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Grilled Sea Scallops, Ceviche Style

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 Hr

Cook Time

10 Min

Pellets

Cherry
Yields: 4 Servings

Ingredients

main
  • 1 Pound
  • sea scallops, shucked
  • 2 Whole
  • lime, zested and juiced
  • 2 Tablespoon
  • extra-virgin olive oil
  • 1 Tablespoon
  • 1/8 Cup
  • green onion, thinly sliced
  • 1
  • fresh jalapeño peppers, seeded and finely diced
  • 1/8 Cup
  • cilantro, finely chopped
Units of Measurement:

Steps

  • Step 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

  • Step 2

    When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

    00:15

    450 ˚F / 232 ˚C

  • Step 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!

    00:07

    450 ˚F / 232 ˚C

    Ingredients

    • 1/8 Cup cilantro, finely chopped

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