Save Recipe Print
Total:
20 min
Prep:
15 min
Cook:
5 min
Yield:
4 servings

Ingredients

Directions

Preheat a cleaned, oiled grill.

In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.

Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.

If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".

Beverage: Veuve Clicquot Blanc de Blanc or DVX

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Marinated Grilled Pork Tenderloin

Recipe courtesy of Charlie Palmer

Venetian Shrimp and Scallops

Recipe courtesy of Rachael Ray

Mustard-Marinated Flank Steak

Recipe courtesy of Ina Garten

Marinated Chicken Breasts

Recipe courtesy of Food Network Kitchen

Butterflied Leg of Lamb Marinated in Yogurt and Mint

Recipe courtesy of Lobel's of New York

Grilled Oysters with Fra Diavolo Sauce

Recipe courtesy of Bobby Flay

Toasted Israeli Couscous Salad with Grilled Summer Vegetables

Recipe courtesy of Bobby Flay

Grilled Ponzu-Marinated Snapper with Wasabi Oil and Soy Marinated Ginger

Recipe courtesy of Ming Tsai

Grilled Miso Marinated Scallops with Hijiki Salad

Recipe courtesy of Ming Tsai

Browse Reviews By Keyword