Grilled scallops with lemon aioli to taste as a family become the luxurious dinner that’s ever come off your grill. When it came to grilling scallops, the word was “skewers”. When it comes to what to serve with grilled scallops, we’ve got just three words for you: homemade lemon aioli. This aioli echoes the garlicky, honey-and-smoked paprika marinade we used before grilling, so it makes for a gorgeous compliment to your grilled scallops.
This is a modified version of a traditional aioli, which is usually made with egg yolks.
- 3 large scallops
- 2 tablespoons extra virgin olive oil, divided
- Zest and juice from 1/2 lemon
- 1 teaspoon capers, drained and finely minced
- 1 tablespoon finely minced flat-leaf parsley
- Lemon Aioli
- 1/4 cup plus 1 teaspoon mayonnaise
- 1 clove garlic, roughly chopped
- Zest from 1 lemon
- Juice from 1/2 lemon
- Salt, to taste
- Freshly ground black pepper
Decorative toothpicks, for serving
Micro greens (arugula), for serving
1. Preheat grill or grill pan to medium-high heat.
2. Remove any rough, crescent-shaped muscle from outside of scallop and discard.
3. In a small bowl, combine 1 tablespoon oil, lemon zest and juice, capers and parsley and set aside.
4. In a food processor, combine mayonnaise, garlic, lemon zest and juice and process until smooth. Season with salt and pepper. Transfer to a serving bowl and refrigerate, uncovered, until ready to serve.
5. In a medium bowl, combine scallops and remaining 1 tablespoon oil and toss to combine. Season with salt and pepper. Place scallops on grill and cook for 3-4 minutes until a good sear has formed. Turn scallops and cook for another 1-2 minutes until cooked through. Set aside to cool slightly.
6. When scallops are cool enough to handle, cut a slit horizontally through center of scallop, taking care not to go through to other side. Add a small dollop of lemon aioli inside of each, close up scallop and top with a another small dollop on top. Continue with remaining scallops. Place scallops on a serving place and skewer each with a toothpick. Drizzle with lemon-caper sauce over tops of scallops and garnish with micro greens around plate.