Grilled Bay Scallops Food

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 BAY SCALLOPS

Steps:

• Rinse scallops and pat dry with paper towels.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Melt butter in a frying pan over medium heat. Add onions and garlic; cook 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.
• Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
• Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture 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.

SAUTEED BAY SCALLOPS WITH LEMON BUTTER

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

ROASTED BAY SCALLOPS WITH BROWN BUTTER AND SHALLOTS

Steps:

• Heat oven to maximum,at least 500 degrees. As it heats,place a roasting pan large enough to hold scallops in one layer in oven.When oven is hot, add butter to pan.Cook,shaking pan once or twice,until butter has melted and begun to turn brown.
• Immediately add scallops and cook,undisturbed,about 3 minutes.Add shallots and stir.Roast for 2 minutes,or until scallops are tender and not at all rubbery;do not overcook.Remove to a platter,season with salt and pepper,stir in herb and serve.

SIMPLEST BAY SCALLOPS

Steps:

• Preheat a large nonstick skillet over medium heat for 2 minutes. Add the scallops; do not crowd. Cook without stirring until they brown lightly on one side, about 2 minutes. Turn, and brown the other side.
• Remove from the heat, and sprinkle lightly with salt. Serve with lemon wedges.

MY VERSION OF 3 MINUTE(TOP OF STOVE) BAY SCALLOPS

Steps:

• Melt butter in large skillet.
• Add garlic.
• Toss in Scallops and cook for about 2 minutes, until scallops are opaque, don't overcook.
• Add lemon juice and toss.
• Mix in bread crumbs until scallops are well coated.