Grilled Scallops and Asparagus Gremolata

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters


  • Flat leaf parsely, finely chopped: 1/4 cup
  • Lemon zest grated: 2
  • Garlic cloves, minced: 2
  • Extra Virgin olive oil: 4 tbsp
  • Salt: 1 tsp
  • Sea Scallops: 1 lb
  • Asparagus, tough stems removed: 1 lb
  • Lemon, cut into 4 wedges: 1


  1. Insert the grill plates and turn the temperature to 400ï‚°F to preheat the grill.
  2. Pulse the parsley, lemon zest, garlic, 2 tablespoons oil, and 1/2 teaspoon salt in a mini food processor until coarsely chopped. Transfer the parsley mixture to a sheet of wax paper. Coat the scallops with the parsley mixture. Toss the asparagus in a large bowl and toss with the remaining 2 tablespoons olive oil and the remaining 1/2 teaspoon salt.
  3. In open grill mode, place the scallops on one side of the grill plate and the asparagus on the other side of the grill, turning, until the scallops are just opaque in the center, and the asparagus are tender-crisp, 2–4 minutes. Serve with the lemon wedges.

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