Best Greek Style Sea Scallop Brochettes Recipes

Scallop Brochettes image

Provided by Bobbie

Categories < 60 Mins

Time 51m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb sea scallops (fresh or frozen)
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone ground mustard
1 tablespoon honey
1 1/2 teaspoons soy sauce

Steps:

Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
Place scallops in a plastic bag set in a shallow dish.
For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
(Prep time includes marinating time).

Nutrition Facts : Calories 213.5, Fat 7.9, SaturatedFat 1, Cholesterol 37.5, Sodium 394.8, Carbohydrate 8.7, Fiber 0.3, Sugar 4.8, Protein 19.6

Sea Scallop Brochettes with Orange-Saffron Aïoli image

Provided by Clark Frasier

Yield Makes 8 servings

Number Of Ingredients 16

Aioli
2 large egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 small garlic clove
1 cup olive oil
1 teaspoon fresh lemon juice
Water (optional)
Brochettes
24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh bay leaves
Olive oil
2 oranges, peeled, sectioned
1/4 cup chopped fresh chives

Steps:

For aioli:
Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
For brochettes:
Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

Greek-Style Sea Scallop Brochettes image

Yield Serves 4

Number Of Ingredients 7

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

Steps:

Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.