Grilled Scallops with Lemon Ginger Sauce

Fresh scallops are rather expensive here, and only available during certain months.

Lucky for us the frozen food store has them at a more reasonable price.

Even luckier is the scallops without the coral (which I really don’t care for) are even cheaper so we can indulge often.

If using frozen scallops, thaw completely.

Scallops cook quickly on the barbecue.  You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the ‘center’, but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough

You could substitute shrimp or any firm white fish.

Grilled Scallops with Lemon Ginger Sauce

Total time: 15 minutes


  • 12oz (360gr) sea scallops (large scallops)  
  • 1 tsp soy sauce
  • 1 tsp paprika, hot or sweet
  • 1 tbs olive oil
  • skewers if scallops are small – makes it easier to grill
  • Lemon Ginger Dipping Sauce:
  • 1/2 tbs minced ginger – the equivalent of 3 ‘quarter’ or ‘1 euro’ size slices
  • 1 shallot, minced
  • 2 tsp walnut or sesame oil
  • 1/3 cup (3oz, 90ml) chicken stock
  • 1/3 cup (3oz, 90ml white wine
  • juice from 1/2 lemon, about 2 tbs
  • 1 tsp soy sauce

Grilled Scallops, Lemon Ginger Sauce


  • If using wooden skewers soak in water for a few minutes.
  • Mix oil, soy sauce and paprika.
  • Toss scallops with sauce.
  • Thread onto skewers, if using.
  • Grill over direct heat 3 – 5 minutes per side, until they are opaque.
  • Remove and serve with Lemon Ginger Dipping Sauce – either on the skewers or off.
  • Lemon Ginger Dipping Sauce:
  • Heat oil in small saucepan.  Add shallot, ginger and sauté briefly.
  • Add chicken stock and white wine.  Bring to a boil and boil until reduced by half.
  • Add lemon juice and soy sauce, heat briefly.
  • Remove from heat and allow to cool.

Note:  Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.

Print Recipe

I sometimes look at my recipes and think I really should have more ingredients and more instructions.

Many of my recipes just don’t look complicated enough to be on a food blog.

Well, then I remember the post on toast….

And I recently saw this recipe for ice cubes which is actually one of the better recipes I’ve seen lately.

I digress…..

I get a lot of French spam, probably 30 or 40 emails every day. I periodically go through and unsubscribe to them all but, eventually, they all come back.

Sometimes I may even look at one or two.

Today I got one with 20 zucchini (courgette) recipes.

How could I resist?

The site is a French recipe site, not a blog. What I noticed, as I paged through the recipes, is how compact they were. There was one photo for each recipe, a short list of ingredients and a short paragraph of instructions.

Some of the recipes, like the one for Zucchini Rolls Stuffed with Sausage, looked impressive enough in the photo to require at least 15 instructional photos, a list of ingredients as long as my arm and instructions to match.

Instead, there are 7 ingredients and 7 lines of directions.

I’m going to make it and see if I can maintain the simplicity.

When I do I’ll post both recipes (and the link, of course).

If the French can keep it simple and still have delicious food, so can I.

Last update on July 31, 2015

11 thoughts on “Grilled Scallops with Lemon Ginger Sauce”

  1. I occasionally will post a recipe on my blog. This posts consist of no more than 4 poorly lit bad pictures and a short ingredient list and recipe.

    I can’t decide if I am doing to something very wrong or very right when I see all these foodie blogs with each post having 14 perfect pictures and 1000 word explanations.

    I like the way you do it.

  2. OK the comments on the ice cube recipe are hilarious! your recipe sounds yummy and since I like grilled scallops the lemon ginger addition sounds over the top.

  3. Love scallops so I’ll have to try this one.

    As to the recipes, I’m all for simple, basic, quick and yummy and I really don’t think you need 20 different things and 100 steps to make delicious food. 🙂

  4. Wonky73, I don’t want to take the time for 14 photos – and I know what a cup of suger looks like lol

    Thanks, sullimaybe 😉

    Kate, really – it’s tongue-in-cheek and quite funny

    Gayle, yes, the comments are the best.

    nightsmusic, cooking should be enjoyable and relaxing, not a marathon – in my opinion 😉 And wine helps…

  5. I’ll never convince my husband to get scallops (too expensive in this landlocked city). But that sauce sounds fabulous! I bet it would be brilliant with shrimps.

    Oh! I suddenly remembered the incredible grilled shrimps we got when we used to go to restaurants… they were “breaded” with shredded coconut and chile flakes (zero bread crumbs, as far as I recall). I have no idea how they got the coconut to stick to the shrimps though. They must have dipped the shrimps into an egg batter first. But I don’t think they were deep-friend. They always came on skewers that had been a bit blackened.

    This looks close: (it wasn’t easy to find – there are a number of coconut shrimp recipes on the internet that call for sweetened coconut

    • I’ve tried ‘breading’ shrimp and failed miserably – maybe because I refuse to fry in oil. But there’s always a first – thanks for the link! And yes, the sauce is great with shrimp.

  6. rrrrrr. I hate it when I hit the submit button prematurely.

    Alas, my favourite recipe site disappeared – it was so long ago that I cannot remember what it was called. None of the recipes had any instructions at all. It was just lists of ingredients that went well together (without quantities) with the assumption that anyone reading the list would know what to do to prepare the dish. How’s that for simple?

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