Recipe courtesy of Jack McDavid

Grilled Day Boat Scallops Over Elderberry Wood with Peas and Apples in Grilled Red Pepper Sauce

Save Recipe
  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
Share This Recipe


20 large scallops (2 pounds)

Olive oil, for brushing

Salt and pepper

Peas and Apples in Red Pepper Sauce:

2 large red peppers; roasted on the grill, peeled and seeded

1/4 onion, grilled

2 roasted garlic cloves

2 ounces butter

2 teaspoons Dijon mustard

2 teaspoons honey

1 1/2 teaspoons minced basil

Salt and pepper, to taste

2 pounds sugar snap peas, ends trimmed

2 McIntosh apples, cored and sliced 1/4-inch

1 teaspoon peanut oil

1 yellow pepper, roasted, peeled, seeded and julienned

Black sesame seeds, for garnish


  1. Brush the scallops with oil and season with salt and pepper. Grill over medium heat from elderberry wood for 3 minutes on each side. (Pecan, peach or apple wood may be substituted for elderberry wood)

Peas and Apples in Red Pepper Sauce:

  1. While peppers, onion and garlic are still warm, place them with the butter, mustard, honey and basil in a blender and process until smooth. Season to taste. Toss peas and apples in peanut oil and place on medium grill for about 3 minutes. Remove from grill. Place peas, apples and yellow pepper around a plate. Place scallops over them and pour sauce over the scallops. Garnish the dish with large black se