Grilled Scallops and Vegetables with Badia Spices, Paired with Santa Rita Wine

These Grilled Scallops and Veggies are the perfect summer grilling recipe. This is SO EASY to prepare and packed with tons of flavor, color and textures. Made better with Badia Complete Seasoning and Santa Rita 120 Sauvignon Blanc!

This is a sponsored post written by me. As always, all opinions are my own.

It's no secret that summer is my favorite time of year. In the depths of July when people complain about "the heat, the heat, oh-my-gosh, the heat, stop being so hot.." I resist the complaints because I love everything summer embodies. Including the heat. And grilling. Summer heat and grilling go hand in hand. There is something about smelling and tasting grilled food that sends me to a happy summery place. During this time in our lives that is otherwise pretty dang crazy, I need and very much appreciate my happy places.

We lit up the grill the other night to make these Grilled Sea Scallops and Vegetables. This dinner turned out Uh. Mazing. It was ridiculously easy to make, everything cooked quickly and the flavors were incredible. It was one of those meals where I kept taking bites and finding different pops of flavor. I could not recommend it more highly!

One of my little secrets for this meal was using Badia Complete Seasoning to spruce up the scallops. This stuff is like gold. Not only is it great on seafood and other types of fish, it goes great with any type of meat or poultry, salads, stews, sauces and even vegetables.

My second little secret was pouring myself a cold glass of Santa Rita 120 Sauvignon Blanc with this meal. This wine is a fresh, fruity wine dominated by tropical and citric fruit such as grapefruit, lime and lemon peel complemented by white peach notes and distinctive variety herbs increasing complexity and lifting fruity sensations, a very interesting aftertaste amid smooth fruit and fresh acidity with a lingering and persistent finish. It paired perfectly with the scallops!

These are the types of meals I dream about making when everything in sight is frozen. It screams summer and freshness and it is the perfect light meal for a hot summer day. I promise you will not be disappointed by adding it to your summer grilling list!

Enjoy the recipe and thank you so much for being here and reading these words! Happy summer grilling!

Grilled Scallops and Vegetables with Badia Spices

This is the perfect summer grilling recipe. It is EASY and so packed with flavor and texture. Made better with Badia Complete Seasoning and Santa Rita 120 Sauvignon Blanc!

Contributed by Megan Porta from

Published Jun 15, 2016

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Serves: 4

Total time: 45 min



  • 1 cup pearled barley (uncooked)
  • 12-15 thick asparagus tips (approx. 3 inches each in length and 1/2-inch thick)
  • 8-oz. container whole fresh mushrooms
  • 8-oz. container cherry tomatoes
  • 1/2 white onion, cut into thick slices
  • Olive oil, for brusing
  • 1 pound large sea scallops
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon Badia Complete Seasoning
  • Juice from 1 lemon
  • 1 avocado, peeled, pitted and sliced
  1. Prepare barley according to package directions (should have approx. 3 cups when cooked).
  2. Light a grill over medium heat. Skewer the asparagus tips, mushrooms, tomatoes and onion chunks on bbq skewers. Lightly brush with olive oil. Place on grill and cook 5 minutes on each side, or until lightly browned around edges. Remove veggies from skewers and place into a medium bowl. Cover to keep warm.
  3. In a medium bowl, combine sea scallops, olive oil, garlic, Badia Complete Seasoning and lemon juice. Gently stir until scallops are well coated. Place heavy duty aluminum foil on the grill and fold up the edges. Transfer scallops to foil in a single layer and pour remaining liquid over top. Sprinkle with extra Badia seasoning. Cook scallops for 3 minutes on each side, or until cooked through (be careful not to over-cook!). Remove from grill.
  4. Layer each plate as follows: 3 large spoonfuls cooked barley, 1/4 of the grilled veggies, 5-6 grilled scallops and 2-3 avocado slices. Drizzle liquid from aluminum foil over the tops. Serve immediately!