Rosemary Grilled Scallops Recipes

SURF AND TURF: SCALLOPS WITH BEURRE BLANC AND ROSEMARY-GARLIC-CRUSTED LAMB CHOPS WITH BRAISED LEEKS

Steps:

• For the braised leeks: Cut the leek in half down the middle and then crosswise into 4-inch pieces.
• Place a medium high-sided skillet over medium-high heat and add the butter to melt. Add the leeks to the pan, cut-side down, and brown for a couple minutes. Turn over, season with lemon zest, salt and pepper, and add the stock. Bring to a simmer and cook until the pan is dry and the leeks are tender, 20 minutes.
• For the lamb chops: Preheat the oven to 425 degrees F.
• Melt the butter in a small skillet over medium heat. Add the garlic and stir for a few seconds, then add the fine breadcrumbs, panko breadcrumbs and rosemary. Cook, stirring, until lightly toasted and fragrant, 2 minutes. Set aside.
• Heat the olive oil in a small skillet over medium-high heat. Score the fat on the rack of lamb. Add the lamb to the skillet and sear until golden brown, 1 to 2 minutes per side. Let cool slightly and then slather all over with the Dijon. Top with the breadcrumb mixture, patting it to adhere. Place the lamb, fat side up, on a baking rack set over a baking sheet and transfer to the oven. Roast until medium (130 degrees F), about 8 minutes. Let rest for 10 minutes.
• For the scallops with beurre blanc: Clean the scallops by removing and discarding the foot. Set aside.
• Place a small saucepot over medium heat and add the white wine, white wine vinegar, lemon juice and shallot. Bring to a simmer and cook until reduced to a few tablespoons, 10 to 12 minutes. Turn the heat to low and whisk in the butter, piece by piece, until fully incorporated. When you get to the last piece, remove the pot from the heat, season with salt and white pepper, and whisk in the cream and add tarragon. Set aside until ready to use. If you need to reheat, place over very low heat.
• Place a small skillet over medium-high heat; add some olive oil. Dry the cleaned scallops well with a paper towel, then season with salt. Sear the scallops until barely opaque throughout, 1 to 2 minutes per side. Remove from pan and let rest on a paper towel until ready to plate.
• Plate the leeks and top with the lamb chops. Serve with the scallops on the side, drizzled with buerre blanc.

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.

ROSEMARY-GRILLED SCALLOPS

Steps:

• Pull off and discard crescent-shaped muscle on side of each scallop that has one. Strip leaves off bottom 2 inches of rosemary sprigs (slide them off with your thumb and forefinger). Reserve leaves, and set sprigs aside. Cut prosciutto into strips just large enough to wrap around scallops (about 1 by 3 inches).
• Lay a scallop flat on a work surface. Wrap a piece of prosciutto around it. Skewer a rosemary sprig through prosciutto and scallop to other side. Repeat with remaining scallops. Arrange scallops in a baking dish. Drizzle olive oil and lemon juice on both sides, sprinkle with rosemary leaves and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Marinate for 15 minutes, while you light grill.
• Set up grill for direct grilling, and preheat to high. Brush and oil grate. Arrange scallops on grate, and grill until just cooked, about 2 minutes a side. Serve at once.

SEARED ROSEMARY SCALLOPS

Steps:

• If using rosemary branches, remove leaves from all but top 3 inches of each branch. In a small bowl stir together chopped rosemary, paprika, and cayenne. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and sprinkle with rosemary mixture. Thread 4 scallops onto each rosemary branch or bamboo skewer.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until golden and just cooked through, 1 to 2 minutes on each side.
• Serve scallops with potato salad and mango salsa.

SEA SCALLOPS WRAPPED IN PROSCIUTTO SPRIGGED WITH ROSEMARY

Steps:

• Fully thaw out your scallops and remove the "muscle' from each one . You cant miss them , its a little piece thats always on them . Feel around it and you will get it .
• Pat dry each scallop before you begin to wrap them . Once dry , take a slice of the prosiutto and wrap the sides (not the top and bottom) of the scallop and use the rosemary sprig to skewer them together . Remove as many leaves off the sprig as needed to get it thru the scallop .
• Once they are all sprigged , place them in a tin and baste each one with olive oil and season each one with the garlic salt and black pepper .
• When grilling these , make sure you use a special grid so they dont fall thru the grates or stick to them either.
• The key thing to remember with this recipe is NOT to keep turning or opening the lid . Remember what I always say when BBQn' . If you are lookin , you arent cookin' . Keep them over medium heat and only turn them twice .
• The easiest way to determine if they are ready to be turned is if they feel like they dont want to come off , they arent ready to . When they are ready to be turned over , they will not stick to the grille .
• Be sure to baste them with some melted butter one you turn them over . Let the grille do the work and dont over cook them b/c they will be like rubber. You want them to be tender and juicy so dont be alarmed if you see a milkey residue on the grate .
• In total a 2lb bag should yeild about 20-25 scallops so they should take about 15 - 20 minutes on the grille .