GRILLED SEA SCALLOPS
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
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 SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS
Provided by Bobby Flay
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
- Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.
- Preheat the grill for high heat direct grilling.
- Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.
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
Provided by Food Network
Categories appetizer
Time 22m
Yield 5 to 6 servings
Number Of Ingredients 5
Steps:
- Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
- Grill for about 2 to 3 minutes on each side. Serve immediately.
GRILLED SEA SCALLOPS AND FENNEL
Use the grilled scallops to top our Mixed Fresh Herb Pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Heat grill to medium-high. In a large bowl, combine 2 tablespoons oil with the lemon juice and liqueur, if using. Add scallops, and toss to coat. Slide scallops horizontally onto small skewers (about 6 on each). Season with salt and pepper.
- Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.
- Cut fennel bulb in half lengthwise, and slice lengthwise again into 1/4-inch-thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Remove scallops from skewers. Serve warm.
GRILLED SEA SCALLOPS (SIGN OF THE DOVE)
Provided by Marian Burros
Categories easy, quick, appetizer
Time 18m
Yield 4 appetizer servings
Number Of Ingredients 8
Steps:
- Preheat grill or broiler.
- Bring stock to boil in a saucepan; whisk in butter bit by bit.
- Add mushrooms and thyme and reduce stock by half.
- Add greens and simmer until greens are wilted.
- Season scallops with salt and pepper and brush with oil. Grill or broil just until done, 2 to 4 minutes, depending on size of scallops.
- Remove greens and mushrooms from stock and arrange on four salad-size plates and keep warm. Consistency of stock will depend on how much water the greens gave off. For a lightly thickened stock, you may need to reduce the mixture more.
- Arrange scallops on greens, slicing large scallops, and finish with thickened stock.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 8 grams, Sodium 692 milligrams, Sugar 1 gram, TransFat 0 grams
GRILLED SEA SCALLOPS AND TOMATOES WITH OLIVE VINAIGRETTE
Categories Blender Leafy Green Olive Shellfish Tomato Vegetable Quick & Easy Low/No Sugar Dinner Scallop Arugula Summer Grill/Barbecue Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
- Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
- Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
- Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.
GRILLED SKEWERED SEA SCALLOPS
This has everything going for it - it's low-calorie, it's fast, and it's delicious. The scallops need to marinate about 30 minutes, which gives you time to rustle up a nice rice pilaf and salad to accompany it. Then throw on the grill and dinner is served!
Provided by JackieOhNo
Categories Low Cholesterol
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
- Thread scallops and tomatoes alternately on 4 skewers.
- Place on platter and drizzle with marinade.
- Cover and refrigerate, basting once with marinade, about 30 minutes.
- Prepare charcoal for grilling or heat broiler.
- Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
- Place lime wedge on each skewer and serve.
Nutrition Facts : Calories 153.5, Fat 4.5, SaturatedFat 0.6, Cholesterol 37.5, Sodium 481.9, Carbohydrate 8.6, Fiber 1.6, Sugar 2.4, Protein 20
GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA
These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED SEA SCALLOP AND SHIITAKE SKEWERS
Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.
Provided by Soup Loving Nicole
Categories Seafood Shellfish Scallops
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
- Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
- Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.
Nutrition Facts : Calories 298.8 calories, Carbohydrate 10.7 g, Cholesterol 68.5 mg, Fat 14.6 g, Fiber 1 g, Protein 30.4 g, SaturatedFat 1.9 g, Sodium 736.7 mg, Sugar 1 g
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- Pat scallops dry with a dish towel or paper towels. It’s very important to get out as much of the liquid as possible.
- Drizzle or brush scallops with olive oil on both sides and season with salt and pepper. Place back in the refrigerator until the grill is ready (it’s important to keep scallops cold for as long as possible).
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