Grilled Jumbo Sea Scallops With Roasted Corn And Peach Salad Food

GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
• Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
• Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
• Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

QUICK MARINATED GRILLED SCALLOPS

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

GRILLED JUMBO SEA SCALLOPS WITH ROASTED CORN AND PEACH SALAD

Steps:

• For the oil: In a blender, add the olive oil and cilantro and puree until smooth. Hold until ready to use. For the salad: Bring a pot of water to a boil, adding a teaspoon of salt. Shuck the corn, removing all of the husk and silk. Place in the boiling water for one minute. Remove from the water and place on a platter. Drizzle with a small amount of extra virgin olive oil and season lightly. Place the corn on a hot charcoal or gas grill, roasting the corn until parts are golden brown. In a bowl, add the peaches, red onion, cilantro, cumin, honey, lime juice and zest and olive oil. When the corn has cooled, using a sharp knife, cut the corn from the cob. Add to the peach mixture. Season to taste with salt and pepper, and chill. Soak the bamboo skewers in water for 1 hour before use. Holding two skewers side by side, push the scallops on to the skewers. Brush the scallops with olive oil and refrigerate until ready to grill. When ready, remove from the refrigerator for 5 minutes before cooking. Season with salt and pepper just before putting on the hot grill. Cook on one side for about 3 to 4 minutes before making sure there is nice color on the first side. Turn the scallops over and cook for about 1 minute longer. To assemble: Place about ½ cup of arugula on each plate to one side. Stir the corn and peach salad, and spoon the servings on to each plate. Take the skewer, holding over the salad and pull the skewers from the scallops placing them on the plate. Drizzle the cilantro oil around the plate. Place a lime half and tomatoes on the plate, and serve immediately.

GRILLED SEA SCALLOPS

Steps:

• Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
• In a small bowl, combine remaining ingredients and then rub onto scallops.
• TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
• TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.