Photo of Grilled Scallops with Corn & Asparagus by WW

Grilled Scallops with Corn & Asparagus

Points® value
Total Time
35 min
18 min
17 min
Here's a great summer meal that can be made indoors on a stovetop grill or outside, under the stars. Jumbo shrimp can be used instead of scallops or try a combination of the two. This recipe can also be made on an outdoor grill. For easier grilling, thread scallops onto metal or wooden skewers (make sure to soak wooden skewers in water for 30 minutes first). As the name implies, sea scallops are harvested from the deep, cold water of the sea. They are larger than bay scallops and are perfect for grilling. Their texture is slightly chewier than bay scallops and they're also a bit sweeter.


Lemon zest

1 tsp

Fresh lemon juice

¼ cup(s)

Olive oil

1 Tbsp, extra virgin

Table salt

1 tsp, divided

Black pepper

¼ tsp, freshly ground, divided

Uncooked scallops

1 pound(s), sea variety (use large ones)


1 cup(s), ripe, diced


¼ cup(s), fresh, chopped

Cooking spray

3 spray(s), divided

Corn on the cob

4 ear(s), medium, husks and silks removed


1 pound(s), tough ends trimmed


  1. Preheat stovetop grill pan over medium-high heat.
  2. Combine lemon zest, lemon juice, oil, 1/2 tsp salt and 1/8 tsp pepper in a medium bowl. Put scallops on a plate and drizzle with 1 Tbsp lemon mixture; turn to coat and let stand at room temperature for 10 minutes. Add tomato and basil to remaining lemon mixture; set aside.
  3. Meanwhile, lightly coat corn and asparagus with cooking spray; sprinkle with remaining 1/2 tsp salt and 1/8 tsp pepper. Grill corn until browned on all sides, turning occasionally, 10-12 minutes. Grill asparagus until lightly charred and tender, turning occasionally, 5-6 minutes. Place corn and asparagus on a serving platter; set aside (they will be served at room temperature).
  4. Coat scallops with cooking spray; place on grill pan. Grill until scallops are just cooked through, turning once, about 5 minutes total; add to platter with corn and asparagus. Spoon tomato mixture over scallops and asparagus; serve.
  5. Serving size: about 4 scallops, 1/4 of asparagus, 1 ear corn and 1/4 c tomato mixture