Scallop Skewers with Yogurt Tahini

Name: Scallop Skewers with Yogurt Tahini
Ingredients: 16 large or 12 jumbo dry-packed sea scallops; 1/2 teaspoon kosher salt; 1/4 teaspoon ground black pepper; 1/2 cup plain Greek yogurt; 1/3 cup tahini; Juice of 1 lemon; 1 teaspoon kosher salt

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Serves: 4

Prep Time: 15 minutes

Cook Time: 5 to 6 minutes

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About Scallop Skewers with Yogurt Tahini

Elevate your next meal with these elegant Scallop Skewers with Yogurt Tahini, a dish that combines simplicity with sophisticated flavors. Juicy, tender scallops are grilled to perfection and paired with a creamy, tangy yogurt tahini sauce, creating a delightful balance of textures and tastes. The delicate flavor of the scallops, enhanced by the rich and nutty tahini, makes this dish a true culinary treat that’s as easy to prepare as it is impressive to serve. Ideal for a light yet satisfying appetizer or main course.

Ingredients for Scallops

16 large or 12 jumbo dry-packed sea scallops

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

Ingredients for Yogurt Tahini Sauce

1/2 cup plain Greek yogurt

1/3 cup tahini

Juice of 1 lemon

1 teaspoon kosher salt

Preparation

01Heat a grill over medium-high heat and lightly oil the grates.

02Remove crescent-shaped tendon from the side of each scallop. Pat scallops dry with a paper towel. Thread scallops on 4 skewers so that the flat side of the scallop is perpendicular to the skewer and season with salt and pepper. Note: if using bamboo skewers, soak in water for 30 minutes prior to using.

03Place scallops on grill and cook 3 to 4 minutes. Turn over and cook 1 to 2 minutes, just until cooked through. Scallops should be slightly opaque in the middle. Transfer to a platter.

04In a bowl, add yogurt, tahini, lemon, and salt and mix well.

05Serve scallops with yogurt tahini sauce.

06CHEF TIP: We recommend that you buy the largest scallops you can find, which will keep the inside from cooking too quickly, making them a better choice for grilling. Scallops tend to cook best when kept dry and cool, so don’t skip step 2 where you pat them dry then keep them in the refrigerator after skewering until you’re ready to grill.