detail BBQ Scallops 1

Grilled Summer Scallops

Savoury scallops infused with olive oil, espresso powder and the goodness of Truvía® Calorie-Free Sweetener are quickly grilled until tender and moist then presented over a bed of baby arugula. A final drizzle of the citrus chipotle BBQ sauce adds zesty sugar-free sweetness to the entire dish.

Serving size

4 servings; extra BBQ sauce


280 Calories


Grilled Scallops

  • 12 large sea scallops

  • 3 Tbsp (45ml) olive oil

  • Zest of one lemon

  • Juice of one lemon

  • Fresh pink peppercorn, in a mill

  • 1 tsp ground espresso

  • 214 tsp Truvía® Calorie-Free Sweetener

  • 225g of baby arugula (or baby spinach)

BBQ Sauce

  • 2 Tbsp (30ml) sunflower oil

  • 2 shallots

  • 4 cloves garlic, coarsely chopped

  • 1 Tbsp mustard seeds, toasted

  • 1 Tbsp fennel seeds, toasted

  • 180g dijon mustard

  • 545g ketchup

  • 30g ancho chili powder

  • 2 Tbsp paprika

  • 1 large or 2 small oranges, zested and juiced

  • 2 tsp chipotle chilli paste, such as Discovery

  • 160ml cider vinegar

  • 2 Tbsp (30ml) worcestershire sauce

  • 3 Tbsp + 112 tsp (42g) Truvía® Calorie-Free Sweetener

  • 80 to 160ml water (add as needed to desired consistency)

  • Sea salt to taste

Note: This recipe makes a large batch of barbeque sauce. Make a half batch for a single meal, or make the whole batch and try it out on other grilled meals.


  • 1.

    Rinse the scallops, remove the "beard" from each and pat dry with paper towel.

  • 2.

    Mix the marinade and coat the scallops well.

  • 3.

    Place on a plate and grill on a medium-high setting for about 2 minutes on each side. The scallops should feel medium-rare to medium and be translucent in the center.

  • 4.

    Dress the greens with a touch of olive oil, pink pepper and sea salt. Place in middle of plate as you would a salad.

  • 5.

    Heat enough BBQ sauce for 4 portions. Spoon the BBQ sauce around the greens and scallops.

  • 6.

    Heat the oil on medium-high heat in a 4-liter, heavy bottom sauce pan.

  • 7.

    Add the seeds, shallot and garlic and cook for about two minutes.

  • 8.

    Add the chipotles and dijon. Cook for another minute, add the remaining ingredients and cook for at least 20 to 30 minutes.

  • 9.

    Let cool and blend well in a blender.

  • 10.

    Store refrigerated.