Best Skewered Scallops With A Spicy Rub Recipes

PAN SEARED SHRIMP AND SCALLOP SKEWERS

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.

SEARED SPICE-RUBBED SEA SCALLOPS

Steps:

• Make the salsa verde: Combine the mustard greens, parsley, mint, tarragon, capers, anchovies, garlic and lemon zest in a large bowl. Stir in the olive oil and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
• Make the scallops: Combine the paprika, brown sugar, cumin, ground fennel, coriander, mustard powder and 1 teaspoon salt in a small bowl. Season the scallops on both sides with salt and pepper, then sprinkle all over with the spice mixture. Rub the spices into the scallops.
• Heat the canola oil in a large nonstick skillet over high heat until the oil begins to shimmer. Add the scallops to the pan in a single layer and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the scallops are just cooked through, about 2 more minutes.
• Serve 2 or 3 scallops per plate; top each scallop with a dollop of salsa verde, sprinkle with the Cotija cheese and top with a Fresno chile slice. Serve with chile paste and garnish with microgreens.

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.

SCALLOP SKEWERS

Steps:

• In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
• Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

PAN SEARED SHRIMP AND SCALLOP SKEWERS

Steps:

• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on 4 skewers.
• Season both skewers with salt and pepper on both sides.
• Combine paprika, crushed pepper, lemon zest and parsley in small dish.
• Sprinkle combined herbs and spices over skewers and rub.
• Spray heated pan with cooking spray and sear shrimps 3 minutes on each side or until curled and pink.
• Squeese the juice of 1/2 lemon over the pant and remove to a warm platter.
• Return pan to heat and spray again with cooking spray.
• Cook scallops 3 to 4 minutes on each side or until carmel in color.
• Squeeze juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

SKEWERED SCALLOPS

Steps:

• Rinse scallops in cold water; pat dry with paper toweling. Halve any large scallops.
• In a bowl, combine dry white wine, lemon juice, butter, garlic, salt and pepper. Add scallops. Cover and marinate at room temperature for 1 hour. Drain; reserve marinade.
• On 8 skewers thread scallops, allowing some space between each scallop. Sprinkle lightly with paprika. Grill over medium coals for 8 to 10 minutes or till scallops are tneder. Turn often and brush with reserved marinade. (Or broil 4 inches from the heat about 10 minutes, turning once -- but grilling outside over coals is best!). Serve with kiwi fruit, if desired.

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

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.