Grilled scallops puttanesca

The hint of hot pepper flakes comes through to make this dish truly a Southern Italian supper
Grilled scallops with roasted tomatoes on wooden plank
4 servings / 25 min 

Prep 10 min / Cook 15 min 

  • 12 sea scallops
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 clove garlic, rasped
  • 2 red peppers, quartered
  • 2 tsp (10 mL) extra virgin olive oil
  • 1 cup (250 mL) halved grape tomatoes
  • 2 tsp (10 mL) capers, chopped
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 tbsp (15 mL) red wine vinegar
  1. In a bowl, coat scallops with lemon juice, thyme and garlic; set aside.
  2. Spray peppers with cooking spray and grill over medium high heat for about 8 minutes, turning occasionally until tender and golden. Remove to cutting board and chop; set aside.
  3. In a skillet, heat oil over medium high heat and saute tomatoes, capers, garlic and hot pepper flakes for 2 minutes. Stir in chopped peppers and vinegar. Stir to combine; remove from heat.
  4. Spray scallops with cooking spray and place on grill over medium high heat and grill, turning once for about 4 minutes or until grill marked and opaque. Serve on tomato and pepper mixture.
Nutritional info per serving ( 1 of 4) 
  • Calories 120

  • Protein 14 g 
  • Total fat 3.5 g 
    Saturated fat 0.5 g
    Cholesterol 30 mg 
  • Carbohydrates 6 g 
    Fibre 1 g
    Sugars 4 g
    Added sugars 0 g 
  • Sodium 200 mg 
  • Potassium 540 mg 

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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