Vermont Castings

Grilled Scallops with Grilled Zucchini and Eggplant

A delightful way to prepare fresh vegetables with seafood.

Prep Time
0 to 15 minutes
Requires attention
Cook Time
Grilled Scallops with Grilled Zucchini and Eggplant



    1. Cut off the ends of the zucchini and eggplant. Cut into slices lengthwise about ¼ - ½" thick - enough for two slices per plate. In a non-reactive pan, pour in some olive oil. Season with salt and pepper. Sprinkle with about 1½ Tablespoons of basil. Place the slices of the zucchini and eggplant in the oil. Turn over and sprinkle with another Tablespoon of basil. Place the washed scallops in the olive oil. Let the scallops and vegetables marinate for about 30 minutes.
    2. Heat a grill to about 400°F. Lay the vegetables and the scallops on a vegetable grilling pan. Grill until the vegetables are golden brown, about 4 minutes per side. Grill the scallops until they are golden brown. Remove from grill.
    3. Place the romaine leaf on a plate. Place 4 slices on tomato on the lettuce. Salt and pepper. Sprinkle with chopped basil. Lay 3 slices of cucumber on the salad. Arrange the vegetables on the platter surrounding the scallops. Place 1 Tablespoon of Roasted Sweet Red Pepper Mayonnaise in the center of the scallops. Serve with a good chardonnay wine.


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