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Grilled scallops puttanesca


This is a light and delicious meal or appetizer. Combine it with some garlic bread to make this a little bit more filling.  


  • 12 sea scallops
  • 1 tbsp (15 mL) lemon juice
  • 1 tsp (5 mL) chopped fresh thyme
  • 1 clove garlic, rasped
  • 2 red peppers, quartered
  • 2 tsp (10 mL) extra virgin olive oil
  • 1 cup (250 mL) halved grape tomatoes
  • 2 tsp (10 mL) capers, chopped
  • 1 clove garlic, minced
  • 1/4 tsp (1 mL) hot pepper flakes
  • 1 tbsp (15 mL) red wine vinegar


1. In a bowl, coat scallops with lemon juice, thyme and garlic; set aside.
2. Spray peppers with cooking spray and grill over medium high heat for about 8 minutes, turning occasionally until tender and golden. Remove to cutting board and chop; set aside.
3. In a skillet, heat oil over medium high heat and sauté tomatoes, capers, garlic and hot pepper flakes for 2 minutes. Stir in chopped peppers and vinegar. Stir to combine; remove from heat.
4. Spray scallops with cooking spray and place on grill over medium high heat and grill, turning once for about 4 minutes or until grill marked and opaque. Serve on tomato and pepper mixture.

Nutritional info per serving (1 of 4)
Calories ​​120
Protein ​​14 g
Sodium ​​200 mg
Potassium ​​540 mg
Total fat ​​3.5 g
Saturated fat 3.5 g
Cholesterol 3.5 g
Carbohydrates 6 g
Fiber ​​1 g
Sugars ​​4 g
Added sugars 0 g

For more recipes, check out the Heart and Stroke Foundation of Canada website.