Photo of Grilled scallops with nectarine-cucumber salad by WW

Grilled scallops with nectarine-cucumber salad

Total Time
19 min
10 min
9 min
Add the fresh taste of the farmer's market to your dinner table tonight with this scrumptious one-dish meal that can be put together in less than 20 minutes. Combine juicy nectarines with crunchy cucumber and a few chopped scallions for extra bite to create a flavorful and colorful salad that pairs perfectly with grilled scallions. We added some zest with fresh lemon. The taste of the Mediterranean shines through in the mix of spices used to make the rub for the scallions. You can double the recipe for the rub and use it on other types of fish.



2 medium, pitted and diced

Kirby cucumber(s)

2 average, thinly sliced

Uncooked scallion(s)

1 medium, thinly sliced

Fresh lemon juice

1 Tbsp

Fresh thyme

1½ tsp

Table salt

¾ tsp

Black pepper

2 pinch(es)

Canola oil

2 tsp

Lemon zest

1 tsp, grated

Unpacked brown sugar

1 tsp

Dried ground coriander

½ tsp

Ground allspice

1 pinch(es)

Uncooked scallop(s)

1 pound(s)

Olive oil cooking spray

2 spray(s)


  1. To make salad, combine nectarines, cucumbers, scallion, lemon juice, ½ teaspoon thyme, ¼ teaspoon salt, and pinch pepper in large bowl.
  2. To make scallops, combine oil, lemon zest, brown sugar, remaining 1 teaspoon thyme, remaining ½ teaspoon salt, remaining pinch pepper, coriander, and allspice in medium bowl. Add scallops and toss to coat.
  3. Spray ridged grill pan with olive-oil nonstick spray and set over medium-high heat. Place scallops in pan and cook 2 minutes. Lightly spray scallops with olive-oil nonstick spray and turn. Cook until browned and just opaque in center, about 2 minutes longer. Serve scallops with salad.
  4. Serving size: about 4 scallops and ¾ cup salad