Chile Marinated Grilled Scallops Recipes

GRILLED SCALLOPS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

GRILLED SCALLOPS WITH CHILI DIPPING SAUCE

Steps:

• To make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
• Bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
• Puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
• The sauce should have the consistency of ketchup; if too thick, add a bit of water; if too thin, simmer a few minutes to reduce it; set aside.
• Wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
• Add enough olive oil to lightly coat; season with salt and pepper.
• Place the scallops on the grill grate 1-2 inches apart; grill over direct high heat 4-6 minutes until just opaque in the center, turn once halfway through grilling time.
• Remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.

QUICK MARINATED GRILLED SCALLOPS

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

GRILLED SKEWERED SEA SCALLOPS

Steps:

• Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
• Thread scallops and tomatoes alternately on 4 skewers.
• Place on platter and drizzle with marinade.
• Cover and refrigerate, basting once with marinade, about 30 minutes.
• Prepare charcoal for grilling or heat broiler.
• Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
• Place lime wedge on each skewer and serve.

SOY CITRUS MARINATED SCALLOPS

Steps:

• Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
• Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
• Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.

CHILE MARINATED GRILLED SCALLOPS

Steps:

• Combine all ingredients, except scallops and lime juice, into a bowl large enough to hold the scallops and combine thoroughly. Add the scallops to the bowl with the marinade and toss well to coat. Allow to marinate at least one hour (out of the fridge) and up to four hours (keep in fridge except for the last hour). Prepare the grill for direct cooking. Just before grilling thread the scallops onto skewers (wooden ones should be soaked), leaving a little space between each scallop. Grill the scallops over a medium-hot fire about 2-3 minutes per side. These may also be done inside on a hot grill plate if an outdoor grill is not available. When done, place the skewers of scallops on a serving platter and sprinkle with the lime juice. Serve immediately.