Grilled Skewered Sea Scallops 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 SEA SCALLOP AND SHIITAKE SKEWERS



Grilled Sea Scallop and Shiitake Skewers image

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

7 ounces shiitake mushrooms, stems removed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 pound sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning
8 wooden skewers

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

GRILLED SKEWERED SEA SCALLOPS



Grilled Skewered Sea Scallops image

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

2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 lb sea scallops (as uniform in size as possible)
2 cups cherry tomatoes, stemmed
1 lime (cut into quarters or slices)

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 SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS



Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1/4 cup hot cherry peppers, chopped
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
4 tablespoons olive oil, divided
2 teaspoons finely chopped fresh thyme
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 slices good white bread, crusts removed and finely processed
1 teaspoon finely grated lemon zest
16 to 20 large sea scallops, patted dry
Special equipment: 6-inch wooden skewers, soaked in water

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.

SCALLOP SKEWERS



Scallop Skewers image

Provided by Food Network

Yield 30 servings

Number Of Ingredients 8

4 cloves garlic, peeled and minced
2-inch finger of fresh ginger, peeled and minced
1/2-cup rice wine vinegar
1/4-cup soy sauce
1/4-cup light miso
15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
About a pound of sea or bay scallops

Steps:

  • In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
  • Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

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 SCALLOP AND ORANGE SKEWERS



Grilled Scallop and Orange Skewers image

Prepare half the skewers with fresh bay leaves and half with thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 8

2 pounds large sea scallops, rinsed
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 large bunch fresh thyme
5 small oranges, cut into eighths
20 fresh bay leaves

Steps:

  • Remove small muscle from sides of scallops, and discard. Combine juices, oil, and salt and pepper to taste. Crush a few sprigs of thyme, and add to marinade. Stir in scallops. Marinate in the refrigerator for 1 to 3 hours.
  • Heat a grill or grill pan to medium hot, and place grid 4 inches above coals. Double-skewer scallops, alternating with orange sections. Tuck a sprig of thyme or skewer a bay leaf between each scallop and orange. Lay skewers in a pan, and pour remaining marinade over them.
  • Grill for 2 to 3 minutes on each side, until scallops are opaque and lightly charred. Serve immediately.

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO



Grilled Scallops Wrapped in Prosciutto image

With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

1 pound paper-thin slices prosciutto
2 pounds medium scallops (about 40)
Extra-virgin olive oil, for drizzling
2 lemons, halved, plus wedges for garnish
Freshly ground pepper

Steps:

  • Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
  • Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
  • Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.

SEAFOOD SKEWERS



Seafood Skewers image

"My guests are always impressed when I make these special shrimp and scallop kabobs," says Carolyn Grier of Aurora, Illinois. "They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup chili sauce
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
Pepper to taste
16 uncooked large shrimp (about 1/2 pound), peeled and deveined
8 sea scallops (about 1/2 pound)
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour. , Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 231 calories, Fat 16g fat (0 saturated fat), Cholesterol 99mg cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

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Top Asked Questions

How to cook scallops on the grill?
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.
How do you make marinated scallops and tomatoes?
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.
How do you remove scallops from a Weber gas grill?
I do this by dipping a folded paper towel in oil, then using tongs to rub the oiled towel all over the grates. As the grill heats, pat the scallops dry and gently pull off the little piece of muscle that may be hanging off one side. (It should peel right off, like string cheese).
How do you cook salmon skewers on the grill?
A delicious skewered salmon appetizer that won't have you missing your own party to prepare. Simply marinade in a simple sauce, thread them onto skewers, and toss them on the grill. Easy and delicious! (Note: Be sure and soak wooden skewers in water for 10 minutes before grilling to prevent burning.)

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