Grilled Scallops With Yellow Bell Pepper Black Bean Salsa Recipes

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

Steps:

• Heat your grill to high.
• Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
• Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
• Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
• Steep saffron in a hot water for 5 minutes to bloom.
• Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA

Steps:

• Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
• Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
• Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
• When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
• Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

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 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 .

SCALLOPS AND PEPPERS WITH BLACK-BEAN SAUCE

Steps:

• Wash, trim, seed and thinly slice whole peppers.
• Heat oil in a wok or nonstick skillet. Saute peppers in hot oil while preparing the rest of the dish.
• Rinse the black beans under running water; then, mash them slightly with one tablespoon of the sherry.
• Mince the garlic; grate the ginger; wash, trim and slice scallions.
• Add the beans, garlic, ginger and remaining sherry to the peppers, and stir for 10 seconds.
• Stir in the scallops. If scallops are small, cook about one minute; cook large ones two or three minutes. Stir in sugar and scallions, and serve.

GRILLED SCALLOPS WITH BLACK BEANS

Steps:

• Place scallops in shallow dish.
• Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
• Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
• Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
• Add bell pepper and sauté until tender.
• Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
• Remove from heat; stir in vinegar and keep warm.
• Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
• Coat grill rack with cooking spray; place over medium coals (300-350°F).
• Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
• Spoon black bean mixture evenly onto individual serving plates.
• Arrange grilled scallops evenly over black bean mixture.
• Serve immediately.

GRILLED SCALLOPS WITH GRILLED PINEAPPLE SALSA

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 SCALLOPS WITH BLISTERED-YELLOW-PEPPER RELISH

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.

GRILLED SCALLOPS WITH TABBOULEH SALSA

Steps:

• 1. Dice the cucumber, tomato, red onion into 1/4-inch (5-mm) cubes.
• 2. Combine the vegetable mixture with all the other ingredients in a small bowl.
• 4 cups (800 ml)
• 1. Extract the scallops from their shells. Remove the beard and the innards and discard. Rinse the scallops in cold water and drain.
• 2. Preheat a grill or broiler to high. Season both sides of the scallops with a little sea salt and black pepper. Grill the scallops on a wire rack until the surfaces are just brown.
• 3. Place the Tabbouleh Salsa on a serving plate and arrange the scallops. Garnish with a cucumber flower.