Grilled Ponzu Marinated Scallop Lollipops Recipes

GRILLED SCALLOPS WITH LEMONY SALSA VERDE

Steps:

• Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .

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.

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.

SEARED SCALLOP SALAD WITH PONZU SAUCE

Steps:

• PONZU SAUCE:.
• Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute.
• Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside.
• THE SALAD:.
• Heat 1 tablespoons of the oil in a medium nonstick skillet over medium-high heat.
• Add corn, and sauté until lightly golden, about 5 minutes, then transfer to a large bowl.
• Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tablespoons of the reserved ponzu sauce.
• Divide salad among four plates.
• Pat scallops dry with paper towels, then rub with remaining 2 tablespoons oil, and season with ground fennel and salt and pepper to taste.
• Heat the same medium nonstick skillet over medium-high heat.
• Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1⁄2 minutes per side.
• Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.

GRILLED MISO-CITRUS SCALLOP LOLLIPOPS

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.

SEARED SCALLOPS IN PONZU SAUCE

Steps:

• 1) Rinse scallops and dry with a paper towel. 2) Heat oil in a medium skillet over medium high heat. 3) Sear scallops until golden brown on each side, about 2-3 minutes a side. Set aside. 4) Add ponzu to the skillet. Scrape the solids from the scallops and reduce sauce until shiny and slightly thickened, about 30 to 60 secounds. 5) Return scallops to skillet, add ginger. Coat the scallops in the mixture. Add chives, remove from heat and serve.

GRILLED SCALLOPS

Steps:

• Mix dressing, mustard, lemon zest, juice and pepper until blended. Reserve half the dressing mixture for later use. Pour remaining dressing mixture over scallops in shallow dish; turn to evenly coat both sides of scallops.
• Refrigerate 30 min. to marinate. After about 15 min., prepare rice as directed on package, stirring in reserved dressing mixture before the final standing time.
• Heat grill to medium heat. Remove scallops from marinade; discard marinade. Thread 3 scallops onto 2 parallel skewers placed about 1/2 inch apart. Repeat with remaining scallops.
• Grill scallops 3 to 4 min. on each side or until opaque and lightly browned on both sides.
• Stir nuts and 2 Tbsp. parsley into rice; spoon rice onto platter. Top with scallops and remaining parsley.