Recipes > Grilled Scallops with Salsa Verde
Grilled Scallops with Salsa Verde

Grilled Scallops with Salsa Verde

Courses: Appetizers

  • Prep: 10 mins

  • Cook:

  • Serves: 4

  • Difficulty: Easy

Barbecue season is upon us and this recipe is a great way to start! These scallops come together in 15 minutes and they make an impressive appetizer. You can make single scallop skewers if you’re having a party.

Chef’s Tip: grill a few lemons alongside the scallops, they are the perfect complement to this dish!


  1. Preheat grill on high.
  2. In a small bowl, combine parsley, cilantro, lemon zest and juice, Farm Boy™ Garlic Flowers, Farm Boy™ Caper Berries, Farm Boy™ Organic Chili Peppers, Farm Boy™ Extra Virgin Olive Oil, salt, and pepper to make the salsa verde.
  3. Remove adductor muscle from Farm Boy™ Jumbo Hokkaido Scallops and dry thoroughly.
  4. Thread scallops onto skewers using two skewers for each kebab. This will prevent scallops from turning as you flip them on the grill.
  5. Season scallops on both sides with salt and pepper.
  6. Lightly grease grill using an oiled paper towel and lower heat to medium-high.
  7. Place skewered scallops on grill and allow to grill for 2 minutes. Flip, and cook for another 1-2 minutes. (Internal temperature should be 115°F.)
  8. Remove from grill and serve immediately with salsa verde.


  • 2 Tbsp flat leaf parsley chopped
  • 2 Tbsp cilantro chopped
  • zest and juice of 1 lemon
  • 1 tsp Farm Boy™ Garlic Flowers (190 ml)
  • 2 Tbsp Farm Boy™ Caper Berries (212 ml) finely chopped
  • pinch Farm Boy™ Organic Chili Peppers (23 g)
  • 1/4 cup Farm Boy™ Extra Virgin Olive Oil (1 L) plus more for oiling scallops
  • salt and pepper to taste
  • 1 bag Farm Boy™ Hokkaido Jumbo Uncooked Scallops (340 g) thawed in fridge overnight
  • 8 wooden skewers soaked in water for 30 minutes
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