Scallops are so easy to cook on a grill. The skewers provide a nice infusion of lemongrass flavor and make a beautiful presentation. Two scallops per person make a wonderful appetizer or four per person along with my arugula salad is perfect for an entrée. I hope you will enjoy this  recipe for your next Date Night dinner.

  • 8 sea scallops
  • 8 lemongrass stalks
  • kosher salt
  • fresh cracked pepper
  • 2 lemons
  • 1 cup water
  • 1 Arugula Salad (recipe below)

Carefully peel the outer leaves of the lemongrass until you are left with a fresh, firm skewer. Cut the tips of each skewer at an angle so they will pierce the scallops easily.

Cut the leaves that you just removed into thin slices. Put the slices, the juice of one lemon and the water in a large zip lock bag. Add the scallops and allow them to soak in the lemongrass brine for 30 minutes.

Remove the scallops from the brine and pat them dry on all sides. Salt and pepper the scallops.

Take two skewers at a time, holding them a half inch apart slide them through the scallop simultaneously.

Turn all but one burner of your grill to high heat. Leave one burner off to create a place for the skewer “handles” to lay without heating them. Lay the skewers diagonally across the grill. Cook for three minutes. If the scallops are not sticking to the grill then they are ready to turn. Cook the reverse side for three minutes or until scallops are done. Squeeze the juice from the remaining lemon over all the scallops and serve.

Arugula Salad

  • 2 loose cups arugula
  • 6 sundried tomatoes, sliced crosswise into thin strips
  • 2 ounces diced or crumbled feta cheese
  • 2 tablespoons honey
  • 4 tablespoons canola oil
  • 4 teaspoons red wine vinegar
  • 1/2 teaspoon dijon mustard
  • kosher salt
  • fresh cracked pepper

In a mixing bowl add honey, oil, vinegar, mustard, salt and pepper. Stir briskly until thoroughly blended. Add arugula, feta and sundried tomatoes. Toss gently until the arugula is coated and serve.

Bruce Cadle AKA The Date Night Chef, and his wife Valerie are the authors of Party For Two – Fun, Fancy, but Easy Romantic Recipes from The Date Night Chef. Available at