Grilled Scallops Recipe
white beech mushrooms, leeks, gremolata, lemon white truffle sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood
Vegetables
Gremolata
Sauce
Method
Preparation
- 1
Prepare the Gremolata
Finely chop the fresh parsley and garlic cloves. In a small bowl, combine the chopped parsley, minced garlic, and lemon zest. Mix well and set aside.
- 2
Prepare the Vegetables
Clean the white beech mushrooms by wiping them with a damp cloth. Trim the leeks, slice them in half lengthwise, and rinse thoroughly to remove any dirt. Cut the leeks into ½ inch slices.
Cooking the Scallops
- 3
Grill the Scallops
Preheat the grill to medium-high heat. Pat the scallops dry with paper towels and season both sides with salt and black pepper. Place the scallops on the grill and cook for about 2-3 minutes per side, or until they are opaque and have grill marks. Remove from the grill and let them rest.
Cooking the Vegetables
- 4
Sauté the Leeks and Mushrooms
In a skillet over medium heat, add 1 tablespoon of white truffle oil. Once hot, add the sliced leeks and sauté for about 3-4 minutes until they begin to soften. Add the white beech mushrooms and sauté for an additional 4-5 minutes until both the leeks and mushrooms are tender. Season with a pinch of salt and set aside.
Making the Sauce
- 5
Mix the Lemon White Truffle Sauce
In a small bowl, whisk together the remaining white truffle oil, lemon juice, salt, and black pepper until well combined. Adjust seasoning to taste.
