This Scallop recipe is a perfect summer meal that is light, fresh, and full of flavor. The juicy and sweet tomatoes, tender zucchini, and fragrant basil create a delicious bed for the succulent and slightly sweet Hokkaido Japanese scallops.

When grilling the scallops, be sure to use skewers to prevent them from falling through the grates. You can also grill the vegetables alongside the scallops for a complete meal cooked entirely on the grill.

This dish can be enjoyed as a main course or as an appetizer. Serve it with a side salad or crusty bread for a complete meal, or pair it with a light white wine to enhance the flavors of the seafood and vegetables.

Grilled Hokkaido Japanese Scallops with Vegetables

Ingredients:

• 12 Hokkaido Japanese scallops
• 2 medium zucchinis, diced
• 3 medium tomatoes, diced
• 2 tablespoons chopped fresh basil
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat a grill to medium-high heat.
2. In a medium-sized mixing bowl, combine the diced zucchinis, diced tomatoes, chopped basil, olive oil, and balsamic vinegar. Season with salt and freshly ground black pepper to taste, and mix well.
3. Thread the scallops onto skewers and season them with salt and freshly ground black pepper.
4. Grill the scallops for 2-3 minutes per side, or until they are opaque and lightly charred.
5. Place a spoonful of the zucchini and tomato mixture on each plate, and top with one to two grilled scallops.
6. Serve immediately, garnished with additional fresh basil leaves if desired.