Martha Stewart's grilled scallops and orange skewers and Curtis Stone's grilled scallops with fava beans and roasted tomatoes are two good grilled scallops recipes. Stewart's dish requires marinating the scallops for one to three hours before grilling, while Stone's recipe is more relaxed and ready to serve in under 30 minutes.
To make Martha Stewart's grilled scallops and orange skewers for eight, mix 1/4 cup fresh orange juice, 2 tablespoons fresh lime juice, 1/2 cup extra-virgin olive oil, crushed fresh thyme sprigs, and salt and pepper to taste in bowl. Remove the small muscle from the sides of 2 pounds of large sea scallops, add the scallops to the bowl, and then marinate in the refrigerator for one to three hours. Skewer the scallops with 5 small oranges cut into eighths, alternating between the two. Tuck thyme sprigs and bay leaves between each scallop and orange, pour the remaining marinade over them in a grill pan, and then grill for two to three minutes on each side.
Curtis Stone's grilled scallops recipe serves four and calls for 12 ounces of cherry tomatoes, 1 1/4 pounds of shelled fava bean pods and 2 tablespoons of chopped fresh mint leaves. Roast the tomatoes at 400 degrees Fahrenheit with olive oil for 15 minutes, remove them from the oven, and let them cool. Meanwhile, boil the fava beans for one to two minutes, plunge them in an ice water bath to cool, and then peel. Whisk 3 tablespoons of champagne vinegar and 1/4 cup olive oil together in a bowl, and add the tomatoes, fava beans and mint, tossing to coat.
Sauté 12 jumbo sea scallops in olive oil, salt and pepper until they are just opaque in the middle and golden brown on both sides. Serve on top of tomato and fava bean salad.