Lemony Grilled Scallops and Blistered Long Beans
Delicate scallops need only a short marinating period; much longer and, as in ceviche, the acid in the mixture will start to cook the shellfish. Here large scallops are grill-ready after just 15 minutes, but you’ll amp up the flavor post-cook with a healthy glug of olive oil, a serious squeeze of lemon (grilled seafood’s best friend), and a sprinkling of flaky sea salt.
Long beans are worth seeking out—they’re very easy to grill and fun to eat—but if you can’t find them, substitute with regular green beans. Grill them carefully and perpendicular to the grates so they don’t fall through, or thread them on a skewer to flip all at once.
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What you’ll need
Stainless Steel Skewers
$13 $6 At Amazon
Glass Measuring Cup
$26 At Amazon
Platter
$46 At Amazon
Recipe information
Total Time
40 minutes
Yield
3–4 servings
Ingredients
Special Equipment
Preparation
Step 1
Whisk ⅓ cup fresh lemon juice, 1 Tbsp. soy sauce, 2 tsp. honey, 2 tsp. mild chile flakes, ½ tsp. crushed red pepper flakes, ¼ cup extra-virgin olive oil, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a small bowl. Add 12 dry large sea scallops, side muscle removed, patted dry, and turn to coat. Cover and chill 15 minutes (don’t be tempted to marinate scallops longer).
Step 2
Meanwhile, prepare a grill for medium-high heat; clean and oil grate. Place 1 lb. Chinese long beans or green beans, trimmed, on a rimmed baking sheet, drizzle with oil, and turn to coat. Season with kosher salt.
Step 3
Remove scallops from marinade, letting excess drip back into bowl, and thread onto skewers. Place scallops on grate (if possible, arrange skewers with handles hanging off edge of grill to make turning easier). Grill scallops until just cooked through and deep brown marks appear, about 3 minutes per side. Transfer to a large plate.
Step 4
Arrange long beans on grate and grill, turning often with tongs, until blistered and charred in spots, about 4 minutes.
Step 5
Transfer long beans to a platter and arrange skewers on top. Drizzle with oil and squeeze juice from some lemon wedges over. Sprinkle with flaky sea salt. Serve with more lemon wedges.
