Best Grilled Jumbo Sea Scallops With Roasted Corn And Peach Salad Recipes

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS

Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas image

Provided by Bobby Flay

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 Haas avocado, peeled, pitted and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsley

Steps:

For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES

Grilled Scallops With Peaches, Corn and Tomatoes image

The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they're fully opaque.

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Olive oil, as needed
2 ears corn
2 peaches, halved and pitted
Salt and pepper
8 large scallops
1 cup chopped fresh tomatoes
Chopped parsley, basil or chives

Steps:

Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 584 milligrams, Sugar 11 grams, TransFat 0 grams

SAUTEED SEA SCALLOPS WITH CARAMELIZED PEACHES

Sauteed Sea Scallops With Caramelized Peaches image

Most Excellent recipe i invented while doing a demonstration at the local Bon Ton store. I had the ing. in front of me and it was worth it

Provided by Warren Drew

Categories Low Cholesterol

Time 27m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

24 sea scallops
salt and pepper (to season)
2 tablespoons olive oil
1 teaspoon chopped garlic (fresh)
1 tablespoon chopped shallot
2 peaches (peeled and chopped)
1 teaspoon sugar
1 whole lemon

Steps:

place oil in sautee pan and heat until light smoke.
lightly season scallops w/salt and pepper.
carefully add scallops to pan (do not crowd).
lightly brown and turn scallops.
add shallots garlic and peaches.
shake and flip in pan to mix.
add sugar and keep moving for 2 (two) minutes.
place on plate.
put peaches on top.
squeeze fresh lemon just before serving.
goes great with jasmine or basmati rice steamed.

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Coriander Crusted Grilled Sea Scallops with Chickpea Salad, Red Pepper Vinaigrette and Cilantro Oil image

Provided by Bobby Flay

Categories main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 31

Ingredients

1/2 cup coriander seed (toasted and ground)
2 tablespoons cumin seeds (toasted and ground)
1 tablespoon kosher salt
Olive oil
Chickpea Salad, recipe follows
16 large sea scallops
Red Pepper Vinaigrette, recipe follows
Cilantro Oil, recipe follows
Cilantro sprigs
2 cups chickpeas, soaked and cooked, or if using canned, drained and rinsed
2 serrano peppers, grilled, peeled, seeded and julienned
1/2 cup red pepper, brunoise
1/2 cup yellow pepper, brunoise
1 teaspoon ground cumin
1/4 cup fresh lemon juice
1/2 cup extra virgin olive oil
1 teaspoon cayenne pepper
1/4 cup finely chopped flat leaf parsley
1/4 cup finely chopped chives
Salt and freshly ground pepper
8 red peppers, juiced and strained
1 tablespoon honey
Pinch of saffron
2 tablespoons chopped red onion
1/4 cup sherry vinegar
3/4 cup olive oil
Salt and freshly ground pepper
1 cup cilantro leaves
2 tablespoons chives
1/4 cup spinach leaves
1 cup canola oil

Steps:

Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.