2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

Return to Recipes

At Dirk's
we carriy many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....













Grilled Sea Scallops with Mediterranean Grilled Vegetables and Greek Vinaigrette
 
  • Be sure to use dry pack sea scallops for the best results.
  • You can use almost any vegetables you choose, just be sure that they are all cut to about the same size for even cooking.
  • We recommend that you grill vegetables in either a foil packet or in a perforated grill pan. Cooking them directly on the grill tends to get them a little too charred and overdone. Use indirect heat.

Ingredients
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1/4 cup extra virgin olive oil
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 3 to 4 pounds of vegetables of your choice, sliced into uniform pieces.

----------------------------------------------------------------------------------------

  • 3 pounds fresh dry pack sea scallops
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon herbed sea salt(available at Dirk's)

----------------------------------------------------------------------------------------

  • 2/3 cup extra virgin olive oil
  • 1/3 cup fresh lemon juice
  • 2 tablespoons oregano, finely chopped
  • 1 tablespoon thyme, finely chopped
  • 1 tablespoon fresh garlic, finely chopped
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1/2 pound feta cheese, crumbled

Directions
  • Mix first 5 ingredients and toss with the vegetables. Coat well and set aside
  • Coat the scallops with olive oil, dust with salt and set aside at room temperature.
  • For the dressing, add all ingredients except for feta cheese and shake well.
  • We use a perforated stainless steel pan with a lid for the vegetables. Fill pan loosely with vegetables and cook on the grill indirectly, until tender, turning occasionally.
  • When vegetables are almost ready, cook scallops about 2 1/2 minutes per side over hot fire.
  • Place finished vegetables on serving platter and scatter with cheese. Top with scallops and finish with dressing.
  • Serves 6 to 8 people. Enjoy!
Dirk's Fish and Gourmet Shop © 2004