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
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
CHILI SCALLOPS
Steps:
- Heat the sesame and vegetable oils in a skillet over moderate heat. Very lightly dust the scallops with cornstarch and saute them, on one side only until quite crusty on one side. When crusty, put a lid on the skillet and finish steaming the scallops by steaming them without overcooking them.
- Remove them from skillet and transfer them, browned side on top of the lentils. To the skillet add the rice vinegar, chili paste and 2 teaspoons soy sauce and reduce until syrupy, spoon over the chili scallops and dust with chives.
GRILLED SCALLOPS WITH CHILI DIPPING SAUCE
Make and share this Grilled Scallops With Chili Dipping Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 36m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
- Bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
- Puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
- The sauce should have the consistency of ketchup; if too thick, add a bit of water; if too thin, simmer a few minutes to reduce it; set aside.
- Wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
- Add enough olive oil to lightly coat; season with salt and pepper.
- Place the scallops on the grill grate 1-2 inches apart; grill over direct high heat 4-6 minutes until just opaque in the center, turn once halfway through grilling time.
- Remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.
Nutrition Facts : Calories 104.6, Fat 4, SaturatedFat 0.5, Cholesterol 24.8, Sodium 299.3, Carbohydrate 3.5, Fiber 0.5, Sugar 0.8, Protein 13.1
SIMPLE SCALLOPS WITH DIPPING SAUCE
Entry for Chef #200736 - This is a quick recipe for canapes when you're entertaining or when you want a snack. It's easy to put together. You may cook the scallops on the BBQ or on a pan (as directed). Enjoy.
Provided by Chef floWer
Categories Broil/Grill
Time 15m
Yield 10 Canapes
Number Of Ingredients 12
Steps:
- Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
- Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
- Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
- Serve with dipping sauce.
CHRIS'S GRILLED SCALLOPS ON A STICK WITH SRIRACHA DIPPING SAUCE
Entered for safe-keeping for outdoor grilling. Chris Grove (Nibblemethis.com) derived this variation from "On a Stick", & I have tweaked in case Sriracha sauce is too hard to find. Sriracha sauce is a paste of chili peppers, distilled vinegar, garlic, sugar and salt. Traditional Thai Sriracha is tangier, sweeter and thicker in texture than non-Thai, but the U.S.-made Huy Fong Foods sauce made Sriracha a more common condiment. For genuine Thai Sriracha, many prefer Shark Brand from Thailand; a recipe: http://www.shesimmers.com/2010/03/homemade-sriracha-how-to-make-authentic.html. Huy Fong sauce clones: Recipe #373759 #373759 & Recipe #312209 #312209. Apparently some Thai people residing in the U.S. prefer to substitute Tabasco, Cholula or Valentina hot red sauces for Sriracha. (Note: the double-skewer technique also works great for shrimp.) Serves 4 as a main course or 8 as appetizers. Prep time includes sauce cooling time.
Provided by KateL
Categories Southwestern U.S.
Time 1h19m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- In a small sauce pan, heat the vinegar, sugar, and jelly until the sugar is dissolved. Add the garlic, Sriracha or Tabasco sauce, and mirin and simmer for 5 minutes.
- Whisk the cornstarch and cold water together. Add into the sauce mixture, whisking until thickened to a sauce consistency. Remove from heat, add the cilantro and let cool for 1 hour.
- Set up your grill for direct grilling over high heat.
- Scallops are delicate so you want to make sure your grates are thoroughly clean, preheated, and well oiled or seasoned. Otherwise, your scallops will definitely stick and tear. If you are using stainless or porcelain grates, moisten a towel with oil and rub it on the grates about a minute before grilling.
- Put the grates over the flame 10-15 minutes before starting to cook.
- Place your scallops on skewers (if using wood skewers, they should have been soaked in water for 1 hour prior to threading the scallops). To keep the scallops from spinning, use two skewers.
- Season the scallops with a few pinches of sea salt.
- Grill scallops over high heat for 2 minutes per side.
- Garnish with cilantro and a drizzle of the chili sauce. Serve with extra dipping sauce.
Nutrition Facts : Calories 241.1, Fat 0.6, SaturatedFat 0.1, Cholesterol 27.3, Sodium 468.3, Carbohydrate 45.5, Fiber 0.2, Sugar 35.8, Protein 13.8
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
- To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
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