Bobby Flay Grilled Scallops Food

GRILLED SCALLOPS

Steps:

• Pat scallops dry with a dish towel or paper towels. It's very important to get out as much of the liquid as possible.
• Drizzle or brush scallops with olive oil on both sides and season with salt and pepper. Place back in the refrigerator until the grill is ready (it's important to keep scallops cold for as long as possible).
• Preheat an outdoor grill or indoor grill pan over medium-high heat. Rub the grates liberally with an oil with a high smoke point (such as canola or vegetable oil) to prevent the scallops from sticking. Place the scallops directly onto the grates and grill for 2-3 minutes per side, or until slightly charred on the outside and completely opaque.

BOBBY FLAY'S SCALLOPS ON CRISPY TORTILLAS ARE ONE OF HIS GREATEST HITS

Steps:

• Make the tortillas: Line a large platter with paper towels
• Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer
• Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds
• Remove the chips with a slotted spoon to the paper towels and immediately season with salt
• Repeat with the remaining hot oil, tortillas and salt
• Make the relish: Mash the avocado in a bowl until slightly smooth
• Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper
• Fold in the cilantro until combined
• Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer
• Brush the scallops on both sides with the remaining 1 tablespoon oil
• Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture
• Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes
• Flip the scallops and cook until just cooked through, about 2 minutes more
• To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop
• Garnish with cilantro leaves and a squeeze of fresh lime juice

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.