GRILLED LEMON GARLIC SCALLOPS
Grilled Lemon Garlic Scallops is an eloquent dish marinated in the juices of a lemon, hint of garlic, wrapped in olive oil with Italian seasonings all grilled to perfection! So simple to make and ready in minutes!
Provided by Alyssa Rivers
Categories Appetizer Main Course Side Dish
Time 35m
Number Of Ingredients 6
Steps:
- In a medium sized bowl combine olive oil, lemon juice, garlic, and Italian seasoning.
- Salt and pepper the scallops and add to the bowl and toss in marinade to coat. Let marinate in the fridge for about 30 minutes.
- Place the scallops on a grill over medium high heat. Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.
Nutrition Facts : Calories 136 kcal, Carbohydrate 3 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED SCALLOPS
These scallops have a light and refreshing marinade and an extremely fast grill. They are perfect for a special family occasion.
Provided by Jason
Categories Main Course
Time 1h7m
Number Of Ingredients 7
Steps:
- Combine the lemon juice, orange juice, honey, garlic and olive oil into a bowl and stir.
- Pour the marinade into a Ziploc bag and add the scallops.
- Make sure the scallops are fully coated and let it marinate in the refrigerator for about one hour.
- Heat the grill to 375 degrees and use direct heat. Because this dish will grill so quickly, make sure the grill is fully up to temperature before adding any of the skewers.
- Remove the scallops from the marinade and add four to five scallops on a flat metal skewer, leaving a little space in between to make sure there is air flow. Sprinkle a little salt and pepper.
- Brush the grill with a little olive oil so the scallops don't burn and will release easily.
- Lay the skewered scallops on the grill and cook each side for about 2-3 minutes. Don't overcook the scallops. You won't need more than a total of six to seven minutes. Look for the meat to turn an opaque white.
- Remove and serve!
Nutrition Facts : Calories 221 kcal, Carbohydrate 10 g, Protein 14 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 445 mg, Sugar 5 g, ServingSize 1 serving
CILANTRO SCALLOPS
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
- Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.
SCALLOPS IN CITRUS MARINADE
"You can use this marinade for boneless, skinless chicken breast and then grill it. I also use it on fresh steamed veggies-everything from broccoli to asparagus to baby spinach."
Categories dairy-free diabetic gluten-free heart-healthy low-calorie low-fat nut-free dinner main dish
Time 1h24m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the scallops and marinade in a single layer in an 8" x 8" baking dish. Bake for 20 minutes, or until the scallops are opaque.
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.
SCALLOP CEVICHE WITH CANDIED CITRUS
Candied citrus peels impart bright and bold flavors onto these buttery, mouthwatering scallops marinated in citrus, aromatics, tomatoes and olive oil. Celebrated widely in Peru, ceviche can be customized with your favorite ingredients.
Provided by Food Network Kitchen
Categories main-dish
Time 4h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Spread the scallops in a single layer in a glass baking dish. Remove long strips of peel from 1 orange and 3 limes with a paring knife, being careful not to remove the white pith; set the peels aside. Juice the peeled fruit and the remaining oranges and limes to make 1 cup of each juice; pour into a bowl. Add the celery, onion, tomatoes, scallions, olive oil, 1/2 cup ice water, and pepper to taste; pour over the scallops. Cover and refrigerate until the scallops are opaque, 1 to 4 hours.
- Meanwhile, make the candied citrus: Place the orange and lime peels in a saucepan of water; bring to a boil and cook for 1 minute, then drain. Boil in fresh water 2 more times; drain and set aside. Combine the sugar and 1 cup water in the saucepan; bring to a boil, stirring to dissolve the sugar. Reduce the heat and return the citrus peels to the pan; simmer for 45 minutes. Transfer the peels with a slotted spoon to a rack, reserving the syrup; let the peels cool, then slice into 1/4-inch pieces.
- Drain the excess marinade from the ceviche. Add the cilantro and candied citrus peels, season with salt and toss. Transfer to a serving bowl and lightly drizzle with some of the reserved orange-lime syrup. Serve on endive leaves or with toasted bread, if desired.
- Winning Recipe: Read about the Chairman's Citrus Challenge
SOY CITRUS MARINATED SCALLOPS
Categories Citrus Shellfish Soy Appetizer Marinate Sauté Low Fat Dinner Seafood Scallop Winter Healthy Soy Sauce Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
- Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
- Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.
CITRUS CEVICHE WITH SHRIMP AND SCALLOPS
This is a twist on a Emeril Lagasse recipe from 2005. Recipe is healthy, flavorful, and easy to prepare. My family doesn't like "hot" stuff, so this recipe is mild. That being said, feel free to add serrano chiles or jalapeno peppers to your taste. I made about 4 different ceviches the other day for taste testing (yes, my husband is spoiled) and this was our favorite. NOTE: I have made this several times since the original posting and wanted to post a quick update. Feel free to sub sweet bell pepper (diced) for the cucumber. Also add salt and lemon pepper to taste at the end AFTER it is "cooked". I usually let mine "cook" for 6 hours, not the 3 recommended.
Provided by januarybride
Categories Mexican
Time 3h45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a medium-sized stainless steel or clear glass bowl, place lemon, lime and orange juices.
- Stir in the shrimp, scallops, cucumber and red onion. If you are adding chiles or peppers, add them now as well.
- Refrigerate for 3 hours. The shrimp and scallops should have turned white (from opaque) meaning that the citrus juices have "cooked" them.
- 30 minutes prior to serving, remove from the fridge and stir in the tomato, avocado, chopped cilantro, and olive oil.
- Serve in martini glasses with saltine crackers on the side if you want to be fancy, otherwise just put the bowl out with a few spoons and a whole bunch of saltine crackers and tortilla chips and let everyone dig in!
- To serve, divide the ceviche between 6 chilled martini glasses.
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CITRUS SOY SAUCE GLAZED SCALLOPS RECIPE - EAT SIMPLE FOOD
From eatsimplefood.com
Cuisine AsianTotal Time 45 minsCategory Main DishCalories 453 per serving
- For Scallops: Remove tough ligament on side of scallop if it's attached. If you're not sure, ask the seafood counter to remove it or show you what it is. It's small and on the side and removes gently and easily. Marinate scallops with ginger, soy sauce, lime juice, Sriracha, and agave for 30 minutes.
- Bring a large non stick pan to medium high heat, add toasted sesame oil to lightly coat the bottom of the pan. Shake off excess marinade from scallops and reserve. Sear the scallops (in a single layer) uncovered for ~ 2 minutes per side.
- You will need to cook the scallops in batches if the pan is not big enough. Set scallops aside, cover, and simmer excess marinade uncovered for ~ 3-4 minutes or until reduced by half. Toss the cooked scallops back in the pan to warm 'em up.
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