Photo by Krysten Cooper


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Maple and Lime Marinated Grilled Scallops


  • Serves: 7
  • Course: Lunch


  • 1 lb (450 g) sea scallops
  • 2 tbsp (30 ml) maple syrup
  • 2 tbsp (30 ml) olive oil
  • 1 tsp (5 ml) Dijon mustard
  • ½ teaspoons (2.5 ml) grated lime peel
  • ½ tsp (2.5 ml) sea salt
  • ½ tsp (2.5 ml) sambel olek or hot chili paste
  • juice of 1 lime (zest lime before juicing)
  • 1 lime, cut into wedges


  1. Combine marinade ingredients in large bowl. Rinse scallops and pat dry with paper towels. Cover scallops in marinade. Marinate scallops in fridge overnight or at least 4 hours, stirring occasionally.
  2. Remove scallops from marinade. Skewer the scallops in pairs on doubled wooden skewers that have soaked for at least an hour in water. Scallop skewers should be grilled on high for a few minutes on each side. Squeeze lime over scallops when they are almost finished grilling. Serve hot

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