From Fine Cooking Books

This is a take on the more-familiar shrimp remoulade. However, in this case we want the bold grilled flavor to come through, so we use the remoulade sauce as a dipping sauce, much like you would a cocktail sauce. If you prefer, you could toss everything together and serve it over shredded lettuce in the style of a New Orleans lunch.

Grilled Scallops with Remoulade Sauce

From Betty Crocker

Use a foolproof foil packet to cook a trio of simply delicious seafood.

Grilled Herbed Seafood

From Better Homes and Gardens

The homemade tartar sauce for these broiled or grilled scallops is altogether different and so much better than the sauce that comes in a jar. Serve it with any cooked fish or shellfish.

Scallops with Fresh Herb Tartar Sauce

From Better Homes and Gardens

Grill skewers of fresh pineapple, rich avocado and tender scallops for a quick and easy meal that takes your taste buds to the tropics.

Pineapple and Scallop Skewers

From Food & Wine

Michael Psilakis uses a grilled, sliced scallop as the "bread" in his playful version of a finger sandwich, filled with plums, prosciutto, and pea tendrils and topped with Greek yogurt. He says, "It's English high tea meets crazy Greek chef."

Greek Grilled Scallop Sandwiches

From Fitness

The scallops are served over a fennel and orange salad in this flavorful dinner recipe.

Grilled Scallops

From Better Homes and Gardens

In addition to the salty, sweet, sour, and spicy flavors that spark Thai cooking, this dish features one more: basil, with its peppery, clove-like flavor. These delicious scallops let you sample the whole spectrum of Thai tastes.

Thai-Spiced Grilled Scallops

From Food & Wine

To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa (yes, avocado is a fruit). The salsa is what wine geeks call "round in flavor," meaning it's not too tart or tangy, and it would be excellent with an equally "round" oaked California Chardonnay.

Grilled Scallops with Honeydew-Avocado Salsa

From Better Homes and Gardens

Create a tantalizing meal on a stick when you skewer and grill salmon and scallops--two favorites from the sea.

Salmon and Scallop Kabobs

From Diabetic Living

These super easy main dish seafood kabobs make for a fresh low-calorie dinner.

Soy-Lime Scallops with Leeks

From EatingWell

Grilled under a watchful eye to avoid overcooking, these skewers are a snap to prepare. A light lemon-and-herb marinade allows the sweet, succulent flavor of the scallops to shine. Be sure to purchase sea scallops, which are a good size for kebabs.

Herbed Scallop Kebabs

From EatingWell

A refreshing salad of cucumbers and roasted cashews makes a nice contrast to these smoky scallops. You can make the salad and scallop skewers up to 8 hours in advance; cover separately and store in the refrigerator until you're ready to grill.

Chile-Crusted Scallops with Cucumber Salad

From EatingWell

"Yakitori" is a Japanese word that literally means "grilled bird," a reference to chicken bits on skewers in a sticky/salty sauce. The sauce itself is so favored that it has come to be known as "yakitori." Here we make yakitori with scallops, mushrooms and scallions. Don't overcook these scallops; just a few minutes over the heat will do the trick.

Scallops Yakitori

From EatingWell

Here, Chinese fermented black beans are stir-fried with garlic and ginger, flavor-enhanced with Chinese or Japanese rice wine, and blended into a delicate puree that makes a delicious dip to complement all sorts of grilled seafood, including plump sea scallops. Sweet mirin counterbalances the saltiness of the beans.

Grilled Sea Scallops with Cilantro & Black Bean Sauce