GRILLED SCALLOPS WITH TOMATO-ONION RELISH
Categories Onion Tomato Cocktail Party Scallop Summer Grill/Barbecue Gourmet
Yield Makes 4 main-course or 24 hors d'oeuvres servings
Number Of Ingredients 8
Steps:
- Prepare grill for cooking.
- Make relish:
- Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook scallops while relish is standing:
- Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
- Serve scallops with relish.
SEA SCALLOPS WITH CARAMELIZED ONION
Provided by Aaron McCargo Jr.
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- In a large saute pan over medium-high heat, add the olive oil. Add the onions, leeks, and salt and pepper, to taste. Cook stirring frequently until caramelized, about 15 minutes. Add the garlic and shiitake mushrooms. Continue cooking for an additional 3 to 4 minutes. Stir in the vegetable broth and bring to a simmer. Add the peas, red pepper flakes and scallions.
- Season the broth with salt and pepper, to taste, and add a dash of sherry vinegar. Cook for 1 minute. Keep warm. Season the scallops with salt and pepper, to taste. In another large saute pan over medium-high heat, add the butter. Add the scallops and sear for 4 minutes. Flip the scallops, then squeeze in some lemon juice. Baste the scallops for 1 minute to finish cooking. Remove from heat. Spoon the caramelized onion mixture on serving plates and top each plate with 4 scallops. Serve.
GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME
Here's a simple bright dish that's nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
- Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
- Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
- Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
- Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.
Nutrition Facts : @context http, Calories 127, UnsaturatedFat 3 grams, Carbohydrate 13 grams, Fat 4 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 561 milligrams, Sugar 5 grams, TransFat 0 grams
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 SHELL STEAK WITH TOMATO-SCALLION RELISH
Steps:
- 1. Prepare an outdoor grill with a high fire. Brush grill grate lightly with oil. Lightly rub steak with some olive oil and sprinkle with herbes de Provence and salt and pepper to taste. Place tomatoes, scallions, and garlic cloves in a large bowl, coat with 1 tablespoon of olive oil and season with salt and pepper to taste.
- 2. Place steak on grill, arrange vegetables around it, and grill 3 to 5 minutes, turning once, until an instant-read thermometer inserted in the meat reads 120degreesF to 125degreesF for rare; 125degreesF to 130degreesF for medium-rare; or 130degreesF to 135degreesF for medium, and the vegetables are charred. Transfer steak and vegetables to a cutting board and let rest 5 minutes.
- 3. Core tomatoes once cool enough to handle. Squeeze garlic cloves from their skins and chop with tomatoes and scallions until chunky. Transfer vegetable relish, including juice, to a bowl and stir in remaining olive oil, vinegar, and Worcestershire sauce. Season to taste with salt and pepper. Slice meat against grain and on an angle, and transfer to a plate or platter. Serve with relish and grilled bread.
Nutrition Facts : Calories 409, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 40 milligrams, Sodium 366 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 29 grams
SEARED SEA SCALLOPS WITH TOMATOES AND ONIONS
Provided by Moira Hodgson
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees and preheat grill to hot. Wipe the scallops dry with paper towels and brush them with a tablespoon of olive oil. Grill over very high heat just enough to make crosshatch marks on both sides. Do not cook any longer.
- Heat a tablespoon olive oil in a saucepan. Add the tomato and onion and saute for five minutes. Add the garlic and wine and cook two minutes more. Stir in the capers, olives, thyme, half a teaspoon of rosemary, the remaining three tablespoons of olive oil and salt and pepper.
- Pour mixture into a baking dish and arrange scallops on top. Bake for five minutes. Remove from oven and cool. Sprinkle with the extra-virgin olive oil and remaining rosemary and serve at room temperature.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 20 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 4 grams, Sodium 846 milligrams, Sugar 4 grams, TransFat 0 grams
GRILLED SCALLOPS WITH BLISTERED-YELLOW-PEPPER RELISH
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistering, about 10 minutes. (Or char under the broiler.) Transfer to a bowl, cover with a plate, and let cool completely. Scrape off skins with a paring knife or paper towel.
- Remove stems, ribs, and seeds, then finely dice peppers and transfer to another bowl. Add almonds, garlic, paprika, vinegar, and oil; season with salt. Relish can be refrigerated in an airtight container up to 5 days.
- Cook couscous in boiling salted water according to package instructions. Drain; drizzle with oil. Transfer to a platter.
- Heat grill to medium. Thread scallops on metal skewers; drizzle with oil and season with salt and pepper. Grill, turning, until scallops are lightly charred and just cooked through, about 2 minutes a side. Transfer skewers to couscous. Drizzle with some relish; sprinkle with scallions and cilantro. Serve, with more relish alongside.
GRILLED FISH WITH TOMATO-GREEN ONION RELISH
Make and share this Grilled Fish With Tomato-Green Onion Relish recipe from Food.com.
Provided by Sayster
Categories Lunch/Snacks
Time 36m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For tacos: Combine first 8 ingredients in a bowl. Add fish; toss to coat. Cover and refrigerate 15 minutes.
- Wrap tortillas in foil. Place fish and tortillas on a grill rack coated with cooking spray. Grill fish, covered with grill lid, over medium-high heat (350° to 400°) 3 minutes on each side or until fish flakes easily with a fork.
- Preparation.
- For relish: Combine ingredients in a medium bowl; stir well.
- Makes about 3 cups of relish.
- Divide fish among tortillas; top with relish. Serve with lime wedges.
Nutrition Facts : Calories 154.4, Fat 4.3, SaturatedFat 0.5, Cholesterol 76.2, Sodium 393, Carbohydrate 7.3, Fiber 2.2, Sugar 3, Protein 22.2
GRILLED SCALLOPS WITH TOMATO-ONION RELISH
From a magazine. Wish you could see the photo. Very pretty presentation. Serves 4 as a main course or makes 24 hors d'oeuvres. Grilled scallops' carmelized crust brings out their sweetness.
Provided by Oolala
Categories Onions
Time 45m
Yield 24 hors d'oeuves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Soak onion in 1 cup of water with 1/2 teaspoons salt for 15 minutes and then drain.
- Stir together the onion, tomato, vinegar, sugar and remaining 1/4 teaspoons salt and let stand for 20 minutes.
- Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook the scallops while the relish is standing by patting them dry with paper towels and adding salt and pepper to season.
- Grill in 2 batched on lightly oiled grill rack, turning once, until just cooked through, 4-5 minutes.
- Serve scallops with relish.
Nutrition Facts : Calories 100, Fat 0.8, SaturatedFat 0.1, Cholesterol 29.7, Sodium 584, Carbohydrate 7, Fiber 0.8, Sugar 3.1, Protein 15.7
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