Grilled Sea Scallops with Guava Balsamic Glaze


  • 2 pounds dry pack jumbo sea scallops

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons herbed sea salt (available @ Dirk's)

  • 1 medium red onion, sliced in 1/4 inch rounds

  • Guava Balsamic Glaze/BBQ Sauce

  • Guava Balsamic Vinaigrette


  • First make your Guava Glaze and Guava Vinaigrette

  • Coat scallops with olive oil and salt. Leave at room temperature for 30 minutes.

  • Brush onion slices with olive oil.

  • On a hot grill pan, place onions on a grill pan. Cook until browned, about 3 minutes on both sides. keeping rings intact. Remove and set aside.

  • On hot grill, sear scallops about 1 to 2 minutes per side for color. Brush on glaze, cook for an additional 1 to 2 minutes. Remove from grill

  • Plate your arugula or mesclun, drizzle with vinaigrette. Add onion rings, place scallops inside each onion ring. Brush with a little extra glaze, if desired, and serve.

  • Serves 4 hungry people. Enjoy!

Dirk FucikMollusks