Grilled Ponzu Marinated Scallop Lollipops Food

GRILLED PONZU MARINATED SCALLOP LOLLIPOPS

Steps:

• Preheat a cleaned, oiled grill.
• In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
• Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.
• If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with "lollipops".
• Beverage: Veuve Clicquot Blanc de Blanc or DVX

GRILLED MISO MARINATED SCALLOPS WITH HIJIKI SALAD

Steps:

• Mix all marinade ingredients together and marinate scallops covered and refrigerated for 4 to 6 hours. Large scallops can marinated overnight as well. On a hot grill, mark the scallops on both sides. Should be served medium to medium rare. Serve 3 scallops on top of a small mound of hijiki salad.
• HIJIKI SALAD: In a bowl, pour warm water over seaweed and soak for 30 minutes, or until soft. Boiling hot water will leak out too much flavor. Drain the seaweed well. Mix all other ingredients and toss with the seaweed and cucumber. Check for seasoning.;

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 WITH GRILLED PINEAPPLE SALSA

Steps:

• Soak wooden skewers in water for 30 minutes.
• Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.
• Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.
• Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste.

GRILLED PONZU JERK YELLOW TAIL SNAPPER WITH GINGER SLAW AND SHOESTRING POTATOES

Steps:

• In a baking dish just large enough to hold the fish, combine the goat peppers, Bahamian thyme, allspice, bay leaves, cinnamon, ginger beer, ponzu, shallots, ginger, orange juice, orange zest, and soy sauce. Stir to blend, add the snapper, and turn to coat. Allow the snapper to marinate for 20 minutes.
• Prepare an outdoor grill. Season the fish with salt and pepper to taste, spray the grill with nonstick cooking spray, and grill over very high heat until grill marks form, about 5 minutes.
• Rotate the fish and grill for 5 minutes more. Turn the fish and grill on the second side just until done, about 5 minutes.
• Alternatively, heat a grill pan over high heat and brush with 2 tablespoons of canola oil. Grill the fillets as above, rotating and turning the fish once, 15 minutes.
• Fillet the fish. Divide the Ginger Slaw among 4 plates and top each portion with a snapper fillet. Garnish with the Shoestring Potatoes with Thyme Salt, and serve.
• Place the cut potatoes in the water and let sit refrigerated for 1 hour or overnight. Fill a small heavy pot 1/3 full with the oil, and heat to 275 degrees F. Add the potatoes and fry until light tan, about 5 to 7 minutes. Remove the potatoes, drain, and dry. Heat the oil to 475 degrees F, add the potatoes, and fry until golden brown, about 4 to 5 minutes. Remove the shoestrings and drain on paper towels. Season with the thyme salt, to taste, while hot.
• In a large bowl, combine the grape seed oil, rice vinegar, scallions, mustard, ginger, and, whisk to blend. Add the cabbage and carrots and mix to coat. Season with the salt and pepper, and allow to rest to flavor, about 20 minutes.

GRILLED PONZU-MARINATED SNAPPER WITH WASABI OIL AND SOY MARINATED GINGER

Steps:

• For the marinade, mix ponzu, ginger, soy and sesame oil. Marinate fish for only 10 minutes. Over-marinating will fully cook the fish.
• On a hot grill, season the fish and mark both sides. The fish will take about 8 minutes to fully cook.
• For the salad, mix the neutral vinaigrette with the gari and toss with pea sprouts. Place a small mound in the middle of the plate and top with grilled snapper. Drizzle plate with soy ginger and wasabi oil.
• Whisk all together.
• Bring vinegar, soy sauce, brown sugar, and scallions to a boil. Add ginger, bring back to a boil and simmer for 5 to 10 minutes.
• In a stainless steel bowl, whisk wasabi, mirin, and sugar. Add water until a loose puree is achieved. Whisk in oil.
• For extra spicy, use less oil.

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 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.

SEARED SCALLOP SALAD WITH PONZU SAUCE

Steps:

• PONZU SAUCE:.
• Put bonito flakes, stock, lime juice, soy sauce, and mirin in a small saucepan; bring to a boil over high heat, then reduce heat to medium and simmer for 1 minute.
• Remove from heat and allow to cool, then strain sauce, discarding solids, and set aside.
• THE SALAD:.
• Heat 1 tablespoons of the oil in a medium nonstick skillet over medium-high heat.
• Add corn, and sauté until lightly golden, about 5 minutes, then transfer to a large bowl.
• Add tatsoi, scallions, and cilantro leaves to the bowl, and toss with 8 tablespoons of the reserved ponzu sauce.
• Divide salad among four plates.
• Pat scallops dry with paper towels, then rub with remaining 2 tablespoons oil, and season with ground fennel and salt and pepper to taste.
• Heat the same medium nonstick skillet over medium-high heat.
• Add scallops, and sear (working in two batches, if necessary, to avoid crowding the skillet) until lightly browned, about 1 1⁄2 minutes per side.
• Arrange scallops around salad, 4 per plate, then drizzle salad with remaining ponzu sauce.