Best Grilled Scallops With Cashew Cucumber Relish Recipes

QUICK MARINATED GRILLED SCALLOPS

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

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.

GRILLED SCALLOPS WITH CASHEW - CUCUMBER RELISH

Steps:

• Combine first 7 ingredients. Set aside.
• Combine next 6 ingredients. This is the crust for the scallops.
• Rinse the scallops and pat dry. **(You will have better success with "dry scallops" which have not been treated with a brine that extends shelf life at the expense of taste and texture.).
• Coat each scallop with the spices by dipping each of the flat sides of the scallop in the mix.
• If you like using them, slide the scallops on skewers (should be enough for 4-12inch skewers).
• Lightly grease your grill rack or pan and grill the scallops over medium-high heat for about 3 minutes per side (less if they are not the extra-large). DO NOT OVER COOK!
• Remove the scallops from the skewers (if used) and serve over the cucumber relish.