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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.
Prep Time5 mins
Cook Time6 mins
Course: Appetizer, Dinner
Cuisine: Seafood
Keyword: 15 minute dinners, Farm to Table, Light Meal


  • 4 wooden skewers


  • 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


  • 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.