Tender and sweet scallops are given the star treatment with this zesty, vibrant marinade bursting with blackberries, citrus and fresh rosemary. Skewer them up, toss on the grill, and say hello to summertime livin’.
I am always amazed that my three kids, growing up in the same household and served the same dinners, have such wildly different food preferences.
My middle child, Dylan- who would rather starve than subject herself to peanut butter, absolutely ADORES scallops.
My youngest, whose favorite food is octopus (🐙 yep!), will only tolerate scallops…
While my oldest (who counts blue cheese and cabbage among her favorite foods), just cannot stand them.
Honestly, I didn’t always appreciate scallops.
Though being among my hubby’s favorite seafoods, over the past 20 plus years, I have grown to love ❤️ them.
When they get that caramelized sear from a hot grill, there’s nothing quite like a sweet, succulent perfectly cooked scallop.
I’ve had this recipe in the hopper for awhile. For Dylan’s 9th birthday, I bought scallops to celebrate, and developed with this incredible blackberry marinade.
Full of robust flavors like lime, rosemary, and the sweet-tart fruit, it’s simple and quick to whisk up, yet worthy of a special occasion meal at the same time.
But just because this dish is worthy of a black dress, it doesn’t mean you should wait for a sparkly night to whip these bad boys up.
Minimal prep and a quick marinade means these are just as amazing as a weekday meal in a pair of comfy jeans as they are all dressed to the nines for that special celebration.
Are there zesty additions?
- For a little heat, try adding some chopped spicy peppers to the marinade
- You could garnish with a little chopped cilantro if you like
- I love these with a quick and easy coconut rice. See below in recipe notes for a how-to.
- If scallops aren’t your thing, you could do shrimp instead.
- Don’t have a grill? No problem. Skip the skewers and sear these in a hot pan with olive oil.
Blackberry Marinated Grilled Scallops
- 12 scallops
- 8 blackberries
- 2 garlic cloves crushed or grated finely
- 1 lime juice and zest
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon kosher salt
- 1 teaspoon honey
- Freshly cracked black pepper
- Olive oil
- Wood or metal skewers
- In a bowl, crush the blackberries using a fork or potato masher. Zest the lime and add that to the bowl, then squeeze the juice from the lime in the bowl. Add the garlic, chopped rosemary, salt, and some black pepper. Add the scallops and toss to coat. Marinate for 20 minutes and up to 2 hours.
- Skewer the scallops, three to a skewer. Rub a little olive oil on the scallops so they don’t stick on the grill, then grill, turning once, about 2 minutes a side. Remove and serve.
Tips & Tricks
- Coconut rice is a great accompaniment. Place 1 cup basmati rice, ½ cup coconut milk, and 1 cup water in a saucepan with 1 teaspoon kosher salt. Bring to a simmer, cover, and cook 15 minutes. Turn the heat off and let sit for another ten minutes before fluffing with a fork and serving.
- Last time I made these, I put the leftover marinade in a small saucepan and cooked it down a bit, serving it with the scallops when they came off the grill. Not necessary, but it was enjoyable as it seeped into the coconut rice I had made.
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