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Grilled Sea Scallops, Ceviche Style
By Traeger Kitchen
On hot summer nights give these plump scallops a quick soak in a ceviche-style marinade, skewer, and serve hot off the grill. They're naturally sweet and are perfect for Traegering.
Prep Time
1 Hours
Cook Time
10 Minutes
Pellets
Cherry
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 Pound | sea scallops, shucked |
| 2 Whole | lime, zested and juiced |
| 2 Tablespoon | extra-virgin olive oil |
| 1 Tablespoon | Traeger Beef Rub |
| 1/8 Cup | green onion, thinly sliced |
| 1 | fresh jalapeño peppers, seeded and finely diced |
| 1/8 Cup | cilantro, finely chopped |
Steps
1
In a large mixing bowl, combine all the ingredients, except the cilantro, and refrigerate for one hour.
Ingredients
1 Pound sea scallops, shucked
2 Whole lime, zested and juiced
2 Tablespoon extra-virgin olive oil
1 Tablespoon Traeger Beef Rub
1/8 Cup green onion, thinly sliced
1 fresh jalapeño peppers, seeded and finely diced
2
When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
3
After the scallops have marinated for an hour, arrange them on the skewers (6-8 to a skewer). Grill the sea scallops for 3-5 minutes, then turn them over and grill on the other side for another 2 minutes. Remove skewers from the grill and sprinkle with cilantro. Serve and Enjoy!
450 ˚F / 232 ˚C
Ingredients
1/8 Cup cilantro, finely chopped
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