PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Grilling is quick and easy with this recipe for spiced sea scallops and summer vegetables paired with a crisp Sauvignon Blanc.
It’s no secret that summer is my favorite time of year. In the depths of July when people complain about “the heat, the heat, oh-my-gosh, the heat, stop being so hot..” I resist the complaints because I love everything summer embodies. Including the heat. And grilling. Summer heat and grilling go hand in hand. There is something about smelling and tasting grilled food that sends me to a happy summery place.
We lit up the grill the other night to make these Grilled Sea Scallops and Vegetables. This dinner turned out Uh. Mazing. It was ridiculously easy to make, everything cooked quickly and the flavors were incredible. It was one of those meals where I kept taking bites and finding different pops of flavor. I could not recommend it more highly! 
One of my little secrets for this meal was using Badia Complete Seasoning to spruce up the scallops. This stuff is like gold. Not only is it great on seafood and other types of fish, it goes great with any type of meat or poultry, salads, stews, sauces and even vegetables.
My second little secret was pouring myself a cold glass of Santa Rita 120 Sauvignon Blanc with this meal. This wine is a fresh, fruity wine dominated by tropical and citric fruit such as grapefruit, lime and lemon peel complemented by white peach notes and distinctive variety herbs increasing complexity and lifting fruity sensations, a very interesting aftertaste amid smooth fruit and fresh acidity with a lingering and persistent finish. It paired perfectly with the scallops!
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
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Grilled Scallop and Vegetable Bowl with Barley
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A wholesome and satisfying bowl featuring tender grilled scallops, charred vegetables, and hearty pearl barley, all brought together with a zesty lemon-garlic dressing and creamy avocado.
Ingredients
- 1 cup (237ml) pearled barley (uncooked)
- 12-15 thick asparagus tips (approx. 3 inches/7.6cm each in length and 1/2-inch/1.3cm thick)
- 8 ounces (227g) container whole fresh mushrooms
- 8 ounces (227g) container cherry tomatoes
- 1/2 white onion (cut into thick slices)
- Olive oil (for brushing)
- 1 pound (454g) large sea scallops
- 1/4 cup (59ml) olive oil
- 3 cloves garlic (minced)
- 1 tablespoon (15ml) complete seasoning
- Juice from 1 lemon
- 1 avocado (peeled,pitted and sliced)
Instructions
- Prepare barley according to package directions (should yield approximately 3 cups / 710 ml when cooked).
- Light a grill over medium heat.
- Skewer the asparagus tips, mushrooms, tomatoes, and onion chunks on skewers. Lightly brush with olive oil.
- Place on the grill and cook for 5 minutes on each side, or until lightly browned around the edges.
- Remove vegetables from skewers and place into a medium bowl. Cover to keep warm.
- In a medium bowl, combine sea scallops, olive oil, garlic, 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 the foil in a single layer and pour the remaining liquid over top.
- Sprinkle with extra complete seasoning.
- Cook scallops for 3 minutes on each side, or until cooked through (be careful not to overcook!). Remove from the grill.
- Layer each plate as follows: 3 large spoonfuls of cooked barley, 1/4 of the grilled vegetables, 5-6 grilled scallops, and 2-3 avocado slices.
- Drizzle liquid from the aluminum foil over the tops. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: New American
Frequently Asked Questions
What type of scallops should I use for this recipe?
It’s best to use fresh sea scallops for optimal flavor and texture, as they grill beautifully and absorb the seasoning well.
How do I know when the scallops are cooked perfectly on the grill?
Grill the scallops for about 2-3 minutes per side; they should be opaque and firm to the touch when done.
Can I use different vegetables for grilling with the scallops?
Absolutely! You can substitute with your favorite summer vegetables like zucchini, bell peppers, or corn, but be sure to cut them into similar sizes for even cooking.
