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A delicious, delicate dish, perfect for a special occasion.

  • 8 large sea scallops, rinsed well
  • 4 tsp. sugar substitute (or 2 tsp. sugar)
  • 2-3 fresh garlic cloves, minced (or 1/2-3/4 tsp. PENZEYS MINCED GARLIC)
  • 2 green onions, minced
  • 1/4 Cup plus 1 TB. olive oil, divided.
  • 1 TB. lemon juice
  • 1/4-1 tsp. freshly ground PEPPER (Eric uses FOUR PEPPERCORN BLEND), to taste

Wash scallops and pat dry. Brush with 1 TB. olive oil. Combine the sugar or sugar alternative, garlic, green onions, PAPRIKA, cup olive oil, lemon juice and PEPPER. Mix well. Heat your grill or grill pan to high heat. Carefully place the scallops on the grill for 3-5 minutes per side, basting generously and frequently with the prepared sauce. You want the scallops lightly browned on each side. Be careful not to leave them on too long--they should be firm but not overcooked, which can make them rubbery.

Prep. time: 15 minutes
Cooking time: 6-10 minutes
Serves: 2

Nutritional Information:
Servings 2; Serving Size 4 scallops (185g); Calories 350; Calories from fat 230; Total fat 25g; Cholesterol 45mg; Sodium 220mg; Carbohydrate 11g; Dietary Fiber 0g; Sugars 5g; Protein 23g.

Penzeys Minced Garlic .4oz 1/4 cup jar
Hungarian Sweet Kulonleges Paprika 1.0 oz. 1/4 cup jar
Four Peppercorn Blend .9 oz. 1/4 cup jar

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