Grilled Scallops Pineapplemangopapaya Relish Recipes

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GRILLED SEA SCALLOPS



Grilled Sea Scallops image

I love scallops and got this recipe from the local grocery store, Dierbergs. I haven't tried it yet, but think it sounds great over rice.

Provided by karen

Categories     < 30 Mins

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 5

12 ounces frozen sea scallops, thawed and drained
1 teaspoon dried thyme
1 teaspoon fresh coarse ground black pepper
1 teaspoon kosher salt
1 teaspoon lime zest or 1 teaspoon lemon peel

Steps:

  • Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
  • In a small bowl, combine remaining ingredients and then rub onto scallops.
  • TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
  • TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.

GRILLED SCALLOPS



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

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



Grilled Scallops with Tomato-Onion Relish image

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

1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill

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 GRILLED PINEAPPLE SALSA



Grilled Scallops with Grilled Pineapple Salsa image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 appetizer servings or 3 main course servings

Number Of Ingredients 17

15 large sea scallops
1 tablespoon chopped mint leaves
1 teaspoon chopped rosemary leaves
Extra-virgin olive oil
Freshly ground black pepper
Kosher salt
Teriyaki or barbecue sauce, optional
Pineapple salsa, recipe follows
1 pineapple, peeled and sliced into 1/2-inch thick slices
2 red onions, peeled and sliced into 1/2-inch thick slices
3 green jalapenos
2 red jalapenos
Extra-virgin olive oil, for coating
1 tablespoon chopped mint leaves
1 tablespoon chopped Italian parsley leaves
1 lime, juiced
Salt and freshly ground black pepper

Steps:

  • Soak wooden skewers in water for 30 minutes.
  • Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.
  • Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.
  • Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste.

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS



Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 Haas avocado, peeled, pitted and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsley

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; PINEAPPLE,MANGO,PAPAYA RELISH"



Categories     Fruit     Shellfish     Low Cal

Yield 4

Number Of Ingredients 14

2 Tbs. Vegetable Oil.
1 Tbs. Honey.
1 Tbs. Soy Sauce.
1 tsp.Sesame Oil.
2 Tbs. White Vinegar.
1/2 tsp. Curry Powder.
1/2 tsp. Ground Cummin.
1 Lbs. Sea Scallops.
RELISH:
1 cup Pineapple(diced).
1 cup Mango(diced).
1 cup Papaya(diced).
1/2 cup Sweet Onion(Vidalia).
Salt to Taste.

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).

SEARED SCALLOPS WITH PINEAPPLE



Seared Scallops With Pineapple image

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

1 lb sea scallops
1 cup chopped fresh pineapple
1 tablespoon olive oil
1 teaspoon red chili pepper flakes
1 cup white wine
1 tablespoon chopped garlic
salt and pepper

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

SPICY MANGO SCALLOPS



Spicy Mango Scallops image

This sweet and spicy seafood combo gives off enough heat to make the whole family warm up to its great flavors! Be sure to buy the larger sea scallops for this recipe; cooking times would be off for the smaller bay scallops. -Nicole Filizetti, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

12 sea scallops (1-1/2 pounds)
1 tablespoon peanut or canola oil
1 medium red onion, chopped
1 garlic clove, minced
1/4 to 1/2 teaspoon crushed red pepper flakes
1/2 cup unsweetened pineapple juice
1/4 cup mango chutney
2 cups hot cooked basmati rice
Minced fresh cilantro

Steps:

  • Pat scallops dry with paper towels. In a large skillet, heat oil over medium-high heat. Add scallops; cook 1-2 minutes on each side or until golden brown and firm. Remove from pan., Add onion to same pan; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Stir in pineapple juice. Bring to a boil; cook until liquid is reduced by half. Stir in chutney., Return scallops to pan; heat through, stirring gently to coat. Serve with rice; sprinkle with cilantro.

Nutrition Facts : Calories 371 calories, Fat 5g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 447mg sodium, Carbohydrate 47g carbohydrate (13g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

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Top Asked Questions

How to cook fresh scallops on the grill?
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.
How do you cook scallops in a marinade?
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.
What do you put on a scallop salad?
For the rémoulade sauce, put the mayonnaise, capers, pickle relish, tarragon, shallot, vinegar, garlic, mustard, salt, and paprika into a blender. Pulse several times, until well combined. Brush each scallop on all sides with the canola oil and season with salt and pepper.
What is lemon garlic scallops?
Read my privacy policy. 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!

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