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
PAN-GRILLED SCALLOPS ON GREEN SALAD RECIPE - (4.4/5)
Provided by [email protected]
Number Of Ingredients 14
Steps:
- Green Gazpacho Cut cucumbers in strips, leaving the skin on. Then, finely dice. Pop into a mixing bowl. Dice green onions. Add to bowl. Remove sheath from fresh tomatillos and slice into small cubes the size of your cucumber. Add to bowl. Take a fresh clove of garlic. Remove skin and mince finely. Add. Add olive oil and a pinch of salt and grinding of black pepper. Stir to combine and allow flavors to blend. Grilled Scallops Score scallops with small knife in checkerboard (for nice 'browning look' after it's seared) In a hot pan, add enough canola oil to line the pan, and sear the scallops on both sides till just barely cooked through, about 30 seconds each side. They should just lose their translucent colour. Serve up by placing your scallop shells on a platter. Place a dollop of the gazpacho on each shell and top with a single seared scallop. Add a little drizzle of olive oil and a last dusting of salt and pepper.
GRILLED SCALLOP SALAD
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Heat a grill pan over high heat. In a small bowl, whisk together oil, orange juice, and vinegar; season with salt and pepper. Place watercress and fennel in a medium bowl, and toss with enough dressing to coat.
- Lightly brush scallops with olive oil, and season with salt and pepper. Grill scallops until just opaque, about 2 minutes per side.
- Divide greens evenly between four plates. Top with 3 scallops each. Drizzle with remaining dressing. Serve immediately.
CARIBBEAN GRILLED SCALLOP SALAD
Boston lettuce has a mild taste and tender texture. Rinse it gently, pat dry and refrigerate with moistened paper towels until ready to assemble salad. (Total time: 16 mins.)This is a very nice and pretty salad dish. Cooking Light Magazine, August/05. Making of the salad included in prep time -- not cooling time. Update 06/19/2008 - after making this again I tweaked it a bit; the first thing I did was used a rub that I used for another dish - recipe #283294 which added quite a kick! Also, I was remiss about including Emeril's Creole Seasoning recipe #146819 number. Also, used a vinaigrette that I had for another salad and added more of the mango chutney!!!:)
Provided by Manami
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare grill to high heat.
- Pat scallops dry with a paper towel.
- Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
- Coat scallops with cooking spray.
- Place scallops on grill rack; grill 3 minutes on each side or until done.
- Remove scallops.
- Add pineapple to grill rack; grill 2 minutes on each side.
- Remove pineapple from grill; chop pineapple.
- Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
- Chop large pieces of chutney.
- Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
- Add dressing to salad, and toss well.
- Place 1 1/2 cups salad into each of 4 bowls.
- Arrange 3 scallops over each salad.
Nutrition Facts : Calories 138.9, Fat 4.7, SaturatedFat 0.6, Cholesterol 14.8, Sodium 77.3, Carbohydrate 17.2, Fiber 2.9, Sugar 10.4, Protein 9.1
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
CRISPY SCALLOP SALAD
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Provided by Anna Stockwell
Categories Scallop Cornmeal Egg Orange Orange Juice Vinegar Garlic Endive Avocado Basil Salad Wheat/Gluten-Free Dairy Free Winter Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Whisk cornstarch, cornmeal, Old Bay, baking powder, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl. Whisk eggs in another medium bowl. Season scallops with 1 tsp. salt, then use your hands to toss in cornmeal mixture until coated. Lift, shaking off excess cornmeal mixture, and transfer to egg mixture. Turn to coat, then lift, shaking off excess egg. Toss scallops to coat again in cornmeal mixture, then let them sit in mixture until ready to cook.
- Pour vegetable oil into a large heavy skillet to a depth of 1/4". Heat over medium-high until it sizzles when a pinch of cornmeal is added. Working in batches if needed, cook scallops until just cooked through and coating is golden brown, 1-2 minutes per side. Transfer to paper towels to drain. Season with salt.
- Whisk olive oil, orange zest, orange juice, vinegar, garlic, and remaining 1 tsp. salt and 1/2 tsp. pepper in a large bowl. Add endive, oranges, avocado, and basil and use your hands to very gently toss to coat with dressing.
- Divide salad among plates. Arrange scallops on top of salad, then pour remaining dressing over.
PAN-GRILLED SCALLOPS ON GREEN GAZPACHO
Steps:
- To make the gazpacho: Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend. To make the scallops: Score the scallops with a small knife in a checkerboard pattern.
- In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.
CARAMELIZED SCALLOPS WITH GREEN PEA VINAIGRETTE
"I'm a huge fresh mint fan. I love it in savory foods," says Bobby.
Provided by Bobby Flay
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the vinaigrette: Blanch the peas in boiling salted water until tender, 1 to 2 minutes, then shock them in an ice bath until chilled; drain. Whisk together the olive oil, vinegar, mustard, honey and some salt and pepper in a medium bowl. Add the peas, mint and parsley and toss. Let sit at room temperature for 30 minutes to allow the flavors to meld.
- Cook the scallops: Heat a grill or grill pan over high heat. Brush the scallops on both sides with canola oil and sprinkle with salt and pepper. Sprinkle the sugar over 1 side of the scallops and let them sit for 2 minutes to slightly dissolve the sugar. Place the scallops sugar-side down on the grill and cook until golden brown and caramelized, 1 to 2 minutes. Flip and continue grilling until just cooked through, about 2 minutes.
- Serve 3 scallops per plate and spoon the peas and vinaigrette over and around the scallops. Top each with some chopped mint and parsley, if desired.
SCALLOPS WITH SALAD GREENS
Provided by Craig Claiborne
Categories salads and dressings
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- If sea scallops are used, cut them crosswise in half. If bay scallops are used, leave them whole. The scallops may be cooked in a skillet or, preferably, on a gas- or wood-fired grill. If they are to be cooked on a grill, preheat the grill until it is quite hot. Sprinkle the scallops with salt and pepper. If they are to be cooked on the grill, rub them all over with 1 tablespoon of oil. Set aside.
- To prepare the lettuce, corn salad, watercress and radicchio, pull off and discard any tough stems and blemished leaves. Rinse and drain thoroughly. Put the greens in a bowl.
- Put 3 tablespoons of oil in a mixing bowl, and add the 2 tablespoons vinegar and salt and pepper to taste. Beat thoroughly with a wire whisk. Pour the sauce over the greens and toss.
- If the scallops are to be grilled, put them on the grill, and cook briefly about 1 minute or slightly longer. Cooking times will depend on the size of the scallops. Turn the scallops and cook on the second side 1 minute or longer. If the scallops are to be cooked in a skillet, heat 1 tablespoon of oil, and when it is quite hot, add the scallops. Shaking the skillet and stirring, cook for 2 minutes or longer. Do not overcook.
- Place the salad greens in an oval or circular serving dish. Arrange the scallops neatly around the greens. Reserve any leftover oil in the skillet.
- Heat the butter in a small saucepan until it is hazelnut brown. Do not allow it to blacken. Line a saucepan with a small strainer, and strain in the butter. Stir in the remaining 1/2 teaspoon vinegar.
- Add any leftover oil from the skillet and blend. Spoon this sauce over the scallops. If desired, sprinkle with truffle shavings and serve.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 13 grams, Carbohydrate 8 grams, Fat 19 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 5 grams, Sodium 571 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD
Provided by Amanda Hesser
Categories dinner, easy, quick, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
- In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
- Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.
Nutrition Facts : @context http, Calories 328, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 20 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 5 grams, Sodium 934 milligrams, Sugar 1 gram, TransFat 0 grams
PAN-GRILLED SCALLOPS ON GREEN GAZPACHO
Make and share this Pan-Grilled Scallops on Green Gazpacho recipe from Food.com.
Provided by Chuck Hughes
Categories Vegetable
Time 11m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- To make the gazpacho:.
- Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend.
- To make the scallops:.
- Score the scallops with a small knife in a checkerboard pattern.
- In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.
- Cook's Note:.
- Scoring will give the scallops a nice 'browned look' once they're seared.
Nutrition Facts : Calories 145.7, Fat 11.2, SaturatedFat 1.6, Cholesterol 3.6, Sodium 65.4, Carbohydrate 10.1, Fiber 1.4, Sugar 4.2, Protein 3.6
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