Skewered Scallops Food

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SKEWERED SCALLOPS WITH A SPICY RUB



Skewered Scallops With a Spicy Rub image

Our local grocery store publishes recipes in their weekly ads; this was just one of some very good ones. Cheers for Thrifty Foods!

Provided by Barefoot Beachcomber

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/4 teaspoon paprika
10 digby scallops
2 tablespoons lime juice
1 tablespoon olive oil
salt

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.

Nutrition Facts : Calories 135.2, Fat 7.6, SaturatedFat 1, Cholesterol 24.8, Sodium 128.8, Carbohydrate 4, Fiber 0.5, Sugar 0.4, Protein 12.9

GRILLED SKEWERED SEA SCALLOPS



Grilled Skewered Sea Scallops image

This has everything going for it - it's low-calorie, it's fast, and it's delicious. The scallops need to marinate about 30 minutes, which gives you time to rustle up a nice rice pilaf and salad to accompany it. Then throw on the grill and dinner is served!

Provided by JackieOhNo

Categories     Low Cholesterol

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons fresh lime juice
1 tablespoon olive oil
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1 lb sea scallops (as uniform in size as possible)
2 cups cherry tomatoes, stemmed
1 lime (cut into quarters or slices)

Steps:

  • Whisk lime juice, oil, garlic, cumin, chili powder, salt, and cayenne together in small bowl.
  • Thread scallops and tomatoes alternately on 4 skewers.
  • Place on platter and drizzle with marinade.
  • Cover and refrigerate, basting once with marinade, about 30 minutes.
  • Prepare charcoal for grilling or heat broiler.
  • Grill or broil skewers, basting with marinade but not turning, just until scallops are cooked through, 5-7 minutes.
  • Place lime wedge on each skewer and serve.

Nutrition Facts : Calories 153.5, Fat 4.5, SaturatedFat 0.6, Cholesterol 37.5, Sodium 481.9, Carbohydrate 8.6, Fiber 1.6, Sugar 2.4, Protein 20

PAN SEARED SHRIMP AND SCALLOP SKEWERS



Pan Seared Shrimp and Scallop Skewers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 (6 to 8-inch) bamboo skewers
16 jumbo deveined, peeled shrimp
16 sea scallops
Salt and pepper
1 teaspoon sweet paprika, 1/3 palmful
1/2 teaspoon crushed red pepper flakes, eyeball it
1 lemon zested and juiced
2 tablespoons chopped flat leaf parsley, a handful
1 tablespoon extra virgin olive oil, 1 turn of the pan

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.

SKEWERED SEA SCALLOPS WITH LEMON-FENNEL DRESSING



Skewered Sea Scallops with Lemon-Fennel Dressing image

Provided by Bobby Flay

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 14

2 cloves garlic, finely chopped
3 tablespoons Pernod
3 tablespoons olive oil
Salt and freshly ground black pepper
12 sea scallops
8 wooden skewers, soaked in water for 30 minutes
Lemon-Fennel Dressing, recipe follows
2 lemons, halved and grilled
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt and freshly ground pepper
1/3 cup extra-virgin olive oil
2 tablespoons finely chopped fresh fennel tops

Steps:

  • Heat grill to high.
  • Whisk together the garlic, Pernod, olive oil, and salt and pepper, to taste, in a large baking dish. Add the scallops, turn to coat, cover and refrigerate for 20 minutes.
  • Skewer 3 scallops onto 2 skewers so that the scallops lay flat. Season the scallops with salt and pepper on both sides and grill for about 2 minutes per side or until just cooked through. Transfer to a serving platter and immediately drizzle with the Lemon-Fennel Dressing. Serve with grilled lemons on the side.
  • Whisk together the lemon juice, vinegar, mustard, and salt and pepper, to taste, in a medium bowl until combined. Slowly whisk in the oil until emulsified and then stir in the chopped fresh fennel tops.

SCALLOP SKEWERS



Scallop Skewers image

Provided by Food Network

Yield 30 servings

Number Of Ingredients 8

4 cloves garlic, peeled and minced
2-inch finger of fresh ginger, peeled and minced
1/2-cup rice wine vinegar
1/4-cup soy sauce
1/4-cup light miso
15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
15 clean scallions cut into 2-inch lengths, using only the pale green and white sections of the onion
About a pound of sea or bay scallops

Steps:

  • In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
  • Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

SKEWERED SCALLOPS



Skewered Scallops image

A recipe from Australia, featuring scallops grilled on the barbi! Light seasoning enables the sweet taste of the scallops to come through. Posted for ZWT5.

Provided by breezermom

Categories     Australian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb scallops
1/4 cup dry white wine
3 tablespoons lemon juice
3 tablespoons butter, melted
2 garlic cloves, minced
1/2 teaspoon salt
1 dash black pepper
1 dash paprika
2 kiwi fruits, quartered (optional)

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.

Nutrition Facts : Calories 173.5, Fat 9.3, SaturatedFat 5.6, Cholesterol 50.2, Sodium 813.6, Carbohydrate 5.8, Fiber 0.3, Sugar 0.5, Protein 14

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



Grilled Sea Scallop Skewers with Creamy Hot Pepper and Garlic Vinaigrette with Toasted Breadcrumbs image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/2 cup mayonnaise
1/4 cup hot cherry peppers, chopped
3 tablespoons red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
4 tablespoons olive oil, divided
2 teaspoons finely chopped fresh thyme
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
4 slices good white bread, crusts removed and finely processed
1 teaspoon finely grated lemon zest
16 to 20 large sea scallops, patted dry
Special equipment: 6-inch wooden skewers, soaked in water

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.

SKEWERED SCALLOPS WITH ORANGE-SESAME DIPPING SAUCE



Skewered Scallops with Orange-Sesame Dipping Sauce image

Categories     Shellfish     Appetizer     Sauté     Cocktail Party     New Year's Eve     Orange     Seafood     Scallop     Party     Sesame     Bon Appétit

Yield Makes 6 appetizer servings

Number Of Ingredients 18

Sauce
1/4 cup honey
1/4 cup unseasoned rice vinegar
2 teaspoons minced peeled fresh ginger
2 teaspoons soy sauce
2 teaspoons chili-garlic sauce*
1 teaspoon oriental sesame oil
1 teaspoon grated orange peel
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons toasted sesame seeds
Scallops
2 tablespoons peanut oil
1 tablespoon oriental sesame oil
18 medium-size sea scallops, side muscles trimmed
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
18 6-inch wooden skewers

Steps:

  • For sauce:
  • Mix first 7 ingredients in medium bowl to blend well. (Can be prepared 1 day ahead. Cover; chill.) Mix in remaining ingredients. Season orange-sesame sauce with salt and pepper.
  • For scallops:
  • Heat peanut oil and sesame oil in heavy large skillet over high heat. Sprinkle scallops with salt and pepper. Add to skillet; sauté until just opaque in center, about 2 minutes per side. Transfer to large bowl. Add mint and cilantro; toss to coat. Thread 1 scallop onto each skewer. Arrange skewers decoratively on platter. Serve with sauce.
  • Chili-garlic sauce is available at Asian markets and in the Asian foods section of many supermarkets.

GRILLED SKEWERED SCALLOPS AND APRICOTS WITH HONEY-MUSTARD DRESSING



Grilled Skewered Scallops and Apricots with Honey-Mustard Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Mustard     Low Fat     Low Cal     High Fiber     Lemon     Apricot     Scallop     Summer     Honey     Chive     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1/2 cup olive oil
1/4 cup honey mustard
1/4 cup fresh lemon juice
1/4 cup chopped fresh chives
6 fresh apricots, pitted, quartered
12 large sea scallops, side muscles trimmed, halved horizontally
8 metal skewers
6 cups baby romaine salad mix (about 3 1/2 ounces)

Steps:

  • Prepare barbecue (medium-high heat). Whisk first 4 ingredients in medium bowl. Season dressing with salt and pepper. Transfer 1/4 cup dressing to another medium bowl; set aside for salad.
  • Alternately thread 4 apricot quarters and 3 scallop halves onto each skewer; brush generously with remaining dressing. Sprinkle with salt and pepper. Grill until scallops are just opaque in center, occasionally brushing with more dressing, about 3 minutes per side.
  • Add lettuce to bowl with reserved dressing and toss to coat. Divide salad among 4 plates. Top each with 2 scallop skewers; brush with any remaining dressing and serve.

GARLIC SCALLOP KEBABS



Garlic Scallop Kebabs image

This recipe is from Dr. Jane Pentz, from a book called. "If You Don't Take Care of Your Body, Where Are You Going to Live?" She has some fantastic recipes but this one is really nice. My husband and I will grill these up on the back patio with a glass of wine and have a date night at home...sometimes those are the best nights of all! Enjoy! **The prep time includes marinating time!

Provided by Kelly0412

Categories     Low Cholesterol

Time 1h7m

Yield 6 Kebabs, 6 serving(s)

Number Of Ingredients 11

1/3 cup fresh lemon juice
1/3 cup dry white wine (or reduced sodium chicken broth)
4 garlic cloves, minced
2 bay leaves
1 teaspoon lemon peel, grated
1 teaspoon black pepper
1 1/2 lbs sea scallops
4 cups mushroom caps
3 medium red bell peppers, cut into 1 inch squares
3 medium green bell peppers, cut into 1 inch squares
2 large red onions, cut into 1 inch squares

Steps:

  • In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
  • Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
  • Place kebabs on grill (over medium heat).
  • Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!

Nutrition Facts : Calories 177, Fat 1.4, SaturatedFat 0.2, Cholesterol 37.5, Sodium 191.2, Carbohydrate 18.1, Fiber 3.6, Sugar 7.3, Protein 22.3

SEAFOOD SKEWERS



Seafood Skewers image

"My guests are always impressed when I make these special shrimp and scallop kabobs," says Carolyn Grier of Aurora, Illinois. "They taste great and look spectacular when I garnish the plate with orange slices and fresh parsley."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup olive oil
1/4 cup chili sauce
2 garlic cloves, minced
1/2 teaspoon hot pepper sauce
Pepper to taste
16 uncooked large shrimp (about 1/2 pound), peeled and deveined
8 sea scallops (about 1/2 pound)
Hot cooked rice

Steps:

  • In a large resealable plastic bag, combine the first five ingredients. Add shrimp and scallops. Seal and turn to coat. Refrigerate for at least 1 hour. , Discard marinade. Place shrimp and scallops on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 minutes on each side or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 231 calories, Fat 16g fat (0 saturated fat), Cholesterol 99mg cholesterol, Sodium 440mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 18g protein. Diabetic Exchanges

PAN SEARED SHRIMP AND SCALLOP SKEWERS



Pan Seared Shrimp and Scallop Skewers image

Make and share this Pan Seared Shrimp and Scallop Skewers recipe from Food.com.

Provided by SaneeBrat

Categories     Healthy

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 bamboo skewers
16 large deveined peeled shrimp
16 sea scallops
salt and pepper
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper flakes
1 lemon, juice and zest of
2 tablespoons chopped flat leaf parsley
cooking spray

Steps:

  • On bamboo skewers, thread 4 shrimp on 4 skewers, 4 scallops on 4 skewers.
  • Season both skewers with salt and pepper on both sides.
  • Combine paprika, crushed pepper, lemon zest and parsley in small dish.
  • Sprinkle combined herbs and spices over skewers and rub.
  • Spray heated pan with cooking spray and sear shrimps 3 minutes on each side or until curled and pink.
  • Squeese the juice of 1/2 lemon over the pant and remove to a warm platter.
  • Return pan to heat and spray again with cooking spray.
  • Cook scallops 3 to 4 minutes on each side or until carmel in color.
  • Squeeze juice of 1/2 lemon over the pan and transfer skewers to serving platter along side shrimp.

Nutrition Facts : Calories 72.8, Fat 0.8, SaturatedFat 0.1, Cholesterol 60.8, Sodium 445.2, Carbohydrate 3.6, Fiber 0.3, Sugar 0.4, Protein 12.4

SEARED ROSEMARY SCALLOPS



Seared Rosemary Scallops image

Categories     Shellfish     Sauté     Quick & Easy     Rosemary     Scallop     Gourmet

Yield Makes 2 Servings

Number Of Ingredients 7

four 12-inch-long rosemary branches or 10-inch bamboo skewers
1 teaspoon chopped fresh rosemary leaves
1/4 teaspoon paprika
1/8 teaspoon cayenne
16 medium sea scallops (about 1/8 pound)
2 tablespoons olive oil
Accompaniments if desired: Purple Potato, Sugar Snap Pea, and Mint Salad and Mango Cucumber Salsa

Steps:

  • If using rosemary branches, remove leaves from all but top 3 inches of each branch. In a small bowl stir together chopped rosemary, paprika, and cayenne. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and sprinkle with rosemary mixture. Thread 4 scallops onto each rosemary branch or bamboo skewer.
  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until golden and just cooked through, 1 to 2 minutes on each side.
  • Serve scallops with potato salad and mango salsa.

SEARED SCALLOPS RECIPE BY TASTY



Seared Scallops Recipe by Tasty image

Here's what you need: sea scallop, fine sea salt, black pepper, extra virgin olive oil, unsalted butter, garlic, dry white wine, fresh chives

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 8

1 lb sea scallop, side muscles removed
fine sea salt
black pepper, freshly ground
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, cut into small pieces
1 clove garlic, grated
1 tablespoon dry white wine
2 tablespoons fresh chives, finely chopped

Steps:

  • Pat the scallops dry with a paper towel.
  • Season with salt and pepper.
  • In a large skillet set over medium-high heat, add the oil.
  • When the oil is hot, add the scallops and cook until golden brown on one side, 2-3 minutes.
  • Gently turn the scallops, and add the butter and garlic to the pan.
  • Continue to cook, spooning the butter over the scallops until they are cooked through, about 3 minutes more.
  • Add the white wine, cook another 10 seconds.
  • Serve with chives.
  • Enjoy!

Nutrition Facts : Calories 209 calories, Carbohydrate 6 grams, Fat 10 grams, Fiber 0 grams, Protein 23 grams, Sugar 0 grams

SKEWERED HONEY-GLAZED SCALLOPS WITH PEACH SALSA



Skewered Honey-Glazed Scallops with Peach Salsa image

Categories     Onion     Low Fat     Peach     Scallop     Bell Pepper     Summer     Grill/Barbecue     Healthy     Honey     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 13

1 3/4 cups diced peeled peaches (about 3 large)
1/4 cup diced red bell pepper
1/4 cup chopped green onions
3 tablespoons fresh lime juice, divided
2 tablespoons chopped fresh cilantro
1 tablespoon minced seeded jalapeño chile
2 teaspoons minced peeled fresh ginger, divided
1 garlic clove, minced
2 tablespoons soy sauce
2 teaspoons oriental sesame oil
16 large sea scallops
2 tablespoons honey
Fresh cilantro leaves

Steps:

  • Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
  • Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
  • Prepare barbecue (medium-high heat). Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 metal skewers. Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
  • Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.

SEARED SCALLOPS



Seared Scallops image

The first thing to know before making this recipe--which is barely even a recipe, more of a technique for a simple and elegant dish--is to take down your smoke alarm. Okay, maybe don't do that, because it's unsafe. But definitely open the windows and turn on a fan, because you need to have a screaming-hot pan to achieve beautifully sweet sea scallops with a perfectly caramelized sear. A pro kitchen is equipped with 30,000 BTUs of gas and indestructible stainless-steel pans, and we're not afraid to use them. Gird your loins, turn up the heat, and you'll have a chance of capturing scallop magic at home.

Provided by Amanda Freitag

Categories     main-dish

Yield makes 12 scallops (6 appetizer servings or 4 entree servings)

Number Of Ingredients 5

12 sea scallops, cleaned
Kosher salt and freshly cracked black pepper
2 tablespoons canola or vegetable oil
2 tablespoons unsalted butter
1 lemon, cut into wedges

Steps:

  • Place a layer of paper towels on top of a large plate or baking sheet and gently lay the sea scallops on top to rid them of any excess moisture. With the scallops still on the paper towel, grab a large pinch of kosher salt and sprinkle it from a foot or more over the scallops. The height will help distribute the salt evenly.
  • Use a pepper grinder to crack fresh black pepper in the same manner, getting every scallop.
  • Flip the scallops and season the other side. This is important!
  • Heat the oil in a large cast-iron skillet or heavy-bottomed stainless-steel saute pan over high heat. Do not use nonstick-you'll never achieve the proper caramelization!
  • Wait.
  • Wait.
  • Watch as the pan begins to smoke.
  • Now, carefully, because the pan and oil are very hot, use tongs or your fingers to place each scallop individually in the pan, leaving room between them. Once the scallops are in the pan, do not move them or the pan or turn the heat down. You're going to want to, because the pan will be hot and splattering and smoking, but resist! You're getting your hard sear. Don't interfere or the scallops will stick.
  • After 2 minutes, use a spatula or tongs to gently turn one of the scallops and assess how dark the sear is. If it's dark brown and caramelized, it's ready to be flipped and seared on the other side for at least 2 minutes more to achieve an identical sear.
  • When the scallops have been flipped and seared on both sides, they're fully cooked and ready to eat. Remove them from the pan using tongs or a spatula. Add the butter to the pan and a squeeze of lemon juice and scrape up the bit on the pan to create a sauce. Serve the scallops hot and topped with the pan sauce and another squeeze of fresh lemon juice on top.

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From thekitchn.com


GRILLED SHRIMP AND SCALLOPS SKEWERS RECIPE - THE SPRUCE EATS
Place the shrimp and scallops in a bowl and stir in the olive oil until well coated. In a separate bowl, combine the spice ingredients thoroughly. Thread alternating shrimp and …
From thespruceeats.com


OUR FAVORITE RECIPES FOR SCALLOPS | FOOD & WINE
Scallops with Snow Peas, Cauliflower and Peanut Panade. Go to Recipe. In this recipe, chef Grant Achatz tops seared scallops with a peanut butter panade that's thickened …
From foodandwine.com


SCALLOP SKEWERS WITH HERB OIL RECIPE | BON APPéTIT
Finely grind fennel seeds in spice mill, or place in a small resealable plastic bag and crush with a rolling pin or the bottom of a heavy skillet. Place scallops in a medium bowl. …
From bonappetit.com


SKEWERED SCALLOPS RECIPE BY NEW.WIFE | IFOOD.TV
Skewered Scallops. By: New.Wife. How To Cook Perfect Scallops. By: Nickoskitchen. Scallop and Chorizo Skewers. By: videojug. Lobster and Scallop Burger Recipe Island GrillStone. By: …
From ifood.tv


PERFECT GRILLED SCALLOPS- SIMPLE SUMMER SKEWERS - SIPPITYSUP
Toss the scallops with 2 tablespoons of olive oil in a small bowl until they are well coated. Slide 6 scallops onto each of 4 small skewer. Season with salt and pepper. Cut …
From sippitysup.com


GRILLED SCALLOP SKEWERS - STUBB'S BBQ
3 Once the grill is ready, oil the grates with some canola oil as scallops can stick easily. Place the scallop skewers on the hot grates and close the lid. Toss a few lemon wedges on the grill as …
From mccormick.com


LEMONGRASS SKEWERED SCALLOPS* - MENU - WILDFLOWER - TUCSON
Lemongrass Skewered Scallops* at Wildflower "I REALLY want to be able to give them five stars, but my last visit there the service and food fell a bit short.On previous visits I have …
From yelp.ca


BOBBY FLAY'S GRILLED SEA SCALLOP SKEWERS | BOBBY FLAY'S BARBECUE ...
Bobby grills sea scallops to perfection and makes a creamy hot pepper dressing!Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAd...
From youtube.com


SKEWERED SCALLOPS RECIPE - AUSTRALIAN.FOOD.COM | RECIPE | SCALLOP ...
Jul 10, 2013 - A recipe from Australia, featuring scallops grilled on the barbi! Light seasoning enables the sweet taste of the scallops to come through. Posted for ZWT5. Light seasoning …
From pinterest.com


SCALLOP SKEWERS RECIPES - FOOD NEWS
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, …
From foodnewsnews.com


GRILLED SKEWERED SEA SCALLOPS RECIPE - FOOD NEWS
Coat both sides of scallops with cooking spray; season with salt. Grill scallops until grill marks are evident and scallops are cooked through, about 2 to 3 minutes per side. Serve scallops …
From foodnewsnews.com


SKEWERED SCALLOPS RECIPE BY DEBRA | IFOOD.TV
Skewered Scallops. By: debra. Scallop and Chorizo Skewers. By: videojug. How To Cook Perfect Scallops. By: Nickoskitchen. Chicken Satay With Peanut Sauce. By: HilahCooking. …
From ifood.tv


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