Skewered Scallops With A Spicy Rub Food

GRILLED SEA SCALLOP SKEWERS WITH CREAMY HOT PEPPER AND GARLIC VINAIGRETTE WITH TOASTED BREADCRUMBS

Steps:

• Put the mayonnaise, cherry peppers, vinegar, 2 tablespoons parsley, mustard, lemon juice, 2 tablespoons olive oil, thyme and garlic in a blender. Season with salt and pepper and puree until fairly smooth. Set aside.
• Heat the remaining 2 tablespoons oil in a medium saute pan over high heat. Add the breadcrumbs and cook until lightly golden brown. Remove from the heat and stir in the remaining 1 tablespoon parsley and the lemon zest. Season with salt and pepper.
• Preheat the grill for high heat direct grilling.
• Skewer 2 or 3 scallops onto 2 skewers so that the scallops lay flat. Brush both sides with oil and sprinkle with salt and pepper. Grill the scallops until well caramelized on one side, about 3 minutes. Flip and cook another 30 seconds or so. Remove to a platter, drizzle with the vinaigrette and sprinkle with the breadcrumbs.

GRILLED SCALLOPS

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.

PAN SEARED SHRIMP AND SCALLOP SKEWERS

Steps:

• Preheat a large nonstick skillet over medium high to high heat.
• On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on each of 4 skewers. Season both shrimp and scallop skewers with salt and pepper on both sides. Combine paprika, crushed pepper, lemon zest and parsley in a small dish. Sprinkle combined herbs and spices over shrimp and rub. Add a 1/2 a turn of the pan of extra virgin olive oil, (1 1/2 teaspoons), to the hot skillet and sear the shrimps 3 minutes on each side or until curled and pink. Squeeze the juice of 1/2 lemon over the pan and remove to a warm platter. Return pan to the heat and add remaining oil. Cook scallops 3 to 4 minutes on each side or until caramel in color. Squeeze the juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

SHRIMP AND SCALLOP KABOBS

Steps:

• In a microwave-safe bowl, melt butter. Stir in the Cajun seasoning, pepper sauce, garlic powder and onion powder; set aside 1/2 cup butter mixture for serving and keep warm., Peel and devein shrimp, leaving tails on. On four metal or soaked wooden skewers, alternately thread shrimp and scallops. , Place skewers on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink and scallops are firm and opaque, basting occasionally with butter mixture. Serve with reserved butter.

SKEWERED SCALLOPS WITH A SPICY RUB

Steps:

• Combine the herbs and spices in a small bowl.
• Place the scallops on a side plate.
• Add the olive oil and lime juice and turn scallops to coat.
• Sprinkle one side of the scallops with the spice/herb mix.
• Turn over and sprinkle the other side.
• Cover and marinate 30 minutes in the fridge.
• Preheat grill to medium-high.
• Thread scallops on skewers; season with salt.
• Lightly oil grill and cook skewers 2 to 3 minutes per side, or until just cooked through.

SKEWERED SCALLOPS

Steps:

• Rinse scallops in cold water; pat dry with paper toweling. Halve any large scallops.
• In a bowl, combine dry white wine, lemon juice, butter, garlic, salt and pepper. Add scallops. Cover and marinate at room temperature for 1 hour. Drain; reserve marinade.
• On 8 skewers thread scallops, allowing some space between each scallop. Sprinkle lightly with paprika. Grill over medium coals for 8 to 10 minutes or till scallops are tneder. Turn often and brush with reserved marinade. (Or broil 4 inches from the heat about 10 minutes, turning once -- but grilling outside over coals is best!). Serve with kiwi fruit, if desired.

GRILLED SCALLOP SKEWERS

Steps:

• Combine oil, ketchup, oregano, lime zest and juice, grilling seasoning, and salt in a zip-top bag; mix well. Add scallops and refrigerate for 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread scallops onto skewers.
• Cook scallops on the preheated grill until opaque, 2 to 3 minutes per side.

QUICK AND EASY GRILLED SCALLOPS

Steps:

• Dab scallops dry with a paper towel.
• Combine olive oil, garlic, and lemon juice (and any additions below if using). Toss with scallops and let rest a few minutes while grill preheats.
• Preheat grill to medium-high.
• Once the grill is heated, oil the grates by adding oil to a paper towel and using tongs to rub the oil on the grates.
• Remove scallops from the marinade (discard marinade) and season scallops with salt & pepper. Grill for 2-3 minutes per side or just until opaque.
• Garnish with parsley and serve with lemon wedges.

SPICY SEARED SCALLOPS

Steps:

• Enjoy.

10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE

Steps:

• Heat butter in pan on high heat until melted and lightly foaming.
• Pat scallops dry with paper towel and generously season scallops with salt and pepper.
• Add scallops into pan, with space in between so they can crisp.
• After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
• Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
• Add lemon slices, chili paste, and stir.
• When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.