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
MEYER LEMON PAN GRILLED SCALLOPS RECIPE - (4.5/5)
Provided by AllysKitchen
Number Of Ingredients 8
Steps:
- Season the scallops with salt, pepper and Cajun seasoning on both sides. Heat oil and butter in a heavy skillet on medium high. Place scallops in and fry about 1 1/2 to 2 minutes per side leaving golden brown searing on each side. Remove to a plate. Squeeze on the Meyer lemon juice and zest. Top with the thinly sliced onions. Serve with your favorite salsa. I chose a pre-packaged mango/peach salsa (or make your own!).
QUICK MARINATED GRILLED SCALLOPS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Set up your grill for high heat by building coals evenly on the bottom of the grill.
- In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
- Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.
SEA SCALLOP SALAD WITH MEYER LEMON AND POMEGRANATE
Provided by David Tanis
Categories quick, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the vinaigrette: Put lemon and shallot in a small bowl. Season with salt and pepper, add vinegar, and stir to dissolve salt. Stir in 3 tablespoons olive oil. Taste and correct for salt and vinegar. Set aside at room temperature.
- Season sea scallops on both sides with salt and pepper. Drizzle with 2 teaspoons olive oil.
- Place a wide cast-iron skillet over medium-high heat. Add 2 tablespoons olive oil, and swirl to coat bottom of pan. When oil looks wavy, place scallops carefully in pan without crowding. Adjust heat to allow scallops to sizzle briskly. Do not move scallops for at least 2 minutes so that a crisp skin can form.
- After 2 minutes, check to see how scallops are browning. Adjust heat if necessary (if heat is too high, scallops will blacken instead). It should take 4 to 5 minutes to get a well-browned surface. Turn scallops over with tongs or a small metal spatula, and cook for 2 to 3 minutes more, until firm and cooked through. Remove to a plate lined with a paper towel, keeping scallops browned-side up.
- Divide radicchio, endive and arugula among 4 large salad plates. Place 2 warm scallops in the center of each plate. Stir vinaigrette vigorously and spoon about a teaspoon on each scallop. Drizzle remaining vinaigrette evenly over each salad. Sprinkle with pomegranate seeds, and serve immediately.
Nutrition Facts : @context http, Calories 119, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 3 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 446 milligrams, Sugar 4 grams, TransFat 0 grams
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- Use a paper towel to pat dry each scallop. Place them all on a baking rack sitting inside a baking sheet. Refrigerate the scallops until just before grilling.
- In a food processor combine the zest, juice, olive oil, garlic, greens, herbs, salt and pepper, then puree. Set aside.
- Heat grill to high heat. Cover the grill so the grates get very, very hot. Open the cover and use a steel brush to clean the grates. Cover again for 2 to 3 more minutes to bring the grates back to high heat level.
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