GRILLED SCALLOPS WITH LEMONY SALSA VERDE
Chop up a lemon-flesh, rind, and all-and stir it into an herby salsa to spoon over sweet charred scallops.
Provided by Alison Roman
Categories Kid-Friendly Lemon Scallop Spring Summer Grill/Barbecue Cilantro Parsley Bon Appétit Seafood Shellfish Small Plates
Yield 4 servings
Number Of Ingredients 4
Steps:
- Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .
MISO-GLAZED GRILLED SCALLOPS
This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.
Provided by Mark Bittman
Categories dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course
Time 15m
Yield Varies
Number Of Ingredients 6
Steps:
- Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
- Whisk together the miso and mirin or sake; season to taste with pepper.
- Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
- When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
- Sprinkle with sesame seeds and scallions and serve immediately.
GRILLED SHRIMPS & SCALLOPS
We all love seafood at our house, especially scallops. I hope you enjoy this very special dish...these are my favourite seafood kebabs.
Provided by Baby Kato
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix all marinade ingredients together.
- Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
- Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
- Thread the seafood and vegetables alternately on skewers.
- Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
- This is wonderful served with a simple noodle dish, steamed rice or a green salad.
Nutrition Facts : Calories 737.4, Fat 64.5, SaturatedFat 20.4, Cholesterol 101.7, Sodium 898, Carbohydrate 29.8, Fiber 2.1, Sugar 21.5, Protein 15
GRILLED SCALLOPS WITH NORI, GINGER, AND LIME
To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Shellfish Scallop Green Onion/Scallion Lime Juice Mayonnaise Soy Free Dairy Free Tree Nut Free Peanut Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
- Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
- Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
- Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
- Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.
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
GRILLED SCALLOPS
Learn how to grill scallops with this tasty, quick recipe. You can use a gas or charcoal grill to make these grilled scallops. Serve with pasta, risotto or over a salad for a healthy meal.
Provided by Karen Rankin
Categories Healthy Scallop Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Preheat a gas or charcoal grill to high heat (450°F to 500°F). Combine butter, lemon zest, lemon juice, oregano, salt and pepper in a medium microwaveable bowl. Microwave on High until the butter melts, about 30 seconds. Stir to blend the ingredients; set aside.
- Pat scallops dry with a paper towel. Gently toss together the scallops and oil in a medium bowl until evenly coated. Place the scallops on oiled grill grate; grill, uncovered, until grill marks appear and the scallops are just opaque in the center, 2 to 3 minutes per side.
- Divide arugula among 4 plates; top with the scallops and drizzle evenly with the butter mixture.
Nutrition Facts : Calories 169 calories, Carbohydrate 6 g, Cholesterol 43 mg, Fat 10 g, Protein 14 g, SaturatedFat 4 g, Sodium 335 mg, Sugar 1 g
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
Provided by Food Network
Categories appetizer
Time 22m
Yield 5 to 6 servings
Number Of Ingredients 5
Steps:
- Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
- Grill for about 2 to 3 minutes on each side. Serve immediately.
GRILLED SCALLOPS
Fall in love with seafood when you make these tasty Grilled Scallops. Marinate the scallops for 30 minutes before grilling them to perfection.
Provided by My Food and Family
Categories Home
Time 50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix dressing, mustard, lemon zest, juice and pepper until blended. Reserve half the dressing mixture for later use. Pour remaining dressing mixture over scallops in shallow dish; turn to evenly coat both sides of scallops.
- Refrigerate 30 min. to marinate. After about 15 min., prepare rice as directed on package, stirring in reserved dressing mixture before the final standing time.
- Heat grill to medium heat. Remove scallops from marinade; discard marinade. Thread 3 scallops onto 2 parallel skewers placed about 1/2 inch apart. Repeat with remaining scallops.
- Grill scallops 3 to 4 min. on each side or until opaque and lightly browned on both sides.
- Stir nuts and 2 Tbsp. parsley into rice; spoon rice onto platter. Top with scallops and remaining parsley.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 21 g
PEPPER GRILLED SCALLOPS
Keep the heat out of the kitchen this summer! These pepper grilled scallops taste fantastic! Toss them on to a bed of salad greens and veggies and you have a nice light summer dish! They are surprisingly easy to make. Simply, throw some peppercorns on the grill -- and you will have interesting new aromas to sample. Revised recipe from Andrea Viestad's Food for Summer. Adjusted cooking time per recent review.
Provided by Mamas Kitchen Hope
Categories Scandinavian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your gas or charcoal grill to a hot to medium hot level. You want your fire to be just under the hot level but not to the medium hot level yet.
- Meanwhile, allow your scallops to come to room temp while your prepare the vinaigrette.
- Combine the vinegar, honey, mustard, and oil in a bowl and whisk together with a fork. If it does not whisk together well just pop it into the microwave for about 30 seconds. Warming makes the honey mix more easily with the other ingredients.
- Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the bowl, and season with salt, pepper, and thyme.
- The grilling has to be done very quickly. Grill the scallops for a minute or two on one side then throw the black peppercorns onto the hottest part of the fire. (This really only works on a charcoal fire. You could try putting the peppercorns in foil with the top open and place the packet on the hottest part of the grill. Put the packet on as soon as you start your gas grill) Allow the scallops to cook for about 2 or 3 minutes more.
- Turn the scallops and allow them to cook for about 4 to 5 minutes on this side, then remove them and serve immediately using the remaining vinaigrette as a salad dressing for the greens.
- NOTE: You could do the same with shrimp or half shrimp and half scallops. Please adjust your time with the size of your seafood.
- One MORE NOTE: Please allow your ingredients to warm up to room temp before placing on the grill for more accurate cooking times. Thanks!
Nutrition Facts : Calories 239.1, Fat 14.7, SaturatedFat 2.2, Cholesterol 21.6, Sodium 399.4, Carbohydrate 17.3, Fiber 4.7, Sugar 3, Protein 12.9
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