Honey-Glazed Grilled Scallops with Peach Chutney
- Scallops
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 12 large sea scallops
- 2 tablespoons honey
- 1 tablespoon lime juice
- Peach Chutney
- 1/4 cup green onions
- 2 tablespoons lime juice
- 2 large peaches, peeled, pitted and chopped
- 1/2 red bell pepper, seeded, and chopped
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
For the scallops, whisk soy sauce and oil together in a non-reactive dish and stir in ginger to make a marinade.
Add scallops and toss gently to coat, then cover and set aside at room temperature for 15 to 20 minutes.
Meanwhile, soak skewers or rosemary sprigs in water for a few minutes and rub with a bit of olive oil to prevent scallops from sticking.
Thread 2 scallops onto each skewer.
Stir honey and lime juice together.
Grill skewers on a medium hot grill, approximately 2 minutes per side.
Glaze with honey-lime mixture while grilling.
Transfer to a large plate as done.
For the chutney, put green onions, lime juice, peaches, bell peppers, ginger, garlic, and salt and pepper into a medium bowl and toss to combine.
When ready to serve, spoon peach chutney onto plates and top with scallops.
See our Terms of Service.
- Scallops
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 12 large sea scallops
- 2 tablespoons honey
- 1 tablespoon lime juice
- Peach Chutney
- 1/4 cup green onions
- 2 tablespoons lime juice
- 2 large peaches, peeled, pitted and chopped
- 1/2 red bell pepper, seeded, and chopped
- 1 (1-inch) piece fresh ginger, peeled and finely chopped
- 1 clove garlic, finely chopped
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper