Grilled Scallops and Summer Vegetables
Recipe Type: Main
Serves: 4 servings
Grilling is quick and easy with this recipe for spiced sea scallops and summer vegetables paired with a crisp Sauvignon Blanc.
  • 1cup pearled barley (uncooked)
  • 12-15 thick asparagus tips (approx. 3 inches each in length and ½-inch thick)
  • 8-oz. container whole fresh mushrooms
  • 8-oz. container cherry tomatoes
  • ½ white onion, cut into thick slices
  • Olive oil, for brusing
  • 1 pound large sea scallops
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Badia Complete Seasoning
  • Juice from 1 lemon
  • 1 avocado, peeled, pitted and sliced
  1. Prepare barley according to package directions (should have approx. 3 cups when cooked).
  2. Light a grill over medium heat. Skewer the asparagus tips, mushrooms, tomatoes and onion chunks on bbq skewers. Lightly brush with olive oil. Place on grill and cook 5 minutes on each side, or until lightly browned around edges. Remove veggies from skewers and place into a medium bowl. Cover to keep warm.
  3. In a medium bowl, combine sea scallops, olive oil, garlic, Badia Complete Seasoning and lemon juice. Gently stir until scallops are well coated. Place heavy duty aluminum foil on the grill and fold up the edges. Transfer scallops to foil in a single layer and pour remaining liquid over top. Sprinkle with extra Badia seasoning. Cook scallops for 3 minutes on each side, or until cooked through (be careful not to over-cook!). Remove from grill.
  4. Layer each plate as follows: 3 large spoonfuls cooked barley, ¼ of the grilled veggies, 5-6 grilled scallops and 2-3 avocado slices. Drizzle liquid from aluminum foil over the tops. Serve immediately!
  5.
Recipe by Honest Cooking at