Grilled Scallops And Vegetables With Cilantro Sauce Food

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GRILLED SCALLOPS



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

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.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

GRILLED CILANTRO-LIME SCALLOPS WITH ZUCCHINI AND COUSCOUS



Grilled Cilantro-Lime Scallops with Zucchini and Couscous image

Aleppo pepper, also known as a Halaby pepper, is named after a city in northern Syria that is famous for its chiles. These pepper flakes have a mild, almost tangy flavor and are about half as spicy as most chile flakes. Combined with lime, cilantro and garlic, the Aleppo pepper really shines slathered over scallops and zucchini before they are grilled. The bright, herby, tangy sauce for this recipe acts as a marinade for the scallops and vegetables, a dressing for the couscous and a finishing sauce.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

2/3 cup plus 2 tablespoons olive oil
1 small yellow onion, chopped small
Kosher salt and freshly ground black pepper
1 cup pearled Israeli couscous
1 small red bell pepper, chopped small
2 cups chicken broth
1 small bunch cilantro, stems and leaves
Juice and zest of 2 limes
3 cloves garlic
1 teaspoon Aleppo pepper, plus more for garnish
1 small zucchini (about 4 ounces), sliced into 1/2-inch-thick half-moons
1 small yellow squash (about 6 ounces), sliced into 1/2-inch-thick half-moons
16 large sea scallops (about 1 1/2 pounds), patted dry

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.

SCALLOPS WITH CILANTRO SAUCE AND ASIAN SLAW



Scallops with Cilantro Sauce and Asian Slaw image

Categories     Shellfish     Vegetable     Appetizer     Sauté     Quick & Easy     Lunch     Scallop     Summer     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 first-course servings

Number Of Ingredients 15

1 large carrot, cut into julienne
1/3 lb daikon radish, peeled and cut into julienne
1 unpeeled Granny Smith apple, cut into julienne
1 scallion, cut into julienne (with a knife)
3 tablespoons rice vinegar (not seasoned)
1 1/2 tablespoons sugar
1 teaspoon salt
1/2 cup finely chopped fresh cilantro
3 tablespoons fresh lime juice
1 to 2 teaspoons minced fresh serrano chile
1 teaspoon Asian fish sauce
1/4 cup vegetable oil
1 1/2 lb sea scallops, tough muscle discarded from each
Special Equipment
an adjustable-blade slicer with julienne blade

Steps:

  • Toss together carrot, radish, apple, scallion, vinegar, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl. Let stand, tossing occasionally, 15 minutes to soften.
  • Stir together cilantro, lime juice, chile, fish sauce, 3 tablespoons oil, and remaining 1/2 tablespoon sugar, or to taste.
  • Pat scallops dry. Sprinkle with remaining 1/2 teaspoon salt. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, and sauté scallops, turning over once, until golden and just cooked through, about 4 minutes total.
  • Drain slaw, discarding liquid. Divide among 6 plates and top with scallops. Drizzle with cilantro sauce.

GRILLED SCALLOPS AND VEGETABLES WITH CILANTRO SAUCE



Grilled Scallops and Vegetables With Cilantro Sauce image

This is so good. I love grilled scallops and the vegetables and cilantro sauce bring this to another level.

Provided by mommyoffour

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon hot chili oil
1 teaspoon dark sesame oil
1 green onion, chopped
1 tablespoon finely chopped fresh ginger
1 cup chicken broth
1 cup fresh cilantro, chopped
1 lb sea scallops
2 zucchini, cut into 1/2 inch slices
2 yellow squash, cut into 1/2 inch slices
1 yellow onion, cut into wedges
8 mushrooms

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.

Nutrition Facts : Calories 153.7, Fat 2.9, SaturatedFat 0.6, Cholesterol 27.3, Sodium 653.5, Carbohydrate 14.4, Fiber 3, Sugar 7.1, Protein 18.9

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE



Grilled Scallops with Vegetables and Hoisin-Orange Sauce image

Provided by Stan Frankenthaler

Categories     Ginger     Appetizer     Orange     Scallop     Cucumber     Carrot     Summer     Grill/Barbecue     Watercress     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 appetizer servings

Number Of Ingredients 23

Sauce
1 8.5-ounce jar hoisin sauce sauce*
1/3 cup orange juice
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon grated orange peel
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
Vegetables
3 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
1 teaspoon chili-garlic sauce*
1 teaspoon fish sauce (nam pla)*
1 bunch watercress, trimmed
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, cut into matchstick-size strips
3/4 cup cilantro leaves (from large bunch)
1/2 red onion, very thinly sliced
Scallops
1 1/2 teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops
Vegetable oil

Steps:

  • For sauce:
  • Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
  • For vegetables:
  • Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally.
  • For scallops:
  • Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour.
  • Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
  • Available at Asian markets and many supermarkets.

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE



Grilled Scallops With Vegetables and Hoisin-Orange Sauce image

Make and share this Grilled Scallops With Vegetables and Hoisin-Orange Sauce recipe from Food.com.

Provided by Ashley U

Categories     Asian

Time 1h21m

Yield 2 serving(s)

Number Of Ingredients 19

1 (8 1/2 ounce) jar hoisin sauce
1/3 cup orange juice
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon grated orange rind
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
3 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
1 teaspoon chili-garlic sauce
1 teaspoon fish sauce
1 bunch watercress, trimmed
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, cut into matchstick-size strips
3/4 cup cilantro leaf
1/2 red onion, very thinly sliced
1 1/2 teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops

Steps:

  • Mix all sauce ingredients in a bowl.
  • Mix first 4 vegetable ingredients in a large bowl.
  • Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
  • Season with salt and pepper.
  • Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
  • Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
  • Transfer seeds to a plastic bag.
  • Using mallet or hammer, coarsely crack seeds.
  • Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
  • Let stand at least 30 minutes or chill up to 1 hour.
  • Prepare barbecue to medium-high heat.
  • Thread 3 scallops onto each of 4 skewers.
  • Brush barbecue rack with oil to prevent sticking.
  • Grill scallops until just opaque in center, about 3 minutes per side.
  • Divide vegetables among 2 plates.
  • Top each with scallops and serve, passing Hoisin-Orange sauce separately.

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