This dish contains the following allergens: Shellfish
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Step-by-step instruction without your screen going to sleep
0.45kg
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
1 lb.(15-20 count)
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
Step 1
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Select GRILL, set temperature to MAX, and set time to 25 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 5 minutes).
Step 2
Season scallops with 2 tablespoons canola oil, Cajun seasoning, salt, and pepper.
Step 3
In a large bowl, toss vegetables with remaining canola oil, salt, and pepper.
Step 4
When unit beeps to signal it has preheated, open hood and place half of the vegetables on the grill. Leave the hood open to begin cooking. Cook for 7 to 9 minutes, flipping halfway through. Remove the cooked vegetables from the grill. Repeat with the remaining vegetables.
Step 5
When cooking is complete, place the scallops on the grill. Leave hood open and cook for 7 minutes, flipping halfway through.
Step 6
When cooking is complete, remove scallops from the grill. Serve with vegetables. Garnish with basil and balsamic glaze.
To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Select GRILL, set temperature to MAX, and set time to 25 minutes. Close the hood and press the dial to begin preheating (preheating will take approximately 5 minutes).
0.45kg
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
1 lb.(15-20 count)
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
Step 2 of 6
Season scallops with 2 tablespoons canola oil, Cajun seasoning, salt, and pepper.
0.45kg
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
1 lb.(15-20 count)
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
Step 3 of 6
In a large bowl, toss vegetables with remaining canola oil, salt, and pepper.
0.45kg
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
1 lb.(15-20 count)
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
Step 4 of 6
When unit beeps to signal it has preheated, open hood and place half of the vegetables on the grill. Leave the hood open to begin cooking. Cook for 7 to 9 minutes, flipping halfway through. Remove the cooked vegetables from the grill. Repeat with the remaining vegetables.
0.45kg
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
1 lb.(15-20 count)
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
Step 5 of 6
When cooking is complete, place the scallops on the grill. Leave hood open and cook for 7 minutes, flipping halfway through.
0.45kg
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
1 lb.(15-20 count)
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
Step 6 of 6
When cooking is complete, remove scallops from the grill. Serve with vegetables. Garnish with basil and balsamic glaze.
0.45kg
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
Fresh basil leaves, thinly sliced, as desired
Balsamic glaze (optional)
1 lb.(15-20 count)
fresh sea scallops
4 tablespoons
canola oil, divided
2 tablespoons
Cajun seasoning
Kosher salt, as desired
Ground black pepper, as desired
1
red bell pepper, seeds removed, cut in quarters
1
zucchini, cut in thirds lengthwise
1
yellow squash, cut in thirds lengthwise
1
small eggplant, cut in 1/4-inch slices on a bias
