GRILLED SCALLOPS
This easy Grilled Scallops recipe is a healthy dinner that's ready in 10 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 10m
Number Of Ingredients 4
Steps:
- Pat scallops dry with a dish towel or paper towels. It's very important to get out as much of the liquid as possible.
- Drizzle or brush scallops with olive oil on both sides and season with salt and pepper. Place back in the refrigerator until the grill is ready (it's important to keep scallops cold for as long as possible).
- Preheat an outdoor grill or indoor grill pan over medium-high heat. Rub the grates liberally with an oil with a high smoke point (such as canola or vegetable oil) to prevent the scallops from sticking. Place the scallops directly onto the grates and grill for 2-3 minutes per side, or until slightly charred on the outside and completely opaque.
Nutrition Facts : ServingSize 1 /4 of the grilled scallops, Calories 129.7 kcal, Carbohydrate 2.7 g, Protein 19 g, Fat 4.4 g, SaturatedFat 0.6 g, Cholesterol 37.4 mg, Sodium 462.5 mg, UnsaturatedFat 3.2 g
GRILLED SCALLOPS WITH SPRING GREENS
One of the best ways to prepare sea scallops is also one of the easiest. Simply season them with salt and pepper and grill to sweet, smoky perfection.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 13
Steps:
- Spray a ridged cast-iron stove-top griddle or outdoor grill with nonstick cooking spray and preheat it. Season the scallops lightly with salt and pepper, thread 3 on each side of the skewers, and grill about 1 1/2 minutes per side, or until slightly firm. Remove and set aside.
- Meanwhile, place the mustard, vinegar, lemon juice, and a pinch of salt and pepper in a small food processor. With the machine running, add the oils in a stream. Process for about 30 seconds, then add the boiling water and process for about 10 seconds more.
- Mix the lettuces with the herbs and the dressing, reserving about 2 teaspoons of dressing. Divide the lettuces evenly among 4 plates. Arrange 3 scallops on each plate, drizzle with the reserved dressing, and serve.
GRILLED SCALLOPS
These grilled scallops are marinated in a blend of olive oil, lemon, garlic and herbs, then seared to golden brown perfection on the grill. A quick and easy meal option that's simple yet totally satisfying!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 9
Steps:
- Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a large bowl or resealable plastic bag. Stir to combine the ingredients.
- Add the scallops to the bag or bowl. Toss to coat evenly with the marinade. Seal the bag or cover the bowl.
- Refrigerate and marinate for at least 15 minutes or up to 2 hours. You don't want to marinate for longer than that, as the acid in the lemon juice will start to cook the scallops.
- Thread the scallops onto skewers. This is optional, if you have very large scallops you can skip the skewers and toss them directly onto the grill.
- Heat an outdoor grill or indoor grill pan over medium high heat.
- Place the skewers or loose scallops on the grill. Cook for 1-2 minutes on each side or until scallops are firm and opaque.
- Sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 206 kcal, Protein 23 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 285 mg, Sodium 1317 mg, ServingSize 1 serving
SPECIAL SCALLOP SALAD
What an easy way to fix a special and delicious meal. The balsamic, tarragon and honey blend beautifully. -Mary E. Relyea, Canastota, New York
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Pat scallops dry with paper towels; sprinkle with salt and pepper. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add scallops; sear 1-2 minutes on each side or until golden brown and firm. Remove from pan; keep warm., In same pan, combine chives, vinegar, garlic, tarragon, honey, mustard and remaining oil. Bring to a boil; cook and stir until slightly thickened, about 30 seconds., Divide greens, carrots and tomato among four plates; top with scallops. Drizzle with dressing; serve immediately.
Nutrition Facts : Calories 247 calories, Fat 11g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 821mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
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 FLAVOURED GREENS
Cooking for friends? This sophisticated starter is a taste sensation with lemon, anchovies and garlic packing a punch
Provided by Tom Kerridge
Categories Canapes, Dinner
Time 25m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat half the oil in a frying pan. Add the shallots, garlic and lemon zest, and fry gently until soft. Add the greens the anchovies, and cook for 5 mins until the leaves are wilted.
- Meanwhile, heat the remaining oil in a non-stick pan, then add the scallops and fry for 1-2 mins on each side. Add the butter and lemon juice to the pan and swirl until the butter melts and you have a glossy sauce. Divide the cabbage and scallops between 6 plates and serve with the pan juices spooned over.
Nutrition Facts : Calories 146 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.33 milligram of sodium
PAN-GRILLED SCALLOPS ON GREEN GAZPACHO
Make and share this Pan-Grilled Scallops on Green Gazpacho recipe from Food.com.
Provided by Chuck Hughes
Categories Vegetable
Time 11m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- To make the gazpacho:.
- Add the diced cucumbers, tomatillos, onions, and garlic to a mixing bowl. Pour in the olive oil, and sprinkle with the salt, and black pepper, to taste. Stir to combine and set aside to allow the flavors to blend.
- To make the scallops:.
- Score the scallops with a small knife in a checkerboard pattern.
- In a hot pan, add enough canola oil to line the bottom and sear the scallops on both sides until barely cooked through, about 30 seconds per side. Once cooked, they should just lose their translucent color. Serve the scallops by arranging the scallop shells on a platter. Place a dollop of the gazpacho onto each shell, and then top with a single seared scallop. Add a drizzle of olive oil and, lastly, a dusting of salt, and pepper.
- Cook's Note:.
- Scoring will give the scallops a nice 'browned look' once they're seared.
Nutrition Facts : Calories 145.7, Fat 11.2, SaturatedFat 1.6, Cholesterol 3.6, Sodium 65.4, Carbohydrate 10.1, Fiber 1.4, Sugar 4.2, Protein 3.6
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BUTTER-BASTED SCALLOPS WITH SPRING GREENS AND SNAP PEAS
From foodandwine.com
Category Dinner
- Heat 2 tablespoons oil in a large skillet over medium-high. Season scallops to taste with salt and pepper, and add scallops to skillet. Cook until browned on the bottom, 2 to 3 minutes. Turn scallops, and add butter, whole garlic cloves, and thyme sprigs to skillet. Cook, basting scallops with butter, until browned on the other side and just opaque throughout, 2 to 3 more minutes. Transfer to a warm plate, and pour butter on top; keep warm. Wipe out skillet with paper towels.
- Add remaining 2 tablespoons oil to the same skillet, and heat over medium-high. Add sugar snap peas and thinly sliced garlic, and cook, stirring occasionally, until peas are crisp-tender and garlic is softened, about 2 minutes. Stir in spinach, dandelion greens, and pea shoots, and cook until barely wilted, 1 to 2 minutes. Stir in lemon juice, and season to taste with salt and pepper. Transfer to a platter, and top with scallops and butter. Discard thyme sprigs and whole garlic cloves before serving.
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