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.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
GRILLED SCALLOPS WITH TOMATO-ONION RELISH
Categories Onion Tomato Cocktail Party Scallop Summer Grill/Barbecue Gourmet
Yield Makes 4 main-course or 24 hors d'oeuvres servings
Number Of Ingredients 8
Steps:
- Prepare grill for cooking.
- Make relish:
- Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook scallops while relish is standing:
- Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
- Serve scallops with relish.
GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES
The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they're fully opaque.
Provided by Mark Bittman
Categories dinner, easy, quick, seafood, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
- Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
- Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
- Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 584 milligrams, Sugar 11 grams, TransFat 0 grams
QUICK MARINATED GRILLED SCALLOPS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
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 SCALLOPS; PINEAPPLE,MANGO,PAPAYA RELISH"
Steps:
- In a 4qt. mixing bowl combine the first 7 ingredients together until they are well blended.Add the scallops,cover and marinate at room temperature for 30-60 minutes.Drain the marinade and save for basting the scallops.With two metal skewers,thread the scallops,one skewer on each side of the scallop(makes it easy to turn the scallops over)do this until you have finished with all of the scallops. Preheat the grill on high for 10 minutes,when ready to grill the scallops,turn down the heat to medium-high.Grill the scallops for about 7 minutes or until the scallops are opaque.Turning once and baste with marinade. In a 2qt. mixing bowl combine all of the relish ingredients together and serve with the scallops(relish can be made 1 day ahead of time). Serve scallops with the relish(divided equality among 4 people).
GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS
Steps:
- For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
- For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.
GRILLED SCALLOPS WITH BLISTERED-YELLOW-PEPPER RELISH
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistering, about 10 minutes. (Or char under the broiler.) Transfer to a bowl, cover with a plate, and let cool completely. Scrape off skins with a paring knife or paper towel.
- Remove stems, ribs, and seeds, then finely dice peppers and transfer to another bowl. Add almonds, garlic, paprika, vinegar, and oil; season with salt. Relish can be refrigerated in an airtight container up to 5 days.
- Cook couscous in boiling salted water according to package instructions. Drain; drizzle with oil. Transfer to a platter.
- Heat grill to medium. Thread scallops on metal skewers; drizzle with oil and season with salt and pepper. Grill, turning, until scallops are lightly charred and just cooked through, about 2 minutes a side. Transfer skewers to couscous. Drizzle with some relish; sprinkle with scallions and cilantro. Serve, with more relish alongside.
SEARED SCALLOPS WITH PINEAPPLE
Make and share this Seared Scallops With Pineapple recipe from Food.com.
Provided by Chef Hawgwild
Categories Low Cholesterol
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Season scallops with salt, pepper and chili flakes.
- In a hot pan (I prefer cast iron) add oil. When the oil starts to smoke add scallops and watch closely to make sure its not too hot.
- Sear the scallops until golden brown on both sides, but only flip once.
- Remove and set aside on a plate.
- Next add the chopped garlic and cook for just a minute or two, then add the wine.
- The garlic and wine should start to simmer, continue this until its reduced.
- Then add the pineapple and stir around to coat.
- Pour it all over the scallops and garnish. Serve immediately.
- For the wine I prefer to use Alice White Lexia, its smooth and has more of a fruity flavor.
Nutrition Facts : Calories 242.8, Fat 5.5, SaturatedFat 0.8, Cholesterol 36.4, Sodium 614, Carbohydrate 15.4, Fiber 1.1, Sugar 6.3, Protein 18.9
GRILLED SCALLOPS WITH TOMATO-ONION RELISH
From a magazine. Wish you could see the photo. Very pretty presentation. Serves 4 as a main course or makes 24 hors d'oeuvres. Grilled scallops' carmelized crust brings out their sweetness.
Provided by Oolala
Categories Onions
Time 45m
Yield 24 hors d'oeuves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Soak onion in 1 cup of water with 1/2 teaspoons salt for 15 minutes and then drain.
- Stir together the onion, tomato, vinegar, sugar and remaining 1/4 teaspoons salt and let stand for 20 minutes.
- Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook the scallops while the relish is standing by patting them dry with paper towels and adding salt and pepper to season.
- Grill in 2 batched on lightly oiled grill rack, turning once, until just cooked through, 4-5 minutes.
- Serve scallops with relish.
Nutrition Facts : Calories 100, Fat 0.8, SaturatedFat 0.1, Cholesterol 29.7, Sodium 584, Carbohydrate 7, Fiber 0.8, Sugar 3.1, Protein 15.7
More about "grilled scallops pineapplemangopapaya relish recipes"
GRILLED SCALLOPS AND PINEAPPLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 4Total Time 45 mins
GRILLED LEMON GARLIC SCALLOPS | THE RECIPE CRITIC
From therecipecritic.com
GRILLED SCALLOPS RECIPE - THE SEASONED MOM
From theseasonedmom.com
BEST GRILLED SCALLOPS RECIPE - HOW TO GRILL SCALLOPS
From delish.com
SCALLOPS WITH GRILLED CORN AND AVOCADO RELISH RECIPE …
From heb.com
GRILLED SCALLOPS WITH PINEAPPLE SALSA - RACHAEL RAY IN …
From rachaelraymag.com
10 BEST GRILLED SEA SCALLOPS RECIPES | YUMMLY
From yummly.com
GRILLED SCALLOPS WITH TOMATO-ONION RELISH - GLUTEN FREE RECIPES
From fooddiez.com
GRILLED SCALLOPS | HOW TO GRILL SCALLOPS — THE MOM 100
From themom100.com
GRILLED SCALLOPS WITH CASHEW CUCUMBER RELISH RECIPE - WEBETUTORIAL
From webetutorial.com
GRILLED SCALLOPS AND AVOCADO WITH CORN RELISH - BIGOVEN.COM
From bigoven.com
GRILLED SCALLOPS RECIPE: HOW TO MAKE LEMON GARLIC SCALLOPS
From masterclass.com
GRILLED SCALLOPS WITH A ROCOTILLO MANGO RELISH | SEAFOOD HARVEST
From seafood-harvest.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
SEA SCALLOPS WITH CRUSHED PEANUTS AND CUCUMBER RELISH
From today.com
GRILLED SCALLOPS WITH A ROCOTILLO MANGO RELISH - FIERY FOODS
From fieryfoodscentral.com
GRILLED SCALLOPS WITH PEACH-BASIL RELISH – AMIE VALPONE
From thehealthyapple.com
HOW TO GRILL SCALLOPS: THE EASIEST, MOST FLAVORFUL METHOD
From thekitchn.com
GRILLED SCALLOPS, GOLDEN RAISIN RELISH AND CAULIFLOWER
From foodchannel.com
GRILLED SCALLOPS WITH MEDITERRANEAN TOMATO SALSA
From themediterraneandish.com
GRILLED SCALLOPS WITH YELLOW PEPPER RELISH - SABER BARBECUE BLOG
From sabergrills.com
BEST GRILLED SCALLOPS RECIPE - HOW TO MAKE GRILLED SCALLOPS
From goodhousekeeping.com
GRILLED SCALLOPS IN THE SHELL - OVER THE FIRE COOKING
From overthefirecooking.com
GRILLED SCALLOPS WITH LEMON AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
GRILLED SCALLOPS WITH TOMATO VINAIGRETTE - FEASTING AT HOME
From feastingathome.com
GRILLED SCALLOPS WITH BLISTERED-YELLOW-PEPPER RELISH RECIPE
From pinterest.com
GRILLED SCALLOPS - CELINE'S RECIPES
From celinesrecipes.com
GRILLED BACON-WRAPPED SCALLOPS WITH TERIYAKI - URBAN BLISS LIFE
From urbanblisslife.com
QUICK AND EASY GRILLED SCALLOPS - SPEND WITH PENNIES
From spendwithpennies.com
GRILLED SCALLOPS WITH AVOCADO CORN RELISH - BIGOVEN.COM
From bigoven.com
GRILLED SCALLOPS WITH PEACH SWEET CHILI SAUCE RECIPE - BON APPéTIT
From bonappetit.com
GRILLED SEA SCALLOPS WITH GREEN ONION RELISH AND WARM BACON …
From eveningwithasandwich.com
GRILLED SCALLOPS | LEITE'S CULINARIA
From leitesculinaria.com
GRILLED SCALLOPS WITH TOMATO-ONION RELISH RECIPE | YUMMLY
From pinterest.ca
GRILLED PINEAPPLE - RELISH
From relish.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search