Grilled Scallops with Orange, Basil & Capers

THE WHY BEHIND THIS RECIPE

This recipe was made by a Cooking in Color approved chef, Mariah Holstein, for a dinner party I hosted with Seatopia! Read more about the tips we discussed for preparing fish here, and follow chef Mariah @mariahholistic!

This was the first time I’d ever grilled scallops! I love scallops but they’re so easy to overcook (ever had a rubbery scallop? Not good) that I don’t often make them at home. But these half-shell beauties from Seatopia make it almost foolproof. Raised regeneratively in the pristine waters of Sechura Bay, Peru, using traditional hanging lantern baskets, they’re tender, sweet, and a little briny. Perfect for ceviche, crudo, grilling right in the shell, tossing into pasta, or adding to stews. Read more about these scallops here.

Code is COOKINGINCOLOR1 for 15% off your first Seatopia order. It’s regeneratively farmed but most importantly, it’s the most delicious fish I’ve ever had in my entire life. Read more in this issue of my substack!

Total time: 10-15 minutes

WHAT YOU NEED

INGREDIENTS

• 1-2 bags of Seatopia Peruvian scallops on the half shell, defrosted

• 1 medium-large orange, juiced

• 1 bunch fresh basil, chopped

• 1 tbsp capers, loosely chopped

HOW TO DO IT

1. Turn your grill on high heat.

2. In a small container, mix your orange juice, chopped basil, and capers and set aside.

3. See Seatopia’s website for proper defrosting tips for the scallops. Do one last dry pat with a paper towel, making sure to remove any remaining liquid on the scallop before grilling.

4. Use a large sheet pan to lay out all your dried scallops. Spoon in your mixture to each, just enough to coat the scallop but not overflow the shell.

5. Place your scallops directly on the grill, shell down, and set a timer for 1.5 minutes. If the grill is hot, they should begin to sizzle pretty immediately. Since the scallops are sushi-grade, the goal here is not to “cook” the scallops but to simply heat your orange juice mixture and warm the scallop.

6. Remove with tongs after no longer than 3 minutes.

7. Plate & enjoy!

Swaps, Tips & Tricks

• Make sure the girl is hot, ideally 400-500 degrees F so that you need minimal time on the grill and they don’t overcook.