Indian Pan Grilled Sea Scallops Recipes

INDIAN PAN-GRILLED SEA SCALLOPS

Steps:

• Combine all the ingredients except the ground Kashmiri chiles in a medium-size bowl, and stir to coat with the oil.
• Preheat a medium-size skillet over medium heat. Pour the oiled spices into the skillet and roast the blend, stirring constantly 3 to 4 minutes.
• Immediately transfer the spices to a plate to cool. Once they are cool to the touch, place half of the spices in a spice or coffee grinder and grind until the texture resembles that of finely ground black pepper. Pour the ground mixture into the same medium-size bowl and grind the remaining half. Combine. Stir in the ground Kashmiri chiles.
• Store in a tightly sealed jar, away from excess light, heat, and humidity for up to 2 months.
• Combine the scallops with the turmeric in a medium-size bowl. Refrigerate, covered, for 30 minutes or as long as overnight, to allow the flavor to permeate the thick muscle (since there is nothing acidic to break down the mollusk's texture, it's fine to marinate them overnight).
• Pour the peanuts into the bowl of a food processor and pulse until they have the consistency of coarse breadcrumbs.
• Heat the oil in a large skillet over medium heat. Add the scallops, marinade and all (there won't be much at the bottom of the bowl), arranging them in a single layer. Sear the scallops' two broad sides until light brown, 3 to 5 minutes per side. Transfer them to a plate.
• Add the garlic to the same skillet and stir-fry until it is light brown, about 1 minute. Pile in the spinach leaves, cover the skillet, and cook until the spinach is wilted, 5 to 8 minutes. (As the steam rises from within, the leaves will sweat and release their liquid, which will deglaze the pan and build yet another layer of flavor.) Stir in the masala and salt.
• Add the scallops (including any liquid pooled in the plate), and cover them with a blanket of the wilted greens. Cover and cook, without stirring, until the scallops are firm to the touch but not rubbery, 3 to 5 minutes.
• Transfer the scallops to a serving platter. Add the peanuts to the spinach in the skillet, and stir to combine. Simmer, uncovered, stirring occasionally, to allow the nuts to absorb the excess liquid and thicken the sauce, 2 to 4 minutes.
• Spoon the spinach-peanut mixture over the scallops, and serve.

GRILLED SEA SCALLOPS

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

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 SEA SCALLOP AND SHIITAKE 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.

QUICK PAN-SEARED SCALLOPS

Steps:

• Heat olive oil in a large skillet over medium heat. Add shallot; cook and stir until lightly browned, 1 to 2 minutes. Pour in lemon juice and cook until evaporated, scraping the bottom of the skillet with a wooden spoon to release any browned bits, about 3 minutes.
• Place scallops 1/2 inch apart in the skillet. Cook until browned on the bottom, about 1 minute. Flip and continue cooking until the second side is deeply browned, about 1 minute more.
• Transfer scallops to a serving plate; season with salt and pepper. Garnish with parsley.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.