel it should be used in moderation. I would also recommend using a fraction of the amount of herbs called for. For me, that meant about one or two teaspoons of the combined blend.
I made Surf ‘n’ Surf, scallops and deep-fried breaded calamari, serving that with a simple wild and brown rice pilaf. We had a glass of Sauvignon Blanc to accompany.
Conclusion: A Summer Seafood Staple
These grilled scallop kabobs are destined to become a summer staple in your kitchen. Their ease of preparation, combined with the vibrant, smoky flavors of the sumac marinade and scallion sauce, makes for a truly delightful and memorable meal. Whether you’re hosting a backyard barbecue or simply craving a quick, healthy, and flavorful seafood dinner, this recipe delivers on all fronts. Embrace the flavors of the Mediterranean and the magic of the grill, and enjoy these succulent sea scallops with friends and family.