detail BBQ Scallops 2

Grilled Summer Scallops with BBQ Sauce and Baby Arugula Recipe with Truvía® Calorie-Free Sweetener

These savory scallops are grilled until tender and presented over a bed of baby arugula. A drizzle of citrus chipotle BBQ sauce adds zesty, sugar-free sweetness. This recipe has 15% fewer calories* and 75% less sugar* than the full-sugar version. Makes 4 servings.

Serving size

3 scallops, 3 Tbsp BBQ sauce and 2 oz. baby arugula


280 Calories



  • One dozen large sea scallops (called u-10’s)

  • 3 Tbsp olive oil

  • Zest of one lemon

  • Juice of one lemon

  • Fresh pink peppercorn, in a mill

  • 1 tsp (5mL) ground espresso

  • 212 tsp (12.5mL) Truvía® Calorie-Free Sweetener Spoonable*

  • 8 ounces of baby arugula (or baby spinach)

or 3 packets Truvía® Calorie-Free Sweetener


  • 2 Tbsp (30mL) canola oil

  • 2 shallots

  • 4 cloves garlic, coarsely chopped

  • 1 Tbsp (15mL) mustard seeds, toasted

  • 1 Tbsp (15mL) fennel seeds, toasted

  • 23 cup (160mL) dijon mustard

  • 2 cups (500mL) ketchup

  • 14 cup (60mL) ancho chili powder

  • 2 Tbsp (30mL) paprika

  • 1 large or 2 small oranges, zested and juiced

  • 2 canned chipotle chiles in adobo, chopped

  • 23 cup (160mL) cider vinegar

  • 2 Tbsp (30mL) worcestershire sauce

  • 14 cup Truvía® Calorie-Free Sweetener Spoonable

  • 13 (80mL) to 23 cup (180mL) water (add as needed to desired consistency)

  • Kosher salt to taste


  • 1.

    Rinse the scallops, remove the "beard" from each, and pat dry with paper towel.

  • 2.

    Mix the marinade and coat the scallops well.

  • 3.

    Place on a plate and grill on a medium-high setting for about 2 minutes on each side. The scallops should feel medium-rare to medium and be translucent in the center.

  • 4.

    Dress the greens with a touch of olive oil, pink pepper and sea salt. Place in middle of plate as you would a salad.

  • 5.

    Heat enough BBQ sauce for 4 portions. Spoon the BBQ sauce around the greens and scallops.

  • 6.

    Heat the oil on medium-high heat in a 4-quart, heavy bottom sauce pan.

  • 7.

    Add the seeds, shallot and garlic and cook for about two minutes.

  • 8.

    Add the chipotles and dijon. Cook for another minute, add the remaining ingredients and cook for at least 20 to 30 minutes.

  • 9.

    Let cool and blend well in a blender.

  • 10.

    Store refrigerated.

*This dish has 280 calories and 4 grams of sugar per serving compared to the regular sugar-sweetened version which has 330 calories and 16 grams of sugar.

Nutrition Per Serving

Calories 280
Total Fat 14g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol 45mg
Sodium 510mg
Total Carbohydrate 20g
Dietary Fiber 3g
Sugars 4g
Erythritol 5g
Protein 26g
Vitamin A 100% DV
Vitamin C 60%DV
Calcium 10% DV
Iron 20% DV