Tonight, Be Shellfish

Coalition's Chef Eli Wollenzien shares his delicious Grilled Scallops recipe

Chef Eli Wollenzien at Coalition in Excelsior is known for crafting incredibly diverse and inspired menus. Eli graciously shared his mouthwatering Grilled Scallops recipe with us so we can try our hand at creating this delicious dish at home. Stay in tonight and cook up Grilled Scallops with Risotto and a creamy Lemon Beurre Blanc sauce.

Grilled Scallops


  • 8 shrimp wrapped scallops

  • 2 teaspoons olive oil

  • 2 teaspoons salt and pepper

  • 2 cups risotto (see recipe)

  • 6 fluid ounce of lemon beurre blanc sauce (see recipe)

  • 6 ounce shaved asparagus

  • 2 teaspoons olive oil and sprinkle of salt and pepper for preparing asparagus


  1. Wrap thawed shrimp around each scallop and secure with a wood pick.

  2. Season shrimp wrapped scallops with olive oil and salt & pepper.

  3. Prepare risotto and lemon buerre blanc.

  4. Place on grill and cook, turning to create proper grill marks, until fully cooked.

  5. Meanwhile, toss asparagus in olive oil and salt and pepper. Cook on grill until hot, but not wilted.

  6. Place shrimp wrapped scallops, risotto, and asparagus on a plate. Pour lemon beurre blanc over shrimp wrapped scallops.



  • 1/8 cup olive oil 

  • 1 teaspoon garlic minced

  • 1/2 onion chopped

  • 2 cups Arborio rice

  • 5 cups vegetable stock

  • 4 ounces of peas

  • 2 teaspoons parsley minced

  • Salt and pepper as needed


  1. In a large pot, add olive oil, garlic, onion, and Arborio rice.

  2. Over medium heat, sauté rice while stirring with a spatula.

  3. Once onions, garlic, and rice are sizzling, add 2 cups of stock. Simmer and stir frequently until stock is absorbed.

  4. Add 2 more cups of stock. Simmer and stir frequently until stock is absorbed.

  5. Add peas and remaining cup of stock. Simmer and stir until stock is absorbed and rice is fully cooked and creamy.

  6. Add parsley and season with salt and pepper.

Lemon Beurre Blanc


  • 1 cup white wine

  • 1/2 lemon

  • 1 bay leaf

  • 1 shallot roughly chopped

  • 1 teaspoon black peppercorns

  • 2 sprigs of thyme

  • 4 fluid ounces of heavy cream

  • 2 sticks butter (room temp, cut into cubes)

  • Kosher salt to taste


  1. Use a saucepan. Simmer wine with lemon, bay leaf, shallots, peppercorns, and thyme. Simmer until wine is nearly evaporated.

  2. Add cream and reduce by half or until cream is thickened.  

  3. Take off heat and slowly whisk in room temp butter.  

  4. Season with salt and then strain sauce. 

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