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Grilled Scallop Skewers with Chimichurri


Chimichurri is a traditional Argentine condiment filled with the bold flavors of parsley, cilantro, garlic, spicy red pepper, and tangy lime and red wine vinegar. It pairs perfectly with the sweet, salty, and smoky grilled scallops and tender grilled vegetables. Serve these skewers over a bed of steamed rice or grilled baby potatoes and a garden salad for a complete meal.

The ingredients of the skewers can be adjusted if you like. Try using Wild for Salmon white gulf shrimp in addition to the scallops or different vegetables to please your taste. Just make sure the vegetables you choose are relatively tender and able to cook quickly on the grill. Red onion, mushrooms, or artichoke hearts work well.

A gas or charcoal grill works best for this recipe, but the skewers can also be cooked on a cast iron grill pan on the stovetop. The sauce has a touch of heat to it, but if you prefer to cook with mild flavors, only add half of the crushed red pepper flakes.

[[ recipeID=recipe-9l3lonve9, title=Grilled Scallop Skewers with Chimichurri ]]


Author Profile 

Marisa Kerkvliet of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!

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Grilled Scallop Skewers with Chimichurri

Serve these skewers over a bed of steamed rice or grilled baby potatoes and a garden salad for a complete meal. 

Servings: 15 Skewers

Keywords: scallops, grill, grilling , grilled, kabob, skewers

  • Prep Time: 1 hours 0 mins
  • Cook Time: 10 mins
  • Total Time: 1 hours 10 mins




  • 1 ¼ lb Alaskan Weathervane Scallops
  • 2 Red Bell Peppers, cut into 1 inch pieces
  • 2 small Zucchini, cut into 1/2 inch rounds
  • 1 pint Cherry tomatoes
  • 1 Tbsp. Olive Oil
  • 1 ½ tsp. Kosher Salt
  • 1 cup packed cilantro leaves
  • 1 cup packed parsley leaves
  • 1 small Shallot, roughly chopped
  • 1 Lime, juiced
  • 2 tsp. Red wine vinegar
  • 2 cloves Garlic
  • 2 tsp. Fresh oregano leaves
  • ½ tsp. Crushed red pepper flakes
  • ⅓ cup Extra virgin olive oil
  • 1 tsp. Kosher salt


  1. Soak 15 bamboo skewers in a dish of water for at least an hour prior to starting. This ensures the skewers do not burn on the grill. 
  2. In a large bowl combine the bell peppers, zucchini, cherry tomatoes, 1 Tbsp. olive oil, and 1 1/2 tsp. salt and toss to combine. Set the vegetables aside.
  3. Place the scallops on a paper towel lined plate and pat them completely dry.
  4. Alternate skewering the scallops, bell pepper, zucchini, and cherry tomatoes on thesoaked bamboo skewers until all of the ingredients are used up. Aim to use about threescallops per skewer. Skewer the scallops against the grain of the muscle so that the flatside of the scallop will have contact with the grill.
  5. Preheat all grill burners on high. While the grill is heating, prepare the chimichurri. 
  6. In the work bowl of a food processor combine the cilantro, parsley, shallot, lime, red wine vinegar, garlic, oregano, 1tsp. salt, and crushed red pepper flakes and pulse until everything is chopped fine and combined. You may need to stop and scrape down the sides of the bowl a few times.
  7. Add 1/3 cup olive oil and give it another quick pulse until just combined. 
  8. Once the grill is hot, scrape down the grates and add the prepared skewers, pressing down slightly so the scallops make contact with the grill. Grill for 2-3 minutes on the first side, flip once, and cook for another 1-2 minutes or until the scallops are cooked through and the vegetables have developed some color.
  9. Remove the skewers from the grill and transfer them to a serving platter. Top with a few spoonfuls of the chimichurri and serve immediately with the extra sauce on the side.