Best Chile Marinated Grilled Scallops Recipes

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QUICK MARINATED GRILLED SCALLOPS



Quick Marinated Grilled Scallops image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher's twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dried with a paper towel

Steps:

  • Set up your grill for high heat by building coals evenly on the bottom of the grill.
  • In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
  • Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

GRILLED SCALLOPS WITH CHILI DIPPING SAUCE



Grilled Scallops With Chili Dipping Sauce image

Make and share this Grilled Scallops With Chili Dipping Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 36m

Yield 4 serving(s)

Number Of Ingredients 11

1 medium carrot
2 teaspoons soy sauce
1 teaspoon hot chili-garlic sauce (sriracha)
1/4 teaspoon ground cumin
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1 teaspoon finely chopped of fresh mint
20 large sea scallops (about 1 1/4 lb.)
extra virgin olive oil
kosher salt
fresh ground black pepper

Steps:

  • To make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
  • Bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
  • Puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
  • The sauce should have the consistency of ketchup; if too thick, add a bit of water; if too thin, simmer a few minutes to reduce it; set aside.
  • Wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
  • Add enough olive oil to lightly coat; season with salt and pepper.
  • Place the scallops on the grill grate 1-2 inches apart; grill over direct high heat 4-6 minutes until just opaque in the center, turn once halfway through grilling time.
  • Remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.

Nutrition Facts : Calories 104.6, Fat 4, SaturatedFat 0.5, Cholesterol 24.8, Sodium 299.3, Carbohydrate 3.5, Fiber 0.5, Sugar 0.8, Protein 13.1

CHILI LIME SCALLOPS



Chili Lime Scallops image

A nice spicy little asian style dish, that is easy and quick to prepare. I invented it for a dinner aboard a charter boat, but its a great dinner party dish too.

Provided by Raxyl

Categories     Australian

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

600 g fresh scallops
2 tablespoons finely chopped lemongrass
1 Thai chile, finely chopped
60 ml lime juice
1 spring onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon dried coriander
1 teaspoon ground cumin
60 g butter

Steps:

  • sauté the chilli, garlic, cumin and coriander in a hot skillet add the lemongrass and the spring onion until they have softened, but not browned.
  • Add the scallops and sauté for one minute or until they turn from translucent to opaque.
  • Place one cup of cooked basmati rice in the centre of a plate and arrange the scallops around it, deglaze the pan with the lime juice and drizzle over the scallops.
  • Garnish with fresh coriander and serve.

Nutrition Facts : Calories 508.5, Fat 26.9, SaturatedFat 15.6, Cholesterol 163.1, Sodium 661.5, Carbohydrate 14.5, Fiber 0.8, Sugar 2, Protein 51.7

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