Scallops On The Grill Food

GRILLED SCALLOPS

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.

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.

SCALLOPS WRAPPED IN BACON

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
• Preheat a grill to medium-high heat.
• Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Combine all ingredients thoroughly.

GRILLED SCALLOPS

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 WITH NORI, GINGER, AND LIME

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 SHRIMPS & SCALLOPS

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.

SCALLOPS ON THE GRILL

Steps:

• Preheat an outdoor grill to high.
• Put scallops in a dish and add salt, pepper, 3 tablespoons olive oil, pepper flakes, mustard and thyme.
• Trim off ends of zucchini and cut it crosswise into 16 slices, each approximately the same size. Add to the scallops in the dish and blend the ingredients.
• Place one piece of zucchini on a skewer and add 2 scallops. Add another piece of zucchini and 2 more scallops. Add a third slice of zucchini, 3 more scallops and a final slice of zucchini. Repeat, using 3 more skewers and the remaining scallops and zucchini.
• Brush the grill of the charcoal broiler with a light coating of oil. Place the skewers on the grill and cook about 1 minute. Turn to the opposite side and cook 1 minute. Cook on the 2 other sides about a minute each. Continue cooking about 2 minutes longer for a total cooking time of about 6 minutes. This cooking time will produce scallops that are medium-well done. Cook the scallops about 2 minutes longer if you wish them well done. Brush with the remaining tablespoon of olive oil and serve hot.

PLANK-GRILLED SCALLOPS

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!

GRILLED SCALLOPS AND MUSHROOMS IN FOIL PACKETS

Steps:

• Place scallops on foil.
• Cover with mushrooms, butter, parsley, and garlic.
• Sprinkle with seasoning.
• Double fold heavy duty aluminum foil and seal ends.
• Grill on low-medium heat about 12 minutes or until done.

GRILLED SEA SCALLOPS

Steps:

• Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
• In a small bowl, combine remaining ingredients and then rub onto scallops.
• TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
• TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.

PEPPER GRILLED SCALLOPS

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!