Scallops And Smoked Duck On A Rosemary Skewer Recipes

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SCALLOP KABOBS



Scallop Kabobs image

"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
Dash pepper
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

Steps:

  • In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

SEA SCALLOPS WRAPPED IN PROSCIUTTO SPRIGGED WITH ROSEMARY



Sea Scallops Wrapped in Prosciutto Sprigged With Rosemary image

These take a little time and may have a price tag on them but they are a crowd pleaser and quite impressive.

Provided by bigNJkid

Categories     < 4 Hours

Time 1h20m

Yield 20 scallops, 5-10 serving(s)

Number Of Ingredients 7

2 lbs sea scallops
1/2 lb prosciutto, sliced thin
rosemary sprig
olive oil
garlic salt
black pepper
butter

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 .

Nutrition Facts : Calories 160.1, Fat 1.4, SaturatedFat 0.1, Cholesterol 60, Sodium 292.9, Carbohydrate 4.3, Protein 30.5

ROSEMARY-GRILLED SCALLOPS



Rosemary-Grilled Scallops image

Provided by Steven Raichlen

Categories     quick, main course, side dish

Time 30m

Yield 6 appetizer servings or 4 main course servings

Number Of Ingredients 6

1 1/2 pounds sea scallops (about 30)
About 30 fresh rosemary sprigs (each 3 to 4 inches long)
3 ounces prosciutto, sliced paper thin
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
Coarse salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 833 milligrams, Sugar 0 grams, TransFat 0 grams

SEARED ROSEMARY SCALLOPS



Seared Rosemary Scallops image

Categories     Shellfish     Sauté     Quick & Easy     Rosemary     Scallop     Gourmet

Yield Makes 2 Servings

Number Of Ingredients 7

four 12-inch-long rosemary branches or 10-inch bamboo skewers
1 teaspoon chopped fresh rosemary leaves
1/4 teaspoon paprika
1/8 teaspoon cayenne
16 medium sea scallops (about 1/8 pound)
2 tablespoons olive oil
Accompaniments if desired: Purple Potato, Sugar Snap Pea, and Mint Salad and Mango Cucumber Salsa

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.

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