GRILLED SCALLOPS WITH ANCHOVY, MINT & CORIANDER
Provided by Nathan Outlaw
Categories Starters Jamie Magazine Seafood Alfresco Aussie Christmas Dinner Party Dinner for two
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the grill to full whack.
- To make the dressing, chop the coriander and mint leaves, then blitz with the anchovies for 1 minute. Add the oil and squeeze in 25ml of the lime juice and blitz for another minute.
- Place a scallop with its roe into each shell and add 1 tablespoon of dressing to each.
- Lay them on a baking tray and place on a high shelf under the grill. Cook for 3 to 4 minutes, then remove and top with a sprinkling of breadcrumbs.
- Place back under the grill, on a low shelf, for a further 2 to 3 minutes, or until golden, and serve immediately.
Nutrition Facts : Calories 454 calories, Fat 34.9 g fat, SaturatedFat 2.4 g saturated fat, Protein 19.7 g protein, Carbohydrate 14.7 g carbohydrate, Sugar 0.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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.
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 SCALLOPS WITH FARRO AND PLUM SALAD
We love scallops for delicious weeknight meals in a hurry because they cook in mere minutes. Just be careful not to overcook them here -- they can become dried out very easily!
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the farro as the label directs. Meanwhile, whisk the orange juice, vinegar and olive oil in a large bowl; season with 1/2 teaspoon each salt and pepper. Add the plums, fennel, shallot and jalapeño and toss well to coat.
- Preheat a grill to medium high and oil the grates. Toss the scallops with the coriander, orange zest and 1/4 teaspoon each salt and pepper. Grill the scallops until browned, about 2 minutes per side. Transfer to a large plate.
- Fluff the farro with a fork and add it to the plum-fennel mixture. Stir in the mint. Divide the farro salad among plates and top with the scallops.
Nutrition Facts : Calories 470, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 34 milligrams, Sodium 619 milligrams, Carbohydrate 59 grams, Fiber 9 grams, Protein 26 grams, Sugar 13 grams
CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL
Steps:
- Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
- Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
- Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
- Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.
GRILLED SCALLOPS AND VEGETABLES WITH CILANTRO SAUCE
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
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 CORIANDER BUTTER SAUCE
Categories Herb Onion Low/No Sugar Scallop Grill/Barbecue Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
- Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.
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