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Grilled Scallops and Vegetables with Cilantro Sauce

Grilled Scallops and Vegetables with Cilantro Sauce

Grilled Scallops and Vegetables with Cilantro Sauce

Also known as coriander and Chinese parsley, cilantro contributes a burst of lemon-peppery flavor and a good supply of Vitamin C to this dish. Store cilantro, stems down, in a glass of water in the refrigerator with a plastic bag over the leaves to prevent drying. Use only the leaves in cooking and tear them just before using to maximize flavor and nutritional content.


Makes 4 servings


1 teaspoon hot chili oil
1 teaspoon dark sesame oil
1 green onion, chopped
1 tablespoon finely chopped fresh ginger
1 cup fat-free reduced-sodium chicken broth
1 cup chopped fresh cilantro
1 pound raw or thawed frozen sea scallops
2 medium zucchini, cut into 1/2-inch slices
2 medium yellow squash, cut into 1/2-inch slices
1 medium yellow onion, cut into wedges
8 large mushrooms


  1. Spray cold grid with nonstick cooking spray. Preheat grill to medium-high heat. Heat chili oil and sesame oil in small saucepan over medium-low heat. Add green onion; cook about 15 seconds or just until fragrant. Add ginger; cook 1 minute.
  2. Add chicken broth; bring mixture to a boil. Cook until liquid is reduced by half. Cool slightly. Place mixture in blender or food processor with cilantro; blend until smooth. Set aside.
  3. Thread scallops and vegetables onto 4 (12-inch) skewers. (If using wooden skewers, soak in water 25 to 30 minutes before using, to prevent skewers from burning.) Grill about 8 minutes per side or until scallops turn opaque. Serve hot with cilantro sauce. Garnish, if desired.

Nutritional Information

Serving Size: 1 skewer (without garnish)
Sodium 644 mg
Protein 23 g
Fiber 3 g
Carbohydrate 11 g
Cholesterol 36 mg
Saturated Fat <1 g
Total Fat 7 g
Calories from Fat 31 %
Calories 194

Dietary Exchange

Vegetable 2
Meat 3

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