Charcoal Grilled Scallops Food

CHARCOAL GRILLED SCALLOPS RECIPE - (4.1/5)

Steps:

• Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot. 2. Meanwhile, toss scallops and butter together in medium bowl. Season with salt and pepper to taste. Thread scallops onto doubled skewers (see illustration 2, below) so that flat sides of scallops will directly touch cooking grate. 3. Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe the cooking grate. Grill scallops, uncovered, turning skewers once until richly caramelized on each side and medium-rare (sides of scallops will be firm and all but middle third of each scallop will be opaque), 5 to 7 minutes. Serve hot or at room temperature with lemon wedges.

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

Steps:

• Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
• Grill for about 2 to 3 minutes on each side. Serve immediately.

GRILLED SCALLOPS

Steps:

• Preheat a gas or charcoal grill to high heat (450°F to 500°F). Combine butter, lemon zest, lemon juice, oregano, salt and pepper in a medium microwaveable bowl. Microwave on High until the butter melts, about 30 seconds. Stir to blend the ingredients; set aside.
• Pat scallops dry with a paper towel. Gently toss together the scallops and oil in a medium bowl until evenly coated. Place the scallops on oiled grill grate; grill, uncovered, until grill marks appear and the scallops are just opaque in the center, 2 to 3 minutes per side.
• Divide arugula among 4 plates; top with the scallops and drizzle evenly with the butter mixture.

GRILLED SCALLOP "CEVICHE"

Steps:

• Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
• Prepare grill for direct-heat cooking over high heat.
• Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
• While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

PEPPER GRILLED SCALLOPS

Steps:

• Preheat your gas or charcoal grill to a hot to medium hot level. You want your fire to be just under the hot level but not to the medium hot level yet.
• Meanwhile, allow your scallops to come to room temp while your prepare the vinaigrette.
• Combine the vinegar, honey, mustard, and oil in a bowl and whisk together with a fork. If it does not whisk together well just pop it into the microwave for about 30 seconds. Warming makes the honey mix more easily with the other ingredients.
• Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the bowl, and season with salt, pepper, and thyme.
• The grilling has to be done very quickly. Grill the scallops for a minute or two on one side then throw the black peppercorns onto the hottest part of the fire. (This really only works on a charcoal fire. You could try putting the peppercorns in foil with the top open and place the packet on the hottest part of the grill. Put the packet on as soon as you start your gas grill) Allow the scallops to cook for about 2 or 3 minutes more.
• Turn the scallops and allow them to cook for about 4 to 5 minutes on this side, then remove them and serve immediately using the remaining vinaigrette as a salad dressing for the greens.
• NOTE: You could do the same with shrimp or half shrimp and half scallops. Please adjust your time with the size of your seafood.
• One MORE NOTE: Please allow your ingredients to warm up to room temp before placing on the grill for more accurate cooking times. Thanks!