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.
PEPPER GRILLED SCALLOPS
Keep the heat out of the kitchen this summer! These pepper grilled scallops taste fantastic! Toss them on to a bed of salad greens and veggies and you have a nice light summer dish! They are surprisingly easy to make. Simply, throw some peppercorns on the grill -- and you will have interesting new aromas to sample. Revised recipe from Andrea Viestad's Food for Summer. Adjusted cooking time per recent review.
Provided by Mamas Kitchen Hope
Categories Scandinavian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your gas or charcoal grill to a hot to medium hot level. You want your fire to be just under the hot level but not to the medium hot level yet.
- Meanwhile, allow your scallops to come to room temp while your prepare the vinaigrette.
- Combine the vinegar, honey, mustard, and oil in a bowl and whisk together with a fork. If it does not whisk together well just pop it into the microwave for about 30 seconds. Warming makes the honey mix more easily with the other ingredients.
- Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the bowl, and season with salt, pepper, and thyme.
- The grilling has to be done very quickly. Grill the scallops for a minute or two on one side then throw the black peppercorns onto the hottest part of the fire. (This really only works on a charcoal fire. You could try putting the peppercorns in foil with the top open and place the packet on the hottest part of the grill. Put the packet on as soon as you start your gas grill) Allow the scallops to cook for about 2 or 3 minutes more.
- Turn the scallops and allow them to cook for about 4 to 5 minutes on this side, then remove them and serve immediately using the remaining vinaigrette as a salad dressing for the greens.
- NOTE: You could do the same with shrimp or half shrimp and half scallops. Please adjust your time with the size of your seafood.
- One MORE NOTE: Please allow your ingredients to warm up to room temp before placing on the grill for more accurate cooking times. Thanks!
Nutrition Facts : Calories 239.1, Fat 14.7, SaturatedFat 2.2, Cholesterol 21.6, Sodium 399.4, Carbohydrate 17.3, Fiber 4.7, Sugar 3, Protein 12.9
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 WITH RED PEPPER SAUCE
Entered for safe-keeping. From Simply Classic by Jr League of Seattle. Elegant. Northwest U.S. cuisine. May use either fresh red bell peppers, roasted, or canned roasted red peppers. Note: reviews recommended use of reduced sodium chicken broth in lieu of regular chicken stock as the sauce seemed too salty. Likewise, I would also use unsalted butter. I normally substitute the reduced sodium ingredients while cooking anyway out of force of habit.
Provided by KateL
Categories Peppers
Time 40m
Yield 12 skewers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak 12 bamboo skewers in water for at least 30 minutes.
- SAUCE:.
- Place roasted peppers, stock and wine in processor or blender. Puree until smooth. Pour into a 12-inch skillet. Add basil and cook over medium-high heat until mixture is reduced to about 1 1/2 cups.
- Reduce heat to medium and add chilled butter a little at a time. Stir until melted and completely incorporated into sauce. Remove from heat, cover and keep warm.
- SCALLOPS:.
- Drain water from skewers. Divide scallops evenly among the skewers and brush with melted butter. Place skewers on grill 2-4 inches above very hot coals. Cook, turning once, until scallops are opaque in the thickest part, about 3-5 minutes.
- Divide sauce among 6 warm dinner plates. Remove scallops from skewers and place on top of sauce. Sprinkle with salt and pepper. Serve immediately.
Nutrition Facts : Calories 438.8, Fat 35.8, SaturatedFat 22.2, Cholesterol 119.9, Sodium 906.5, Carbohydrate 10.4, Fiber 1.7, Sugar 4.2, Protein 15.9
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 WITH NORI, GINGER, AND LIME
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Shellfish Scallop Green Onion/Scallion Lime Juice Mayonnaise Soy Free Dairy Free Tree Nut Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
- Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
- Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
- Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
- Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.
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 SCALLOPS WITH BLISTERED-YELLOW-PEPPER RELISH
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
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.
SAUTéED SCALLOPS WITH CRUSHED PEPPERCORNS
Sweet, meaty sea scallops are best in winter. Buy "dry-packed" fresh scallops - anything else has been doused in preservatives. This quick-cooking dish gets a boost from three types of peppercorns: green and black (both true pepper), and rose (not really pepper - they are the fruit of a different plant - but peppery nonetheless, and pretty, too). Crush the peppercorns in a mortar or grind very coarsely in a spice mill.
Provided by David Tanis
Categories dinner, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place scallops on baking sheet or large plate and season lightly on both sides with salt. Mix together crushed black, green and rose peppercorns and sprinkle liberally over scallops on both sides.
- Put oil in a skillet large enough to hold all scallops without crowding (or use two skillets or work in batches) over medium-high heat. When oil is hot, add scallops in one layer.
- Let scallops brown on one side, about 3 to 4 minutes. (Don't rush or they will stick to pan and won't brown properly.) Add butter and sherry, turn scallops and sear until cooked through, about 2 minutes more. Remove scallops to a serving platter and keep warm.
- Finish the sauce: Leaving skillet over medium-high heat, add crème fraîche. Simmer until slightly thickened, 2 minutes, then taste for salt.
- Spoon sauce over scallops and sprinkle with lime zest, lemon zest and mint. Garnish with a few whole rose peppercorns.
Nutrition Facts : @context http, Calories 193, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 459 milligrams, Sugar 1 gram, TransFat 0 grams
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