Photo of Grilled sea scallops with spicy ginger aioli by WW

Grilled sea scallops with spicy ginger aioli

1 - 2
PersonalPoints™ per serving
Total Time
21 min
15 min
6 min
A super-flavorful, Asian-spiced aioli punches up grilled scallops. Serve them on a bed of shredded veggies or skewer them for easy party food. Mayonnaise serves as a creamy base for the aioli sauce that also contains siracha, oil, ginger, garlic and vinegar. Ginger lends a woodsy, pungent flavor to this spicy sauce. The aioli can be made up to 2 days before serving. When purchasing scallops, look for colors that range from a pale beige to a creamy pink with a fresh, clean smell. Stay away from pure white scallops, as they have likely been sitting in water or chemicals, which drains them of their nutrients.


Reduced calorie mayonnaise

2 Tbsp

Sriracha chili sauce

1½ tsp, or less to taste

Sesame oil

½ tsp

Ginger root

½ tsp, fresh, minced

Minced garlic

¼ tsp

Rice wine vinegar

¼ tsp

Uncooked scallop(s)

1 pound(s), sea variety, rinsed and dried

Cooking spray

4 spray(s)

Kosher salt

¼ tsp


2 Tbsp, fresh, minced

Packaged coleslaw mix (shredded cabbage and carrots)

4 cup(s)


  1. In a small bowl, combine mayonnaise, sriracha, oil, ginger, garlic and vinegar; set aside.
  2. Off heat, coat a gas grill or grill pan with cooking spray; heat over high heat. Coat both sides of scallops with cooking spray; season with salt. Grill scallops until grill marks are evident and scallops are cooked through, about 2 to 3 minutes per side. Serve scallops over slaw mix, topped with sauce and garnished with cilantro. Yields about 3 1/2 ounces scallops, 1 cup slaw mix and about 2 1/4 teaspoons sauce per serving.