Memorial Day Weekend BBQ....

Grilled Scallops with Grapefruit & Rosemary over Cousous


  • 8 scallops (I usually plan on 2 per person for appetizers, more if it’s the main course)
  • 1 grapefruit
  • 4 rosemary branches
  • Extra-virgin olive oil
  • 1 clove garlic
  • 1 tsp kosher salt
  • Bacon fat for grilling

For couscous:

  • 8 oz Israeli couscous
  • 1 shallot
  • Olive oil
  • 1-2 lemons
  • 1/4 cup italian parsley, chopped
  • Kosher salt

Prep scallops:  prep the scallops by rinsing under cold water and patting dry.  Remove the side muscle – that little extra part on the side with the tougher texture (exhibit #1) – and discard.  Place scallops in a medium bowl.

Prep skewers:  make the rosemary skewers by removing the leaves from the bottom 3 inches of the branch.  To do this, simply pinch the branch 3″ from the bottom and slide your fingers down the branch, easily stripping off the leaves.  Set leaves aside for the marinade.  Using a cleaver or heavy chef’s knife, cut the bottom of each rosemary branch on the diagonal so it’s sharp enough to skewer the scallops (just whack it really hard keeping your fingers out of the way).

Prep marinade:  For the marinade, finely chop one clove of garlic.  Add 1 tsp kosher salt, 1 tablespoon of rosemary leaves, and 1 tablespoon grapefruit zest, arranging it all in a mound on your cutting board (exhibit #2).  Chop the whole pile of stuff until it is finely minced and integrated like so.

Marinate Scallops:  Drizzle the scallops with olive oil, tossing to coat.  Add the grapefruit-rosemary mixture and stir so all scallops are coated.  Refrigerate for at least 10 minutes up to 30 minutes (any longer and I find the grapefruit flavor gets too strong).

Make couscous:  While the scallops are marinating, make the Israeli couscous.  Finely mince one shallot, then saute it in a little olive oil until golden.  Add couscous, saute a couple minutes longer until couscous is golden, then continue prep according to the box instructions.  Once it’s done, toss it with the juice of 1-2 lemons (to your liking), sea salt & chopped parsley to taste.  Prep the grapefruit segments for serving (here’s how)

Grill scallops: When you’re ready for the scallops, heat the bacon fat in a grill pan over medium-high heat.  Place 2 scallops on each rosemary skewer (exhibit #3).  Once bacon fat is hot, add scallops – they should sizzle immediately, if not, let the grill pan heat longer (a hot pan is the key to perfectly seared, not-overcooked scallops).  Grill for about 2-3 minutes per side, until nicely browned on the outside (exhibit #4) and just cooked through on the inside.

Serve:  Serve scallops on a bed of Israeli couscous topped with grapefruit segments.  So summer-y fresh!