Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Grilled Scallop Summer Salad https://www.metro.ca/userfiles/image/recipes/salade-petoncles-grilles-2185.jpg PT20M PT15M PT3H35M
In a bowl, combine all marinade ingredients.Add the scallops to half of the mixture and refrigerate for 3 hrs.Set aside the remaining marinade.Preheat the barbecue to medium.Drain the scallops and place them on a lightly greased sheet of aluminum foil.Barbecue for 15 min.Meanwhile, mix the remaining ingredients and divide into 4 plates.Garnish with scallops and serve immediately with the remaining marinade.
4
5 1 5 5
Grilled Scallop Summer Salad

Grilled Scallop Summer Salad

Rate this recipe
1 Vote
  • Lactose-free
4
servings
0:20
Preparation
0:15
COOKING
3:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • Marinade

  • 2/3 cup (160 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 1/4 cup
    (60 mL)
    soya sauce
  • 3 Tbsp.
    (45 mL)
    honey
  • 2
    garlic clove, chopped
  • 1
    lime juice
  • 1
    lemon juice

  • Salt and pepper to taste
  • 1 lb
    (450 g)
    large fresh scallop
    You might like:

    Flyer Deal  (1)
    AQUA STAR COOKED

    AQUA STAR COOKED

    $19.99 ea. or /lb

    26/30 OR RAW 16/20 SHRIMP 800 g JUMBO IRRESISTIBLES SHRIMP RING 600 g, 19.99 ea. OR U-10 COLOSSAL SCALLOPS 19.99/lb, 4.41/100 g


  • 6 cups
    (1 1/2 L)
    Spinach shredded
    You might like:

    Flyer Deal  (1)
    SPINACH

    SPINACH

    $3.49 ea.

    284 g PRODUCT OF U.S.A.


  • 1/4
    red onion, chopped
    You might like:

    Flyer Deal  (1)
    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1
    mango peeled and diced
  • 1
    avocado sliced
    You might like:

    Flyer Deal  (1)
    BLUEBERRIES

    BLUEBERRIES

    $2.99 ea.

    PINT PRODUCT OF PERU OR MEXICO NO 1 GRADE AVOCADOS 5 PK PRODUCT OF MEXICO LEMONS 2 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 2 Tbsp.
    (30 mL)
    fresh coriander chopped
Imprimer ma sélection

Preparation

In a bowl, combine all marinade ingredients.

Add the scallops to half of the mixture and refrigerate for 3 hrs.

Set aside the remaining marinade.

Preheat the barbecue to medium.

Drain the scallops and place them on a lightly greased sheet of aluminum foil.

Barbecue for 15 min.

Meanwhile, mix the remaining ingredients and divide into 4 plates.

Garnish with scallops and serve immediately with the remaining marinade.

Source : Metro

Legal Notice

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.