Grilled Sea Scallops with Mediterranean Grilled Vegetables and Greek Vinaigrette

* Be sure to use dry pack sea scallops for the best results.
* You can use almost any vegetables you choose, just be sure that they are all cut to about the same size for even cooking.
* We recommend that you grill vegetables in either a foil packet or in a perforated grill pan. Cooking them directly on the grill tends to get them a little too charred and overdone. Use indirect heat.


* 1 tablespoon fresh thyme, finely chopped
* 1 tablespoon fresh oregano, finely chopped
* 1/4 cup extra virgin olive oil
* 2 teaspoons salt
* 1 teaspoon pepper
* 3 to 4 pounds of vegetables of your choice, sliced into uniform pieces.


* 3 pounds fresh dry pack sea scallops
* 1/4 cup extra virgin olive oil
* 1 tablespoon herbed sea salt(available at Dirk's)


* 2/3 cup extra virgin olive oil
* 1/3 cup fresh lemon juice
* 2 tablespoons oregano, finely chopped
* 1 tablespoon thyme, finely chopped
* 1 tablespoon fresh garlic, finely chopped
* 2 teaspoons salt
* 1 teaspoon black pepper
* 1/2 pound feta cheese, crumbled


* Mix first 5 ingredients and toss with the vegetables. Coat well and set aside
* Coat the scallops with olive oil, dust with salt and set aside at room temperature.
* For the dressing, add all ingredients except for feta cheese and shake well.
* We use a perforated stainless steel pan with a lid for the vegetables. Fill pan loosely with vegetables and cook on the grill indirectly, until tender, turning occasionally.
* When vegetables are almost ready, cook scallops about 2 1/2 minutes per side over hot fire.
* Place finished vegetables on serving platter and scatter with cheese. Top with scallops and finish with dressing.
* Serves 6 to 8 people. Enjoy!

All Contents © Lexington Seafood Co. - All Rights Reserved
Phone: (859) 266-8888, Email: