Best Grilled Scallops Wrapped In Pancetta With Herb Salad Recipes

GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA

Steps:

• For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
• For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
• For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
• Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.

GRILLED SCALLOPS WRAPPED IN PANCETTA, WITH HERB SALAD

Steps:

• Preheat grill to medium. Brush scallops lightly with olive oil. Unravel pancetta into 6 thin strips. Cut strips to fit around the scallops' narrow rims. Wrap a strip of pancetta around each scallop, and thread scallops on 2 parallel skewers through the pancetta so they are easier to turn.
• In a large bowl, toss together arugula, butter lettuce, mint, fennel and orange zest. Sprinkle with balsamic vinegar, olive oil and salt, and toss to mix. Taste, and adjust seasoning. Divide among 4 plates.
• Season scallops lightly on the top and bottom with salt. Grill until scallops and pancetta are crisp on edges and scallops are cooked through. Remove from grill and place on top of salads. Serve.

GRILLED SCALLOPS WITH FARRO AND PLUM SALAD

Steps:

• Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
• Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
• Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.

MISO-GLAZED GRILLED SCALLOPS

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
• Whisk together the miso and mirin or sake; season to taste with pepper.
• Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
• When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with sesame seeds and scallions and serve immediately.