There’s a quiet elegance to seafood done right—simple, deliberate, and bursting with natural flavor. Grilled Scallops with Peas and Lamb Bacon capture that spirit beautifully, bringing together delicate sweetness from the sea, smoky depth from the grill, and the earthy richness of spring’s first peas. Chef Johan Magnusson of Big Swede BBQ has crafted a dish that balances refinement with the primal satisfaction of flame and fire, proving that the grill can be as much a tool for art as it is for power.
Each scallop is seared to a golden crust, kissed by the high heat of a Summerset grill until just tender at the center. The addition of lamb bacon introduces a savory contrast—its bold, meaty notes wrap around the scallop’s silk-like texture. Sweet peas, kissed with butter and herbs, lend freshness that cuts through the richness, while a drizzle of lemon adds brightness to the finish. The result is a dish that feels indulgent yet light, familiar yet unexpected.
Cooking seafood on the grill requires precision, and that’s where Summerset’s craftsmanship shines. Whether you’re using the TRL Pro, Sizzler Pro, or Quest Series, each grill is built for control and consistency, allowing you to achieve that perfect sear without overcooking. The result isn’t just flavor; it’s confidence. Every turn, every sizzle, and every aroma from the grates remind you why the best meals are made outdoors.
This recipe is ideal for those moments when you want to impress without pretense. Serve it as an elegant starter or a main course alongside crisp white wine and roasted vegetables for a truly memorable meal.
For more food inspiration, follow Chef Johan Magnusson of Big Swede BBQ across social media and explore his award-winning rubs, sauces, and cookbook at BigSwedeBBQ.com. Each recipe carries the same spirit of craftsmanship, passion, and fire that defines Summerset outdoor living.
Serves 2-3
Grilled Scallops with Peas and Lamb Bacon Ingredients
- 3 Tbs Olive Oil
- 3 oz Lamb Bacon
- 1 Large Onion
- 1 Garlic Clove
- Lemon
- 1 cup Dry wine
- 1 Lb Frozen Peas
- 10 Sea Scallops
- 2 Tsp Chopped Mint
- Salt
Grilled Scallops with Peas and Lamb Bacon Directions
- Cut the bacon into 1/4-inch cubes, and chop the onion. If the Lamb Bacon or Ham is extremely fatty, cut out areas with only fat – you want high marbled meat but not fat chunks for the dish. Heat 2 Tbs oil in a large, deep skillet over medium heat.
- Add the lamb bacon and cook until brown, probably 4-5 minutes. Stir occasionally to prevent burning. Transfer to a dish. Add the onions to the skillet and cook until tender, about 2 minutes. Scrape up all the brown bits from the lamb bacon as well—they have a great flavor. Finally, add the garlic and cook for another 15-30 seconds.
- Add the wine and bring it to a simmer. Notice how high the wine level goes in the skillet, and simmer until reduced by half. Add the peas and lamb bacon and continue to simmer until the peas are heated through. It shouldn’t take more than a couple of minutes. Salt about 1/2 tsp, and taste. Add more if needed. Keep warm over low heat.
- Pat the scallops dry and season them with some salt. You can now either sear the scallops in a sauté pan or grill them. If you sauté them, add 2 Tbs oil to a skillet until very hot. Add scallops to the pan and sear until deeply browned – 1 to 2 minutes per side. If you decide to grill them, carefully put them on a bamboo skewer that has been soaked in water for two hours. Use wide skewers, so the scallops will not spin around when you flip the skewers on the grill. Make sure the grill is hot and the grates are clean. Brush the grill grates with oil. Then grill the scallops for about 2-3 minutes per side. Don’t overcook them – it will make them tough.
- Fold the mint into the warm peas and divide among the plates. Place the scallops on top. Garnish with mint sprigs and zest some lemon directly on top. Serve immediately.
From Brand Ambassador, Johan Magnusson of BigSwedeBBQ.com