Grilled Sea Scallops With Yellow Beets, Cucumbers and Lime Recipe (2024)

Unless they are ginormous, cooking scallops for 8 minutes will result in rubber hockey pucks. I grill for 2 minutes a side tops.

You can use a ridged stove-top grill or a cast iron pan. In either case, make sure to brown the scallops well on the top side.

To achieve a good sear, try omitting the salt and dusting with a little sugar instead. This creates a carmelized effect, but the sugar burns off, so there is no sweetness.

We loved it! Used a stovetop grill surface, scallops spent most of the time on one side for a good char. Prepared the beets in a stovetop water pot - they took 45-50 minutes with a low boil before they make the right textural contribution. Also mixed them in while still warm. Thanks David!

I love the salad, and I agree that it tastes better the second day. The one thing I would say, though, is that the yellow beets we found turned out to not be very sweet, and when I added just the slightest hint of sugar, it brought out the flavor a lot more.

This dish was nice and refreshing, but a bit bland. It could have benefited from a seeded, diced Serrano pepper and some crumbled feta.

Wow, was this delish. I did the lazy version with the pre-cooked steamed red beets in a package which cut down the prep time significantly. Not the color pop but the combination of the veggies and herbs was summer in every bite. Be sure to serve when the scallops come right off the grill so they are still warm.

So delish! Make sure to give a good amount of time for maceration to get a sufficient amount of liquid.

Delicious, spectacular and easy. I followed the recipe with 2 changes:- I chopped a raw fennel and added it to the cucumber and beet seasoned mixture and replaced mint with tarragon.The result was a stunning lunch entrée salad that followed the pesto and tomato tart with served with an arugula and pistachio salad.Our guests enjoyed this early fall lunch as much as we did.

Some jalapeño added to the “relish” really sets it off with a bright spicy note

At the risk of being a downer, we didn't care for it. The flavors overpowered the scallops in our opinion.

Next time try: seared squid with fish sauce, the rest the same

We cooked the scallops on the grill. I foil roasted the beets. I'm not sure how I feel about the dill in the recipe and may leave it off next time. I think the dill with the ginger wasn't the best pairing but the other herbs worked well.

I tripled the ginger and it could have used more. Everyone loved it! Will definitely make again.

There is so much good about this recipe but....... I added a lot more l8me juice and salt and pepper than the recipe called for. The relish was good but the scallops didn’t do much. I would sauté the scallops, as many peopled mentioned, with the oil oil and butter, in other NYT recipes.

I like the recipe, but the beets were overcooked roast them cut in half at 400° with olive oil salt and pepper for 20-25 min. they should be slightly caramelized, but still having shape and texture. then put your hands in plastic bags to quickly slip off the skins and not stain your skin.I used unpeeled English cucumbers because they have more flavor.Take scallops straight from fridge, add salt and pepper 1 tsp good balsamic, leave for more like 30 minutes.2x Ginger. Red onion is great.

I liked the recipe but I expected more... a bit too much lime for my taste

This recipe is so nice and summery the beets are very fruity!Loved all the fresh flavors from the herbs!

I don't have a grill or grill pan, so I used Sam Sifton's recipe for seared scallops and then paired it with the rest of this recipe. Also used a mix of golden beets and candy cane beets and that added extra color to the dish. It's was easy and delicious and really gorgeous on the plate!