Grilled Scallops with Sautéed Tomatoes and Chiles

Grilled Scallops with Sautéed Tomatoes and Chiles

  • PREP TIME: 15 min
  • COOK TIME: 10 min
  • Serves: 4

Grilled Scallops with Sautéed Tomatoes and Chiles

  • PREP TIME: 15 min
  • COOK TIME: 10 min
  • Serves: 4

PAIR WITH

Availability varies by market

Molson Export

or other CRISP & HOPPY beers

Molson Exports unique hints of caramel and slight touch of corn essence matches perfectly to the sweetness in the scallops and the light heat from the chili.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 12 large scallops
  • ¼ cup (65ml) olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 cloves of garlic, thinly sliced
  • 1 red chili, thinly sliced
  • 2 pints cherry tomatoes, halved
  • ¼ cup parsley, chopped
  • ½ lemon, juiced

Directions

  • Preheat grill to high heat.
  • Drizzle some olive oil over both sides of the scallops and season with salt and pepper.
  • Meanwhile, in a sauté pan, heat some olive oil over medium high heat and add the garlic and chilies.
  • Cook until the garlic begins to turn golden brown and then add the cherry tomatoes. Cook for 2-3 minutes until the tomatoes begin to break down and then add the lemon juice and the parsley. Season with salt and pepper.
  • Grill the scallops for 2-3 minutes on each side and serve with the tomatoes.

Molson Export
Availability varies by market
  • STYLE:English Ale
  • ABV:5.0%
  • TASTE:Moderate hop flavour and bitterness is well balanced with malt sweetness.

PAIR WITH

Molson Export

or other CRISP & HOPPY beers

Molson Exports unique hints of caramel and slight touch of corn essence matches perfectly to the sweetness in the scallops and the light heat from the chili.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • 12 large scallops
  • ¼ cup (65ml) olive oil
  • Kosher salt and freshly cracked black pepper
  • 2 cloves of garlic, thinly sliced
  • 1 red chili, thinly sliced
  • 2 pints cherry tomatoes, halved
  • ¼ cup parsley, chopped
  • ½ lemon, juiced

Directions

  • Preheat grill to high heat.
  • Drizzle some olive oil over both sides of the scallops and season with salt and pepper.
  • Meanwhile, in a sauté pan, heat some olive oil over medium high heat and add the garlic and chilies.
  • Cook until the garlic begins to turn golden brown and then add the cherry tomatoes. Cook for 2-3 minutes until the tomatoes begin to break down and then add the lemon juice and the parsley. Season with salt and pepper.
  • Grill the scallops for 2-3 minutes on each side and serve with the tomatoes.