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Primal Beach Weekend (Pt 2): Grilled Tuna, Scallops and Fruit Skewers

This meal is perhaps the most significant of our Primal Beach Weekend, because it was after this dinner we came up with the idea for this blog! After finishing, we were relaxing a bit on the front porch of the beach house and discussing the great meals we’d had over the previous days. I jokingly said, “hey, we should write a cookbook!” Hayley instantly shot back, “We should start a blog!” as if she had been thinking almost the same thing.

By this point in the trip, I (Bill) had been eating cleanly for 72 straight hours and was beginning to really savor the full benefit of eating paleo for the first time. I felt much more energetic throughout the day, not just in bursts. Hunger seemed to follow a different schedule than I was used to; in the past, I would virtually be hungry all day long – no food could really satisfy me. Eating paleo was different from the get-go, as I felt less the need to constantly be eating. If you put good fuel in, it burns longer. I came home from vacation knowing that I could never go back to my old ways of eating junk, carbs, and endless amounts of sugar.

So onto the meal: Tuna and Scallops on the grill, finished with grilled fruit kabobs. If you missed our last post, it might be a good time to go back and check out Hayley’s (almost) Famous Marinade, as it is used on both the tuna and scallops. This is an easy grilling recipe that takes no time at all to prepare and cook. The grilled fruit kabobs are a sweet finish to the meal, with a drizzle of raw honey that will be sure to leave you wanting more.

Grilled Tuna and Scallops

Ingredients:

  • Sushi-grade tuna steaks (1 inch thick)
  • Fresh Scallops
  • Marinade [Olive oil, garlic, lemon juice, salt, pepper, oregano, basil]
  • Optional: Grilling tray for fish (or grill basket)
  • Recommended: Add vegetable side dish of your choice. On this particular night, we did a victory lap for the grilled veggies featured in our last post.

Process:

  1. Prepare the marinade by mixing the olive oil, *crushed garlic, lemon juice, salt, pepper, oregano and basil in a jar, then mixing with a good shake.
    **Crush the garlic in the marinade for seafood recipes. Seafood should only marinade 10-15 minutes, and will benefit more from the flavors released in the process of crushing the garlic.
  2. Combine the marinade and seafood in ziploc bags, toss a bit to coat, and let stand for 10-15 minutes.
  3. Preheat grill on Medium
  4. After 10-15 minutes, add the Tuna steaks and Scallops to the grill. If you have a fish grill pan, I would recommend using it for the scallops as they tend to stick to the griddle. We used our grill basket for the scallops, and it worked fine.
  5. Cooking time will vary for the steaks and the scallops, but generally you want them to achieve a bit of firmness and to release freely from the griddle. I believe we had a medium-cooked tuna steak in about 8 minutes, and fully cooked scallops in 8-10. Your cooking times may vary. After flipping everything, you can reapply the marinade with a grill brush as Hayley is demonstrating in this photo.



Below, the finished dinner. There is nothing like eating fresh seafood at the beach!

Grilled Fruit Kabobs

Suggested Ingredients:

  • Raw Honey (to drizzle at end)
  • Pineapple
  • Strawberry
  • Kiwi
  • Banana
  • Apples (allow for longer grilling times)

Process:

  1. Pre-heat grill on medium heat
  2. Cut up fruit into similarly-sized chunks (about 2″ across)
  3. String fruit onto skewers
  4. Grill over medium heat
  5. Brush raw honey on fruit before removing skewers from grill (after about 8-10 minutes)

** Best enjoyed hot off the grill, on top of Coconut Ice Cream! <- (You can get this in Giant Eagle's organic freezer cases, as well as at Whole Foods) Hayley got me hooked on this stuff. It's made with coconut milk and sweetened with agave nectar. It's soy free, dairy free and gluten free, and the agave satisfies your sweet craving without fueling it further.

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