Mojito-Grilled Scallops

Mojito-Grilled Scallops

Quick look

  • prep 30 min    cook 10 min
  • serves 4

These scallops will have your man singing your praises the day after Valentine’s Day.


  • Mojito:
  • 1/4 cup + 1 tablespoon chopped fresh mint
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1/2 cup light rum
  • Juice of 2 limes
  • 4 dashes Angostura bitters
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • Scallops:
  • 1 pound sea scallops
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

    How to make it   40 minutes

  • 1

    For the mojito: Muddle (gently mash together) 1/4 cup of the mint and the sugar in a bowl or cocktail shaker. Stir in the water until the sugar dissolves. Stir in the rum, lime juice, bitters, salt, and pepper. Pour into a ziplock bag.

  • 2

    For the scallops: Drop the scallops into the marinade bag, press out the air, seal, and refrigerate for no longer than 20 minutes. Heat a grill for medium-high heat.

  • 3

    Remove the scallops from the marinade and pour the marinade into a saucepan. Coat the scallops all over with the oil and let stand for 10 minutes.

  • 4

    Boil the marinade over high heat until reduced to about 1/3 cup, 4 to 5 minutes. Remove from the heat and stir in the butter until melted. Keep warm.

  • 5

    Grill the scallops directly on the grill grate until browned and springy to the touch but still a little soft in the center, about 3 minutes per side.

  • 6

    Divide the sauce among the bottoms of 4 small plates. Arrange the scallops over the sauce and scatter on the remaining 1 tablespoon mint.

  • Nutritional Information(per serving)

    • Calories: 282
    • Fat: 7 g
    • Cholesterol: 45 mg
    • Sodium: 767 mg
    • Carbs: 17 g
    • Protein: 19 g
    • Fiber: 1 g

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