Best Grilled Scallops With Chervil Vinaigrette Recipes

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GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS



Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1/4 cup hot cherry peppers, chopped
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
4 tablespoons olive oil, divided
2 teaspoons finely chopped fresh thyme
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 slices good white bread, crusts removed and finely processed
1 teaspoon finely grated lemon zest
16 to 20 large sea scallops, patted dry
Special equipment: 6-inch wooden skewers, soaked in water

Steps:

  • Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
  • Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.
  • Preheat the grill for high heat direct grilling.
  • Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

GRILLED SCALLOPS WITH ORANGE-CHIVE MAYONNAISE



Grilled Scallops with Orange-Chive Mayonnaise image

Dill and orange flavors bring out the best in grilled scallops!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 cup mayonnaise or salad dressing
2 tablespoons chopped fresh chives or green onion tops
2 teaspoons grated orange peel
1/2 cup butter or margarine, melted
1/4 cup chopped fresh or 1 tablespoon dried dill weed
2 tablespoons orange-flavored liqueur or orange juice
1/2 teaspoon salt
2 lb sea scallops

Steps:

  • In small bowl, mix all Orange-Chive Mayonnaise ingredients. Cover; refrigerate until serving but no longer than 24 hours.
  • Heat gas or charcoal grill. Spray hinged wire grill basket with cooking spray or brush with vegetable oil.
  • In medium bowl, mix butter, dill weed, liqueur and salt. Stir in scallops until well coated with butter mixture. Place scallops in basket.
  • Place basket on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until scallops are white and opaque. Serve with Orange-Chive Mayonnaise.

Nutrition Facts : Calories 730, Carbohydrate 3 g, Cholesterol 140 mg, Fat 13, Fiber 0 g, Protein 27 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 2 g, TransFat 1 1/2 g

GRILLED SHRIMP & SCALLOPS WITH WARM BACON VINAIGRETTE



Grilled Shrimp & Scallops With Warm Bacon Vinaigrette image

Make and share this Grilled Shrimp & Scallops With Warm Bacon Vinaigrette recipe from Food.com.

Provided by Manami

Categories     Cuban

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

2 slices thick-sliced bacon, diced
1/2 cup vegetable oil, divided
2 tablespoons apple cider vinegar
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
1 teaspoon fresh lime juice (not the bottled kind)
8 jumbo shrimp, peeled, deveined with tails left one
4 sea scallops
2 tablespoons garlic, minced
1 teaspoon kosher salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon crushed red pepper flakes (to taste)
1 tablespoon chopped fresh cilantro

Steps:

  • Preheat grill to high.
  • Fry bacon for the vinaigrette in a large saute pan over medium-high heat.
  • Pour of all drippings, leaving bacon bits in the pan.
  • Stir in 2 Tablespoons oil, vinegar, sugar or sugar substitute, and lime juice.
  • Off heat, season with salt and pepper; keep warm.
  • Toss seafood with remaining oil, garlic, salt, pepper and pepper flakes in a bowl.
  • Thread shrimp and scallops onto separate metal skewers(I don't know about wooden skewers ~ however, if you should use, soak in water before using).
  • Grill scallops on bothe sides until cooked through 3-4 minutes per side.
  • Grill shrimp until cooked through, about 2 minutes per side.
  • Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.
  • Serve with yellow rice, fried ripe plantains, and a salad of red peppers and sliced tomatoes and a lovely wine.
  • Enjoy!

Nutrition Facts : Calories 799.8, Fat 67, SaturatedFat 10.9, Cholesterol 195.6, Sodium 1278.2, Carbohydrate 18.6, Fiber 0.6, Sugar 12.9, Protein 31.1

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 CHERVIL VINAIGRETTE RECIPE



Grilled Scallops with Chervil Vinaigrette Recipe image

Provided by á-2053

Number Of Ingredients 9

1 ½ lbs. sea scallops
¼ cup butter
¼ cup white wine vinegar
3 shallots, minced
2 Tbs. fresh lime juice
1 Tbs. minced fresh ginger
½ cup olive oil
½ cup chopped fresh chervil
1 small tomatoes, peeled, seeded and diced

Steps:

  • Rinse scallops and pat dry. Thread on skewers. Brush with butter and grill over hot coals for 5 to 7 minutes, until scallops are opaque. In a small saucepan, combine remaining ingredients, except chervil and tomatoes, heat through. When ready to serve, add chervil and tomatoes, spoon over scallops.

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

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.

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