Best Grilled Skewered Scallops And Apricots With Honey Mustard Dressing Recipes

GRILLED SKEWERED SEA SCALLOPS

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.

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 W. PROSCIUTTO & HONEY MUSTARD DIPPING SAUCE

Steps:

• Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well.
• Add the scallops and turn to coat thoroughly.
• Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick.
• Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture.
• Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately.
• Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!

GRILLED SKEWERED SCALLOPS AND APRICOTS WITH HONEY-MUSTARD DRESSING

Steps:

• Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
• Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
• Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.

HONEY-MUSTARD GLAZED SHRIMP AND SCALLOPS

Steps:

• In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
• Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
• Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.