Grilled Scallop "Ceviche"
Grilled Scallop "Ceviche" is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
Prepare grill for direct-heat cooking over high heat.
Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes.
Transfer to a plate and cool slightly.
While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes.
Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use).
Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine.
Marinate, covered and chilled, until cold, at least 1 hour.
Just before serving, stir in cilantro.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.