Best Vidal Blanc Scallop Grill Pouches 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 APPLE CIDER BEURRE BLANC

Steps:

• Preheat oven to 350 degrees. Season scallops with salt and pepper and grill for 3 minutes and finish in oven, about 2 minutes. Boil apple juice and cider vinegar, reduce by half. Add cream and butter.
• Slice apples very thin and cook slowly in a pan with butter and sugar. Cook until lightly brown.
• Place apple slices on plate. Place scallops on apples and pour sauce over the top.

VIDAL BLANC SCALLOP GRILL POUCHES

Steps:

• Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium (about 450°F).
• Cut six 18 by 20-inch pieces of heavy-duty aluminum foil. Mold each piece of foil around your fist to shape it into a bowl. In each of the foil bowls place 1/4 cup of the Logan Ridge Vidal Blanc, one-sixth of the sliced shallots, 1 tablespoon of the butter, and 1/2 teaspoon of the olive oil. Top each pocket with 1/3 pound of the scallops, 1/6 portion of halved tomatoes, 1/2 cup of the spinach, 1/6 portion of corn, and 1/4 cup of the basil. Season with salt and pepper to taste. Seal each foil bowl by folding the top of the bowl over itself two times.
• Place the scallop pouches on the grill and cook for about 10 minutes. The steam inside will inflate the packs, and you will hear the juices bubbling. Remove the packages from the grill and use a knife to carefully (the steam is hot) cut open the top of each bowl. Transfer the contents of the packages to individual plates, add garnishes, and enjoy.
• note
• Along with the salt and pepper, Old Bay seasoning or any other seafood seasoning can be used to season the scallops before the pouches are sealed. Open the foil pouches carefully, letting the steam escape slowly. You can present this dish still in the foil bowl atop a plate or transfer the pouches' contents to soup bowls and garnish with fresh herbs and lemon slices.