Citrus Grilled Scallops Food

SCALLOPS WITH CITRUS GINGER SAUCE

Steps:

• Pat your scallops dry with a paper towel and sprinkle them with sea salt.
• Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
• Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
• Plate your scallops, drizzle more sauce on top and garnish with thyme.

PAN SEARED SCALLOPS WITH CITRUS SAUCE

Steps:

• In a small bowl, mix dressing ingredients together and set aside.
• If steaming green beans, set them inside a steamer basket inside a pot, with a little water. Bring to a boil, cover, steam 2 - 3 minutes, or until bright green and just tender. Uncover.
• Heat oil in a large skillet over medium high heat until smoking.
• Season the oil with salt and pepper. Add the patted dry scallops ( or fish) and sear for 1-2 minutes until golden. Turn over. If cooking a thick piece of fish, finish in a warm oven.
• Spoon flavorful dressing over the scallops and green beans.

GRILLED SCALLOPS

Steps:

• Combine the lemon juice, orange juice, honey, garlic and olive oil into a bowl and stir.
• Pour the marinade into a Ziploc bag and add the scallops.
• Make sure the scallops are fully coated and let it marinate in the refrigerator for about one hour.
• Heat the grill to 375 degrees and use direct heat. Because this dish will grill so quickly, make sure the grill is fully up to temperature before adding any of the skewers.
• Remove the scallops from the marinade and add four to five scallops on a flat metal skewer, leaving a little space in between to make sure there is air flow. Sprinkle a little salt and pepper.
• Brush the grill with a little olive oil so the scallops don't burn and will release easily.
• Lay the skewered scallops on the grill and cook each side for about 2-3 minutes. Don't overcook the scallops. You won't need more than a total of six to seven minutes. Look for the meat to turn an opaque white.
• Remove and serve!

SEARED SCALLOPS WITH CITRUS HERB SAUCE

Steps:

• Pat scallops dry with paper towels; sprinkle with salt, pepper and paprika. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add scallops; sear for 1-2 minutes on each side or until golden brown and firm. Remove from the skillet; keep warm., Wipe skillet clean if necessary. Saute garlic in remaining butter until tender; stir in sherry. Cook until liquid is almost evaporated; stir in the remaining ingredients. Serve with scallops.

GRILLED SCALLOPS IN THE HALF SHELL WITH CITRUS FRUITS AND WHITE WINE

Steps:

• Slice the top and bottom of each fruit with a paring knife. Set one of the flat sides on your work surface. From top to bottom, following the curve of the fruit, cut away peel and white pith. Trim off any remaining pith. Holding fruit over a bowl, cut along both sides of each segment, staying close to the membrane, to release. Cut each segment into 5 pieces; set aside.
• Preheat a grill pan over medium-high heat. Whisk together citrus juice, wine, and olive oil in a small bowl; and parsley and stir to combine. Spoon citrus mixture over scallops and place on grill; cook 3 to 5 minutes.
• Remove scallops from grill, spoon fruit mixture over each scallop and serve.

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 MISO-CITRUS SCALLOP LOLLIPOPS

Steps:

• Scrape out the gills from the mushroom caps with a spoon, and set aside.
• Toss the scallops with 2 cups of the Miso-Citrus Marinade in a medium bowl or ziploc bag; marinate in refrigerator 2-3 hours.
• Prepare a grill, heat to hot, and spray grid with nonstick cooking spray.
• Alternatively, heat a grill pan or large sauté pan over high heat.
• Lightly rub portobello with 2 Tablespoons oil and season with salt and pepper.
• If using a pan, add 2 additional tablespoons of oil and swirl to coat.
• Grill or sauté the mushrooms, turning once, until brown, 8-10 minutes.
• Transfer to a medium bowl, cover tightly with plastic wrap, so mushrooms will steam to finish cooking, about 15 minutes.
• Cut mushrooms into ¼ inch slices.
• Remove scallops from marinade and blot to remove excess.
• Encircle each scallop with 1 or 2 mushroom slices, then insert a skewer through the center to make a ‘handle’ and hold mushroom in place.
• (I used 1 slice of mushroom, and wrapped sideways, so that the length of the mushroom was parallel to the skewer, and secured on both ends.).
• Place 2 scallops on each skewer.
• If using a pan, reheat over high heat, add remaining 2 tablespoons of oil, and swirl to coat.
• Lightly pepper the scallops, and, working in batches, sauté the lollipops, turning once, until scallops are cooked through, about 3 minutes per side.
• If using a grill, grill until scallops are cooked through, turning once, about 2 minutes on each side.
• If serving as an appetiser, arrange lollipops on an oval platter.
• To serve as a starter, divide the greens among 4 plates.
• Top with the lollipops, squeeze the juice from the lemon over the lollipops, and serve.