CEDAR PLANK SCALLOPS
The fishmonger at our local farmers market inspired me to try my hand at scallops cooked on a cedar plank. After a little experimenting, I was proud to serve this dish to friends. -Robert Halpert, Newburyport, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Soak planks in water at least 1 hour. In a large bowl, whisk wine, oil, basil, thyme and lime juice. Add scallops; gently toss to coat. Let stand 15 minutes., Place planks on grill rack over direct medium heat. Cover and heat 4-5 minutes or until light to medium smoke comes from the plank and the wood begins to crackle. (This indicates the plank is ready.) Turn plank over and place on indirect heat. Drain scallops, discarding marinade. Place scallops on plank. Grill, covered, over indirect medium heat 10-12 minutes or until firm and opaque.
Nutrition Facts : Calories 142 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 667mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
CEDAR PLANK BEER SCALLOPS WITH ROASTED VEGETABLES
Scallops marinated with beer, old bay seasoning, fresh garlic, ground pepper and red chili flakes, then grilled/baked on a cedar plank soaked in beer. Super tasty!
Provided by Sharon Chen
Categories Main
Time 1h8m
Number Of Ingredients 13
Steps:
- Soak cedar plank in beer for at least an hour, reserving 1/2 cup beer.
- In a medium bowl, combine the reserved beer, Old Bay seasoning, pepper, red chili flakes, brown sugar and garlic. Stir well, then place sea scallops into the marinade. Refrigerate until ready to cook.
- Preheat oven to 400°F. Place the cedar plank into the oven for 5 minutes.
- Use tongs to transfer the marinated scallops onto the prepared cedar plank. Grab some garlic and seasoning bits from the bottom of the bowl and place them on each scallop. Dot each scallop with one butter piece.
- In a cast iron skillet, toss onion and bell pepper with olive oil. Pour the scallop marinade into the skillet. Mix well.
- Place both the scallops and the vegetables into the oven. Bake for 8-10 minutes or until the scallops are firm and opaque.
- Remove the scallops and the vegetables from the oven. Garnish with cilantro and serve together with freshly squeezed lemon juice. Enjoy!
Nutrition Facts : ServingSize 1, Calories 282 calories, Sugar 5.7g, Sodium 496mg, Fat 10.8g, SaturatedFat 2.9g, Carbohydrate 18g, Fiber 2.1g, Protein 17.4g, Cholesterol 37mg
PLANKED SCALLOPS
Fat Scallops, bathed in wine, lime juice and garlic, then grilled on a cherry wood plank
Provided by Greg Thomas
Categories Entree
Time 30m
Number Of Ingredients 6
Steps:
- Soak the cherry plank in water for at least an hour
- Remove the catch muscle from the side of each scallop, if present, as they can be tough
- Place the scallops in a bowl and add the wine, lime juice, garlic, and pepper
- Prepare the grill for medium grilling (300-325 degrees)
- Place the plank right over the coals or hot burner for 4-5 minutes and then flip the cherry wood plank over
- Place the scallops on the plank and close the lid
- After about 20 minutes of grilling, the scallops should be ready to come off the grill
CEDAR PLANKED SALMON
This is a dish my brother prepared for me in Seattle. It is by far the best salmon I've ever eaten. I like to serve it with an Asian-inspired rice and roasted asparagus.
Provided by Wendy Freeman-More
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
- In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
- Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
- Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.
Nutrition Facts : Calories 678.4 calories, Carbohydrate 1.7 g, Cholesterol 178.6 mg, Fat 45.8 g, Fiber 0.3 g, Protein 61.3 g, SaturatedFat 8.6 g, Sodium 981.2 mg, Sugar 0.4 g
PLANK-GRILLED SCALLOPS
Got the idea from the fish monger at our local farmers market and a kitchen store that had ceder cooking planks on sale. I made the first batch for my wife and I. Made some changes to the 1st recipe and tried it again with friends. Now all of my friends who tried them have gone out and bought ceder planks.
Provided by bob halpert
Categories Seafood
Time 45m
Number Of Ingredients 6
Steps:
- 1. soak ceder plank in water over night. (To save time in the future soak planks and store in freezer and take out as needed.)
- 2. Place scallops in bowl and add the 1st five ingredeints. Toss to cover all scallops and let sit for 15 min.
- 3. light grill. Gas-set at about 350f. Coals-create a cool zone by moving hot coals to one side of grill. place plank over cool side.
- 4. When the plank starts to smoke place scallops on plank close cover and cook 10 to 15 minutes depending on size.
- 5. Remove scallops and plank and serve
- 6. Plank will char on bottom but can be used many times
SCALLOPS A LA PLANCHA
Steps:
- Gather the ingredients.
- Combine lemon juice, salt, pepper flakes, minced onion, and minced garlic in a large bowl. Add scallops and coat with the mixture.
- Preheat grill for medium-high heat. Place plancha onto the grill and allow it to heat until it begins to smoke. Add olive oil and heat for an additional 1 minute.
- Place scallops (with lemon juice mixture) onto the pan and let them cook for 2 to 2 1/2 minutes per side. Once scallops are cooked through (internal temperature of 130 F) and they look opaque in color, remove the pan from heat and set onto a wooden or heat-resistant surface.
- Top with chopped parsley and serve.
Nutrition Facts : Calories 603 kcal, Carbohydrate 145 g, Cholesterol 0 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 486 mg, Fat 7 g, ServingSize 1 1/2 pounds (4 servings), UnsaturatedFat 6 g
HOW TO COOK SCALLOPS
Steps:
- Place frozen scallops in a zippered plastic bag and put in a cold water bath to defrost for 15 minutes. Turn bag over halfway through. (If you want to thaw it for longer, place the bowl in the refrigerator.) Once defrosted or if using fresh scallops, place them on a clean paper towel and thoroughly dry. Heat a seasoned cast iron skillet on medium-high for about 5 minutes. In the last minute, add ½ tablespoon butter to the skillet and melt.Salt and pepper the scallops and add them to the skillet. Cook for about a minute on each side. Remove the scallops and place on a clean plate. Turn off the heat and add remaining 1 tablespoon butter to the cast iron skillet. Allow to melt and then add lemon juice. Mix and then pour into a bowl for serving.Serve scallops with your favorite pasta or with vegetables. Drizzle lemon butter sauce on top of the scallops. Serve immediately.
PLANK-GRILLED SCALLOPS
This is the simplest and most delicious recipe I've found for scallops...the flavors of the plank are perfect for the tender scallops, adjust cooking time according to size of your scallops. Somtimes I also like to place fresh sprigs of herbs on plank under scallops to add a different dimension of flavor.
Provided by cylee
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak wood plank in water or other juice/herb mixture for a minimum of an hour (or use my trick and pull a pre-soaked plank out of the freezer -- see my recipe!).
- Place thawed scallops in a bowl and toss with lime juice, wine and spice. Let sit for 10 minutes.
- Light grill. When grill is ready, place wood plank on grill. After three minutes, flip plank. Place scallops on plank, close grill and let cook for about 10 minutes (depending on size of scallops!).
- Remove scallops from grill and serve.
- **Remember - food will continue to cook on plank after removed from grill, so adjust time according to your food!**.
- Sometimes, I wrap scallops with proscuitto and hold proscuitto in place with partially stripped rosemary "toothpicks" for a different flavor -- yummy!
Nutrition Facts : Calories 113.1, Fat 0.9, SaturatedFat 0.1, Cholesterol 37.4, Sodium 183.3, Carbohydrate 3.4, Sugar 0.2, Protein 19.1
CEDAR PLANK GRILLED SCALLOPS
Provided by T at Cast Iron & Wine
Number Of Ingredients 3
Steps:
- Season scallops to taste.
- Carefully place scallops on cedar plank over indirect heat on the grill.
- Cover grill and cook for about 10 minutes.
- Flip scallops over on the plank and cover grill.
- Cook for around another 10 minutes or so.
- For the last few minutes, move plank over direct heat, checking every couple of minutes until the scallops done. Our total cooking time was around 30 minutes.
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- Soak the cedar plank for 30 minutes and up to 2 hours by completely submerging plank in water, wine, or cider. You can use a combination of water and wine/cider. Pat dry before using.
- Heat a charcoal or gas grill to about 350 F, or medium-high. While the grill is heating up make the compound butter by combining the softened butter with the garlic and herbs. Set aside.
- Lightly coat the salmon with a thin layer of olive oil on each side. Place salmon skin-side down on the plank. Rub Potlatch seasoning or herbs, lemon zest, salt, and pepper into salmon to coat.
- Place plank on grill and cover. Start checking for doneness after 13 minutes. Salmon is cooked through when it is uniformly pink in the center. Remove the plank and allow to cool slightly on a cutting board.
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- Pick the Right Type of Plank. You can find pre-cut wood planks at many cooking stores, some supermarkets, or through online grilling-wood wholesalers.
- Check For Splinters. It’s important to check both sides of the plank for any splinters before using it. You don’t want to have any wood splinters end up in your food.
- Make Sure to Pre-Soak. Before your plank goes on the grill, make sure to soak it in water for a minimum of 1 hour before cooking. Soaking prevents planks from catching fire.
- Be Prepared For Flare-Ups. When grilling on wood planks, you always want to keep a spray bottle filled with water close by in case the edges of the plank start to catch fire.
- Use a Two-Zone Grill Setup. Set your grill up in a two-zone setup where one side is indirect heat and the other is direct heat. Preheat the grill to 400 degrees Fahrenheit.
- Pre-Charring the Planks Can Add Extra Flavor. Starting on a wood plank that has been pre-charred and is still smoking gives a deeper wood flavor. You do this by placing the plank over the direct side of the grill and heating it for about 2 minutes on either side, enough for it to start to blacken and lightly smoke.
- Make Sure to Oil Fish. If you are going to be grilling fish with the skin on, brush the skin with cooking oil before adding it to the plank. It also doesn’t hurt to brush a little bit of oil on the food-side of the plank as well.
- Fresh Herbs Work Well. If you want to experiment with extra flavor, put sprigs of fresh herbs on the plank before topping them with the food. Things like rosemary, dill, parsley, or thyme work very well.
- Cook to Temperature, Not Time. Usually, items take a little longer to cook on a plank than they do directly on the grill grates. This is because wood conducts heat slower than metal.
- Experiment With Cooking Different Things. Most meaty, heartier fish are great for grilling on wood planks. Try salmon, bass, bluefish, swordfish, or trout.
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