Sea Scallops with Tomato Ginger Vinaigrette Recipe

Savor the Flavor: Scallops with Tomato and Ginger Vinaigrette Recipe

If you want to add a touch of elegance to your next meal, grilled sea scallops with a tomato and ginger vinaigrette are the perfect dish. This recipe combines the delicate, buttery flavor of perfectly grilled sea scallops with a bright and zesty tomato and ginger vinaigrette that brings a burst of freshness to each bite. The scallops develop a beautiful sear on the grill, locking in their natural sweetness while creating a slightly crispy exterior.

The tomato ginger vinaigrette, made with ripe tomatoes, fresh ginger, and a blend of tangy and sweet ingredients, adds an unexpected twist to the dish. The ginger brings warmth and a touch of spice, while the tomatoes add a juicy, vibrant acidity that complements the rich scallops.

This dish is quick and easy to prepare and looks stunning on the plate, making it ideal for a special dinner or a fancy yet fuss-free weeknight meal. The versatility of these scallops allows you to serve them alongside a light salad or over a bed of greens, inspiring you to create a restaurant-quality dish that’s sure to impress. Whether new to seafood or a seasoned cook, this recipe is a must-try!

Vinaigrettes

A vinaigrette is a simple sauce that mixes oil and an acidic ingredient like vinegar or lemon juice. The basic formula typically involves three parts oil to one part vinegar, but this ratio can be adjusted based on personal taste preferences. Vinaigrettes are commonly used as salad dressings, marinades, or sauces to enhance the flavor of various dishes. They can be customized with additional ingredients like herbs, spices, mustard, garlic, or sweeteners to complement the specific flavors of a recipe.

In the case of a tomato ginger vinaigrette, fresh tomatoes and ginger are incorporated to create a vibrant and zesty sauce. The tomatoes add sweetness and acidity, while the ginger provides a warm, spicy kick. This combination pairs exceptionally well with dishes like grilled sea scallops, where the vinaigrette adds brightness and complexity to the mild, buttery flavor of the scallops.

See my basic Mustard Vinaigrette recipe.

📖 Recipe

Print Recipe

Sea Scallops with Tomato Ginger Vinaigrette

Prep Time30 minutes mins

Cook Time6 minutes mins

Total Time36 minutes mins

Course: Main Course

Cuisine: American

Keyword: scallops

Servings: 3 - 4 servings

Ingredients

• ¼ cup plain yogurt
• 2 teaspoons sugar
• ½ teaspoon curry powder
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon cayenne
• juice ½ lemon without the pits please
• salt and pepper to taste
• 1 pound sea scallops about 12 big ones
• ¼ cup olive oil
• 1 shallot minced
• 2 tablespoons fresh ginger minced or grated finely
• 12 oz grape tomatoes
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 lemon zested
• 2 tablespoons fresh parsley chopped finely.

Instructions

• Whisk together the yogurt, sugar, curry powder, cinnamon, ginger, paprika, cayenne, lemon juice, and a little salt & pepper in a small bowl.
• Add the scallops, toss with your hands to coat, and let them sit for about 15 minutes.
• While the scallops are marinating, heat a small saucepan over medium heat. Add the olive oil and when hot but not smoking, add the shallots and fresh ginger.

  Sauté until the shallot is translucent, but don't let it burn. Depending on your stove and pan, this should take about 3-4 minutes.
• The recipe calls for preparing the next step in a food processor, but I used a blender only because it was already out on the counter.

  If you use a food processor, start with the lemon zest to ensure it is minced well.

  If using a blender, mince the zest as fine as possible.
• Next, add the tomatoes, vinegar and honey. Pulse the blender or processor to chop up & puree the tomato mixture.

  With the machine running low, slowly pour in the warm shallot-ginger oil you prepared above. You now have a tomato-ginger vinaigrette.
• Transfer this mixture to another bowl and add the parsley. Taste and adjust seasonings for salt and/or pepper.

  Let this stand at room temperature until ready to plate the scallops. It's now time to cook the scallops.
• Grill the scallops for about 2-3 minutes, flip and cook for another 3 -5 minutes on the other side.

  The timing depends on how hot your grill so there is no way to give an exact number of minutes. Just be careful not to overcook them, or they will turn out rubbery.
• When serving, spoon some of the vinaigrette mixture onto plates, top with scallops, and serve with some of your favorite side dishes.

Notes

The recipe calls for grilling the scallops, which I did but you could just as easily sauté them in a little olive oil. Unless you have a gas grill, I can't see making a fire for just 12 scallops. If you do start a charcoal, be sure to grill up some vegetables or something else for tomorrow night's dinner.

 

Some of My Favorite Seafood Recipes