Name: Grilled Scallop Shiitake Skewers: Teriyaki Glaze
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 4
Cuisine: US
Ingredients: 7 ounces shiitake mushrooms, stems removed; 3 tablespoons reduced-sodium soy sauce; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 pound large sea scallops, patted very dry; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 2 cloves garlic, minced; 2 teaspoons Italian seasoning; 8 wooden skewers, soaked in water for at least 30 minutes

These skewers offer a delightful dance of textures and flavors – succulent sea scallops meeting the earthy umami of grilled shiitake mushrooms. A perfect appetizer or light meal, elevated by a bright, herbaceous marinade.

Follow The Directions

01

Step

5 mins

In a medium bowl, whisk together the soy sauce, 3 tablespoons of olive oil, and 1 tablespoon of lemon juice. Add the shiitake mushrooms and toss gently to coat thoroughly. (5 minutes)

02

Step

5 mins

In a separate medium bowl, combine the scallops, 2 tablespoons of olive oil, 1 tablespoon of lemon juice, minced garlic, and Italian seasoning. Stir gently to coat the scallops evenly. (5 minutes)

03

Step

30 mins

Allow both the mushrooms and scallops to marinate for at least 30 minutes in the refrigerator. (30 minutes)

04

Step

10 mins

Preheat your grill to medium-high heat (about 375-450°F or 190-230°C) and lightly oil the grates to prevent sticking. (10 minutes)

05

Step

10 mins

Thread the marinated mushrooms onto skewers, ensuring they are not overly crowded. Thread the scallops onto separate skewers. (10 minutes)

06

Step

8 mins

Place the mushroom skewers on the preheated grill and cook for about 3-4 minutes per side, until they are tender and slightly charred. (8 minutes)

07

Step

6 mins

Grill the scallop skewers for approximately 2-3 minutes per side, until they are opaque and lightly golden brown. Be careful not to overcook the scallops, as they can become rubbery. (6 minutes)

08

Step

Remove the skewers from the grill and serve immediately. Consider serving with a drizzle of balsamic glaze or a sprinkle of fresh parsley for added flavor and visual appeal.

Ensure your scallops are very dry before marinating to achieve a good sear on the grill.
Soaking the wooden skewers prevents them from burning on the grill.
Don't overcrowd the skewers; allow enough space between the mushrooms and scallops for even cooking.
For enhanced flavor, consider adding a pinch of red pepper flakes to the scallop marinade.
Serve immediately to enjoy the scallops and mushrooms at their peak of tenderness and flavor.