GRILLED LEMON GARLIC SCALLOPS
Grilled Lemon Garlic Scallops is an eloquent dish marinated in the juices of a lemon, hint of garlic, wrapped in olive oil with Italian seasonings all grilled to perfection! So simple to make and ready in minutes!
Provided by Alyssa Rivers
Categories Appetizer Main Course Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- In a medium sized bowl combine olive oil, lemon juice, garlic, and Italian seasoning.
- Salt and pepper the scallops and add to the bowl and toss in marinade to coat. Let marinate in the fridge for about 30 minutes.
- Place the scallops on a grill over medium high heat. Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.
Nutrition Facts : Calories 136 kcal, Carbohydrate 3 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED SCALLOPS
These scallops have a light and refreshing marinade and an extremely fast grill. They are perfect for a special family occasion.
Provided by Jason
Categories Main Course
Time 1h7m
Number Of Ingredients 7
Steps:
- Combine the lemon juice, orange juice, honey, garlic and olive oil into a bowl and stir.
- Pour the marinade into a Ziploc bag and add the scallops.
- Make sure the scallops are fully coated and let it marinate in the refrigerator for about one hour.
- Heat the grill to 375 degrees and use direct heat. Because this dish will grill so quickly, make sure the grill is fully up to temperature before adding any of the skewers.
- Remove the scallops from the marinade and add four to five scallops on a flat metal skewer, leaving a little space in between to make sure there is air flow. Sprinkle a little salt and pepper.
- Brush the grill with a little olive oil so the scallops don't burn and will release easily.
- Lay the skewered scallops on the grill and cook each side for about 2-3 minutes. Don't overcook the scallops. You won't need more than a total of six to seven minutes. Look for the meat to turn an opaque white.
- Remove and serve!
Nutrition Facts : Calories 221 kcal, Carbohydrate 10 g, Protein 14 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 445 mg, Sugar 5 g, ServingSize 1 serving
GRILLED SCALLOPS WITH CITRUS QUINOA
This simple and vibrant grilled scallop recipe gets paired with a citrus quinoa - a perfect spring or summer dinner.
Provided by Giada De Laurentiis
Categories Main Course
Time 30m
Yield 6
Number Of Ingredients 16
Steps:
- Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching
- For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
- For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
- For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
- Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.
Nutrition Facts : ServingSize 6, Calories 498
CITRUS GRILLED JUMBO SCALLOPS
Provided by lynnemarie
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- For Sauce: In small saucepan, combine water, wine, juice, butter, honey with salt and garlic. Place over medium heat; reduce to almost half, stirring frequently. Add cornstarch solution to thicken to taste. Remove from heat; keep warm. Grill scallops over hot coals, brushing frequently with melted butter. Cook to taste. Remove scallops from grill. Divide scallop halves among each plate. Pour citrus sauce over scallops and garnish with parsley.
Nutrition Facts :
SMOKED SCALLOPS WITH CITRUS GARLIC BUTTER SAUCE RECIPE | TRAEGER GRILLS
Scallops are quick and easy to smoke, this citrus and garlic glaze will make this summer meal over the top amazing. Alder is the preferred wood pellet for any meat, so make sure you have it handy for any Traeger recipe.
Provided by Traeger Kitchen
Categories Seafood
Number Of Ingredients 9
Steps:
- When ready to cook, set the Traeger temperature to 165℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available. Set a wire rack over a baking sheet.
- Wash the scallops under cold running water and thoroughly pat dry with paper towels. Remove any translucent tags of muscle tissue from the sides of the scallops.
- Arrange the scallops on the rack and season with salt and pepper.
- Place the baking sheet on the grill grates. Close the lid and smoke for 20 minutes.
- Meanwhile, make the sauce: In a small saucepan, melt the butter over medium-low heat. Add a pinch of salt, the garlic, orange zest and juice, Worcestershire sauce, and parsley. Simmer for 5 minutes to meld the flavors. Remove the pot from the heat and cover to keep warm until ready to use.
- Remove the scallops from the grill. Increase the Traeger temperature to 400℉ and preheat with the lid closed for 10 minutes.
- Return the baking sheet with the scallops to the grill and brush with some of the orange-butter sauce, reserving the rest for serving. Close the lid and roast the scallops, flipping once, until just opaque and tender, 10-15 minutes, depending on the thickness of the scallops. Do not overcook.
- Garnish the scallops with a bit more orange zest and parsley, then serve hot with the warm citrus and garlic butter sauce. Enjoy!
SCALLOPS WITH CITRUS AND QUINOA
Steps:
- Combine the quinoa, 2 cups water and 1/2 teaspoon salt in a saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the water is absorbed, 12 to 14 minutes.
- Meanwhile, grate 1 teaspoon orange zest, then juice all 3 oranges and the tangerines into a bowl. Sprinkle the sugar in a skillet and cook over medium-high heat until dark amber, about 5 minutes. Remove from the heat and whisk in the vinegar, citrus juices and zest, and the coriander. Return to medium heat and boil until thick, about 8 minutes. Remove from the heat and whisk in the butter; keep warm.
- Season the scallops on one side with salt and pepper. Heat the oil in a large cast-iron skillet over medium heat. Add the scallops seasoned-side down and sear until golden, 4 to 5 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes.
- Fluff the quinoa with a fork and divide among plates. Top with the scallops, drizzle with the citrus sauce and sprinkle with the parsley.
CITRUS SCALLOPS I
Steps:
- In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
- Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.
Nutrition Facts : Calories 264 calories, Carbohydrate 28.3 g, Cholesterol 37.5 mg, Fat 8 g, Fiber 5.5 g, Protein 21.5 g, SaturatedFat 1.1 g, Sodium 1059.2 mg, Sugar 18.9 g
SOY CITRUS MARINATED SCALLOPS
Categories Citrus Shellfish Soy Appetizer Marinate Sauté Low Fat Dinner Seafood Scallop Winter Healthy Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
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.
CITRUS SCALLOPS II
This is a scallop recipe I concocted in my mind one night, and literally made up as I was going along. It is simple, wonderful, and very forgiving. I have shared this with a few folks and they love it. Works with rice or fine noodles and pasta.
Provided by COTTER_NH
Categories Seafood Shellfish Scallops
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
- Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 12 g, Cholesterol 83.9 mg, Fat 15.4 g, Fiber 0.6 g, Protein 29.3 g, SaturatedFat 4.8 g, Sodium 374.1 mg, Sugar 1 g
GRILLED MISO-CITRUS SCALLOP LOLLIPOPS
These are a fun, different appetiser with an Asian flair. Threading the mushrooms around the scallops perfectly is a touch fiddly, but the rest of the prep work is so easy, this is quite forgivable. The marinade leaves an enjoyable touch of citrusy character, without overwhelming the delicate taste of the scallops. Another gem from Ming Tsai's 'Simply Ming.'
Provided by skat5762
Time 4h16m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- Scrape out the gills from the mushroom caps with a spoon, and set aside.
- Toss the scallops with 2 cups of the Miso-Citrus Marinade in a medium bowl or ziploc bag; marinate in refrigerator 2-3 hours.
- Prepare a grill, heat to hot, and spray grid with nonstick cooking spray.
- Alternatively, heat a grill pan or large sauté pan over high heat.
- Lightly rub portobello with 2 Tablespoons oil and season with salt and pepper.
- If using a pan, add 2 additional tablespoons of oil and swirl to coat.
- Grill or sauté the mushrooms, turning once, until brown, 8-10 minutes.
- Transfer to a medium bowl, cover tightly with plastic wrap, so mushrooms will steam to finish cooking, about 15 minutes.
- Cut mushrooms into ¼ inch slices.
- Remove scallops from marinade and blot to remove excess.
- Encircle each scallop with 1 or 2 mushroom slices, then insert a skewer through the center to make a handle and hold mushroom in place.
- (I used 1 slice of mushroom, and wrapped sideways, so that the length of the mushroom was parallel to the skewer, and secured on both ends.).
- Place 2 scallops on each skewer.
- If using a pan, reheat over high heat, add remaining 2 tablespoons of oil, and swirl to coat.
- Lightly pepper the scallops, and, working in batches, sauté the lollipops, turning once, until scallops are cooked through, about 3 minutes per side.
- If using a grill, grill until scallops are cooked through, turning once, about 2 minutes on each side.
- If serving as an appetiser, arrange lollipops on an oval platter.
- To serve as a starter, divide the greens among 4 plates.
- Top with the lollipops, squeeze the juice from the lemon over the lollipops, and serve.
Nutrition Facts : Calories 958.8, Fat 76.2, SaturatedFat 5.5, Cholesterol 37.5, Sodium 188.1, Carbohydrate 36.4, Fiber 2, Sugar 25.8, Protein 20.8
SEARED SCALLOPS WITH CITRUS HERB SAUCE
Be sure to pat the scallops with a paper towel to remove any excess moisture. This helps create that perfectly browned and flavorful scallop your better half will love. -April Lane, Greeneville, Tennessee
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.
Nutrition Facts : Calories 314 calories, Fat 18g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 691mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein.
CITRUS SCALLOPS
My husband and I like to eat seafood at least once a week. Oranges and lemon juice give scallops a refreshing burst of flavor. -Cheri Hawthorne, North Canton, Ohio
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.
Nutrition Facts : Calories 240 calories, Fat 8g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 482mg sodium, Carbohydrate 23g carbohydrate (14g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
BACON WRAPPED CITRUS SCALLOPS
Make and share this Bacon Wrapped Citrus Scallops recipe from Food.com.
Provided by loof751
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut each bacon slice in half. Cook over medium heat 5-6 minutes.
- Wrap each scallop in a bacon piece.
- In a saucepan over medium-high heat, bring syrup to a boil. Cook, uncovered, about 5 minutes, until reduced to about 2/3 cup.
- Remove from heat. Add butter, orange juice, and orange peel and stir until butter is melted and mixture is combined.
- Coat grill rack with cooking spray. Heat grill to a medium-high heat (350-400 degrees).
- Using 6 skewers, thread 4 wrapped scallops onto each skewer (if using wooden, soak in water for about 30 minutes first). Brush syrup mixture over scallops.
- Grill scallops for 4-6 minutes, turning once or twice, until scallops are opaque and bacon is crisp.
GRILLED SCALLOPS IN THE HALF SHELL WITH CITRUS FRUITS AND WHITE WINE
This great appetizer recipe is courtesy of Curtis Stone and can be found in his new cookbook, "Cooking with Curtis."
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 6
Steps:
- Slice the top and bottom of each fruit with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding fruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Cut each segment into 5 pieces; set aside.
- Preheat a grill pan over medium-high heat. Whisk together citrus juice, wine, and olive oil in a small bowl; and parsley and stir to combine. Spoon citrus mixture over scallops and place on grill; cook 3 to 5 minutes.
- Remove scallops from grill, spoon fruit mixture over each scallop and serve.
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