Sweet, buttery Grilled Scallops Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.

Baby, It’s Hot Out There

For those hot Summer days, Grilled Scallops & Smoked Citrus Shallot Field Greens is where it’s at. Refreshing orange and lemon with a hint of smoke and minced shallot drizzled lightly over buttery, grilled sea scallops. Served on stick over field greens, fresh pea pods and nasturtiums. So light, but so very elegant and absolutely PERFECT for Summer dinner.

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Grilled Scallops & Smoked Citrus Shallot Field Greens

Sweet, buttery Grilled Scallops and Smoked Citrus Shallot Field Greens with pea pods and nasturtiums is a light, refreshing Summer dish.

Course Appetizer, Dinner

Cuisine Seafood

Keyword 15 minute dinners, Farm to Table, Light Meal

Prep Time 5

Cook Time 6

Equipment

4 wooden skewers

Ingredients

16 large sea scallops patted dry
1 handful fresh sugar peas halved
6 cups mixed field greens
8 nasturtium flowers

Smoked Citrus and Shallot Dressing

1/4 cup shallot minced
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
1 tbsp honey
2 drops liquid smoke
1 tsp whipping cream
2 tbsp light olive oil

Instructions

Place 4 prepared (patted dry) scallops on each wooden skewer. Season with salt and pepper, drizzle with a few spoonfuls of Smoked Citrus and Shallot Dressing. Place skewers on grill and don’t touch until you see the scallop turn opaque half way through. Flip to opposite side and finish cooking until just opaque. Do not over cook. They turn hard and rubbery if over cooked.
In the meantime, place field greens and pea pods in a serving dish. Toss with Smoked Citrus and Shallot Dressing, saving a couple spoonfuls for the scallops.
Remove scallops from grill and place over field greens, drizzle with remaining dressing and garnish with nasturtiums.

Smoked Citrus and Shallot Dressing

Combine shallot, lemon juice, orange juice, honey, liquid smoke and cream. Whisk in olive oil.

Edible Flowers

Yes! You CAN eat those flowers. Nasturtiums are one of a few edible flowers that add a beautiful, farm to table feel to your dish. They are very delicate, have a sweet, but spicy flavor and are possibly the easiest flower to grow in your home garden. I always grab a few packets of seeds early Spring and drop them in the soil next to a trellis or climbing garden art.

Here are a few other edible flowers:

Zucchini Blossoms – Delicate and sweet, perfect for filling with creamy goat cheese and lightly frying
Pansies – Grassy with a hint of mint flavor, goes well in a field greens salad or in shaken cocktails
Violets – Sweet and floral flavored, often seen sugared on desserts, tossed in greens or in cocktails
Roses – Floral with a hint of sweetness, used in jellies, teas and salads
Sage Flowers – Sweet, yet savory, perfect in fresh lemonade
Lavender – Perfumed and sweet, pairs well with cream based desserts and refreshing drinks
Calendula – Earthy, sometimes pungent floral with honey flavor, used to add color and depth to your dish
Nasturtiums – Sweet and spicy like pepper, goes well in my Grilled Scallops & Smoked Citrus Field Greens and rolled in rice paper for fresh rolls

Notes:

Liquid smoke is one of those things where a little goes along way. This recipe calls for 2 drops of liquid smoke and I mean just two drops. We don’t want to over do it on this. It will over power the other flavors, so be gentle.

Grilled Scallops & Smoked Citrus Shallot Field Greens

Baby, It’s Hot Out There