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Grilled Scallops and Radicchio with Lime Vinaigrette

Makes 4 servings. Per serving: 129 calories, 4 g total fat, ( 16 g protein, 1 g dietary fiber, 626 mg sodium.

Ingredients

  • 1 large lime
  • 1 tsp. kosher salt divided
  • Freshly ground black pepper
  • 1 Tbsp. extra virgin olive oil
  • 1 large head radicchio about 3/4 lb.
  • Olive oil cooking spray
  • 12 dry sea scallops about 3/4 pound
  • 8 6-8-inch bamboo skewers

Instructions

  1. Grate zest from lime into small bowl and set aside. Squeeze juice from lime into another bowl, about 2 tablespoons. Whisk in 1/2 teaspoon of the salt until dissolved. Add 3-4 grinds pepper. Whisk in oil. Set Lime Vinaigrette aside.
  2. Prepare outdoor grill for direct cooking over medium-high heat. Or, set a grill pan over high heat until water flicked on it bounces. Reduce heat to medium-high.
  3. Halve radicchio vertically. Cut each half into 6 wedges, keeping a triangle of white core at the base of each wedge. Spray wedges on both sides with cooking spray, and sprinkle with remaining salt. Using tongs, arrange wedges directly on grill rack or pan until wedges are browned on bottom, with darker areas, 2 minutes. Turn, keeping wedges as much together as possible, and grill until partially collapsed and limp, 1-2 minutes. Divide radicchio among 4 dinner plates.
  4. Line up 3 scallops on work surface. Thread two skewers through sides of scallops, spacing skewers 1/2-inch apart. Repeat with remaining scallops. Coat scallops with cooking spray. Set scallops directly on grill rack and cook, turning once, just until opaque in center when checked with knife, 5 minutes in all. Immediately place scallops on plates along with radicchio, remove skewers and spoon lime vinaigrette over scallops and radicchio. Garnish radicchio with lime zest and serve.