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.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
GRILLED SCALLOPS
Provided by Food Network
Categories appetizer
Time 22m
Yield 5 to 6 servings
Number Of Ingredients 5
Steps:
- Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
- Grill for about 2 to 3 minutes on each side. Serve immediately.
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.
Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g
GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS
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.
MISO-GLAZED GRILLED SCALLOPS
This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.
Provided by Mark Bittman
Categories dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course
Time 15m
Yield Varies
Number Of Ingredients 6
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.
GRILLED SEA SCALLOPS
I love scallops and got this recipe from the local grocery store, Dierbergs. I haven't tried it yet, but think it sounds great over rice.
Provided by karen
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
- In a small bowl, combine remaining ingredients and then rub onto scallops.
- TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
- TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.
GRILLED SCALLOPS WRAPPED IN PROSCIUTTO
With just a few ingredients, these quick-cooking skewers become an elegant starter to stave off hunger or an easy addition to any grilled menu.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
- Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
- Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.
GRILLED SHRIMPS & SCALLOPS
We all love seafood at our house, especially scallops. I hope you enjoy this very special dish...these are my favourite seafood kebabs.
Provided by Baby Kato
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all marinade ingredients together.
- Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
- Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
- Thread the seafood and vegetables alternately on skewers.
- Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
- This is wonderful served with a simple noodle dish, steamed rice or a green salad.
Nutrition Facts : Calories 737.4, Fat 64.5, SaturatedFat 20.4, Cholesterol 101.7, Sodium 898, Carbohydrate 29.8, Fiber 2.1, Sugar 21.5, Protein 15
GRILLED SKEWERED SEA SCALLOPS
This has everything going for it - it's low-calorie, it's fast, and it's delicious. The scallops need to marinate about 30 minutes, which gives you time to rustle up a nice rice pilaf and salad to accompany it. Then throw on the grill and dinner is served!
Provided by JackieOhNo
Categories Low Cholesterol
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
- Thread scallops and tomatoes alternately on 4 skewers.
- Place on platter and drizzle with marinade.
- Cover and refrigerate, basting once with marinade, about 30 minutes.
- Prepare charcoal for grilling or heat broiler.
- Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
- Place lime wedge on each skewer and serve.
Nutrition Facts : Calories 153.5, Fat 4.5, SaturatedFat 0.6, Cholesterol 37.5, Sodium 481.9, Carbohydrate 8.6, Fiber 1.6, Sugar 2.4, Protein 20
WARM CAESAR SALAD WITH GRILLED SHRIMP AND SCALLOPS
Categories Salad Leafy Green Quick & Easy Scallop Shrimp Gourmet
Yield Serves 2
Number Of Ingredients 9
Steps:
- In a small bowl whisk together half the garlic paste, 2 tablespoons of the oil, and salt and pepper to taste, add the bread cubes, and toss the mixture well. Bake the bread cubes on a baking sheet in the middle of a preheated 350° F. oven for 12 to 15 minutes, or until the croutons are golden.
- In a large bowl whisk together the remaining garlic paste, 2 tablespoons of the remaining oil, the anchovy paste, the lemon juice, and salt and pepper to taste until the dressing is combined well. In a bowl toss the shrimp and the scallops with the remaining 1 tablespoon oil and salt and pepper to taste and grill them in a ridged grill pan or on an oiled rack set about 6 inches over glowing coals for 2 to 3 minutes on each side, or until the shrimp are cooked through and the scallops are opaque. Transfer the shell fish to the large bowl, add the romaine and 1 tablespoon of the Parmesan, and toss the salad well. Divide the salad between 2 plates and sprinkle the croutons and 1/2 tablespoon of the remaining Parmesan over each serving.
SOY-GINGER GRILLED SCALLOPS
Soba noodles tossed with spinach and mushrooms provide a flavorful bed for gingery grilled scallops in this light dish perfect for a weeknight meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 10
Steps:
- Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
- Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
- Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.
Nutrition Facts : Calories 265 g, Cholesterol 20 g, Fat 9 g, Fiber 5 g, Protein 19 g, Sodium 682 g
CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO 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.
GRILLED SCALLOPS WITH BLACK BEANS
From one of my cookbooks-ripped right out and tucked inside my recipe box. Half hour marination required.
Provided by Oolala
Categories Black Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place scallops in shallow dish.
- Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
- Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
- Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
- Add bell pepper and sauté until tender.
- Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
- Remove from heat; stir in vinegar and keep warm.
- Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
- Coat grill rack with cooking spray; place over medium coals (300-350°F).
- Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
- Spoon black bean mixture evenly onto individual serving plates.
- Arrange grilled scallops evenly over black bean mixture.
- Serve immediately.
Nutrition Facts : Calories 246.7, Fat 2.7, SaturatedFat 0.4, Cholesterol 37.5, Sodium 647.2, Carbohydrate 28.7, Fiber 9.4, Sugar 2.5, Protein 27.1
GRILLED SCALLOPS WITH LEMONY SALSA VERDE
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Provided by Alison Roman
Categories Kid-Friendly Lemon Scallop Spring Summer Grill/Barbecue Cilantro Parsley Bon Appétit Seafood Shellfish Small Plates
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .
GRILLED LEMON-PESTO SHRIMP AND SCALLOPS
Grilling imparts a pleasant smoky flavor to shrimp and scallops coated in store-bought pesto. Have it ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Heat coals or gas grill for direct heat. In large bowl, mix all ingredients. Place seafood mixture in grill basket (grill "wok").
- Cover and grill seafood mixture over medium heat 10 to 12 minutes, shaking basket or stirring seafood mixture occasionally, until shrimp are pink and firm and scallops are white.
Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g
GRILLED SEA SCALLOPS WITH CORN AND PEPPER SALSA
These summery grilled scallops are served with a kicky corn salsa, made bright green with puréed raw tomatillos, punched up with jalapeño and lime. Look for dry-packed or diver scallops, which means they are quite fresh (and haven't been dipped in a solution of sodium bisulphite, a commonly used preservative). Large scallops, about 2 ounces each, are ideal for grilling or pan-searing. Serve with small boiled potatoes.
Provided by David Tanis
Categories dinner, quick, seafood, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
- Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
- Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
- When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
- Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 4 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 548 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED SCALLOPS AND MUSHROOMS IN FOIL PACKETS
Make and share this Grilled Scallops and Mushrooms in Foil Packets recipe from Food.com.
Provided by Kathy
Categories Summer
Time 17m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Place scallops on foil.
- Cover with mushrooms, butter, parsley, and garlic.
- Sprinkle with seasoning.
- Double fold heavy duty aluminum foil and seal ends.
- Grill on low-medium heat about 12 minutes or until done.
Nutrition Facts : Calories 390.3, Fat 24.6, SaturatedFat 14.9, Cholesterol 115.6, Sodium 1104.1, Carbohydrate 11.9, Fiber 1.4, Sugar 2.3, Protein 31.5
GRILLED BAY SCALLOPS
Growing up in Florida, our family would take our boat out in Tampa Bay and gather scallops. When we returned home, my father would grill them with butter. I think this is the best way to enjoy bay scallops because grilling really brings out their sweet flavor. Serve with extra butter and a lemon wedge.
Provided by Melanie Butler
Categories Seafood Shellfish Scallops
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Rinse scallops and pat dry with paper towels.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Melt butter in a frying pan over medium heat. Add onions and garlic; cook 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.
- Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
- Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 7.2 g, Cholesterol 64.7 mg, Fat 12.1 g, Fiber 0.6 g, Protein 14.8 g, SaturatedFat 7.3 g, Sodium 285.4 mg, Sugar 1.5 g
GRILLED SCALLOPS WITH NORI, GINGER, AND LIME
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Shellfish Scallop Green Onion/Scallion Lime Juice Mayonnaise Soy Free Dairy Free Tree Nut Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
- Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
- Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
- Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
- Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.
GRILLED SCALLOPS WITH GRILLED PINEAPPLE SALSA
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 4 to 6 appetizer servings or 3 main course servings
Number Of Ingredients 17
Steps:
- Soak wooden skewers in water for 30 minutes.
- Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.
- Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.
- Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste.
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