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Scallops with Warm Tomato Sauce

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

These scallops are rubbed with Dizzy Pig's Mediterranean-ish rub and are grilled over direct flame.


  • 1 teaspoon dried oregano
  • extra-virgin olive oil, as needed
  • 2 tomatoes—peeled, seeded and diced
  • 2 tablespoon finely chopped fresh fennel
  • 1 tablespoon chopped parsley
  • 1 tablespoon finely shredded basil, plus baby leaves for garnish
  • Salt and freshly ground pepper, as needed
  • 16 jumbo sea scallops (about 1 pound)
  • Dizzy Pig Mediterranean-ish, as desired


  • 1. In a saucepan, sauté the fennel. Cook until fork tender. Add tomatoes and cook until slightly thickened. Add the parsley and shredded basil; season with salt and pepper.
  • 2. Preheat the EGG to 425º using direct heat and a cast iron grate. Season the scallops with the rub. Grill the scallops on only one side, until browned and just firm, about 3-4 minutes. Let the scallops rest for about 5 minutes. Transfer the scallops to plates and spoon the warm tomato sauce on top. Garnish with basil leaves and serve.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828