Grilled Cilantro Lime Scallops Food

CILANTRO SCALLOPS

Steps:

• In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
• Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

GRILLED SCALLOPS WITH NORI, GINGER, AND LIME

Steps:

• Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
• Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
• Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
• Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
• Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

PAN-FRIED SCALLOPS

Steps:

• Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
• Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

SEA SCALLOPS WITH CILANTRO GREMOLATA AND GINGER LIME BEURRE BLANC

Steps:

• Make gremolata:
• Stir together cilantro, garlic, and zest in a small bowl.
• Make beurre blanc:
• Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
• Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
• Sauté scallops:
• Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
• Sprinkle scallops with gremolata and serve with sauce.

GRILLED CILANTRO-LIME SCALLOPS WITH ZUCCHINI AND COUSCOUS

Steps:

• Preheat a grill or grill pan to medium-high.
• Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add the onions, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the onions are softened, 6 to 7 minutes. Add the couscous and cook, stirring a few times, until starting to turn golden brown, about 3 minutes. Add the red bell pepper and broth and bring to a boil. Reduce the heat and simmer, covered, until the couscous is softened, and the liquid has been absorbed, 12 to 15 minutes.
• Meanwhile, combine the cilantro, lime juice, garlic, Aleppo pepper, 1 teaspoon salt, a few grinds of black pepper and the remaining 2/3 cup olive oil to a food processor and process until smooth and vibrant green. Reserve 1/3 cup and pour the rest into a large bowl.
• Add the zucchini and the yellow squash to the bowl and toss to coat with the sauce. Thread 7 to 8 pieces, alternating between zucchini and yellow squash, onto each of 4 skewers, threading them so the slices will lay flat on the grill. Season with 1/4 teaspoon salt. Add the scallops to the bowl and toss with the marinade. Set aside while you grill the vegetables.
• Grill the vegetables until grill marks appear on the underside and the vegetables begin to soften, 6 to 7 minutes. Flip and grill until the vegetables are cooked through, 6 to 7 minutes longer.
• Meanwhile, thread 4 scallops each onto 4 skewers so that the scallops lay flat. Season with 1/4 teaspoon salt. Grill until caramelized on one side, about 3 minutes. Flip and cook until the scallops are just firm to touch and opaque in the center, 2 to 3 minutes.
• Stir 3 tablespoons of the reserved cilantro-lime sauce into the couscous and spoon the couscous onto a platter. Place the vegetable and scallop skewers on top and garnish with lime zest and Aleppo pepper. Serve with the remaining cilantro-lime sauce on the side.

SEARED SEA SCALLOPS WITH GINGER-LIME BUTTER

Steps:

• Heat oven to 400 degrees. Wash sweet potatoes and wrap them tightly in foil. Roast until tender, 45 minutes to 1 hour. (If you are using larger sweet potatoes, they may require 15 minutes more in the oven.)
• Using a paring knife, remove the small hard "foot" from the edge of each scallop. Pat scallops dry and season on both sides with salt and pepper.
• Put on a medium pot of salted water to boil for the greens.
• Meanwhile, make the ginger butter: Combine butter, ginger, chile and lime zest and juice and stir together until well incorporated. Season with salt to taste. Set aside.
• Take a cast-iron skillet large enough to hold the scallops without crowding and place over medium-high heat. Add a film of olive oil. When the oil is nearly smoking, add the scallops in one layer and let them sizzle. Reduce heat to medium and continue to cook for at least 5 minutes. Use a small spatula to check the scallops as they brown, allowing them to color gradually. They should be quite crisp and well caramelized. Turn off heat and flip scallops. Leave in pan until firm to the touch.
• While the scallops are cooking, blanch the bok choy: Cook it for 1 minute in the salted boiling water, then drain and blot on a kitchen towel. Keep warm.
• Remove and place scallops, browned side up, onto warmed serving plates. Surround with the bok choy leaves and halved or sliced sweet potatoes.
• Quickly warm the butter in the cast-iron pan and spoon over everything. Sprinkle with cilantro if desired.

SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO

Steps:

• In a small skillet saute onion in butter over medium heat until translucent. Cool.
• Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.
• Cook's Note: Mixture should not be too loose. If necessary, add a bit more flour or another egg.
• Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
• Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro Mayo. Serve warm or at room temperature.
• Cilantro Lime Mayo: Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste
• Cook's Note: This sauce is good with any seafood or fish, especially salmon. Yield: 1 1/2 cups.

GRILLED SCALLOPS AND VEGETABLES WITH CILANTRO SAUCE

Steps:

• Spray cold grid with nonstick cooking spray.
• Preheat grill to medium high heat.
• Heat chili oil and sesame oil in small saucepan over medium heat.
• Add green onion; cook about 15 seconds or just until fragrant.
• Add ginger; cook 1 minute.
• Add chicken broth; bring to a boil.
• Cook until liquid is reduced by half.
• Place mixture in blender with cilantro; blend until smooth.
• Set aside.
• Thread scallops and vegetables onto skewers.
• Grill about 8 minutes per side or until scallops turn opaque.
• Serve hot with cilantro sauce.