Best Lemongrass Scallop Skewers Recipes

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.

Lemon Grass Skewered Shrimp image

Provided by Food Network

Categories appetizer

Time 4h14m

Yield 2 servings

Number Of Ingredients 8

6 shrimp, heads removed
6 pieces lemongrass, core only cut in 3-inch pieces
Metal or wooden skewers soaked in water for 20 minutes
1 clove garlic, chopped
10 Thai basil leaves, chopped
Pinch sea salt
Fresh ground black pepper
Chopped cilantro leaves

Steps:

Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.

Skewered Sea Scallops with Lemon-Fennel Dressing image

Provided by Bobby Flay

Categories appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 cloves garlic, finely chopped
3 tablespoons Pernod
3 tablespoons olive oil
Salt and freshly ground black pepper
12 sea scallops
8 wooden skewers, soaked in water for 30 minutes
Lemon-Fennel Dressing, recipe follows
2 lemons, halved and grilled
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh fennel tops

Steps:

Heat grill to high.
Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a large baking dish. Add the scallops, turn to coat, cover and refrigerate for 20 minutes.
Skewer 3 scallops onto 2 skewers so that the scallops lay flat. Season the scallops with salt and pepper on both sides and grill for about 2 minutes per side or until just cooked through. Transfer to a serving platter and immediately drizzle with the Lemon-Fennel Dressing. Serve with grilled lemons on the side.
Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops.

Pan Seared Shrimp and Scallop Skewers image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 (6 to 8-inch) bamboo skewers
16 jumbo deveined, peeled shrimp
16 sea scallops
Salt and pepper
1 teaspoon sweet paprika, 1/3 palmful
1/2 teaspoon crushed red pepper flakes, eyeball it
1 lemon zested and juiced
2 tablespoons chopped flat leaf parsley, a handful
1 tablespoon extra virgin olive oil, 1 turn of the pan

Steps:

Preheat a large nonstick skillet over medium high to high heat.
On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.