Skewered Sea Scallops With Lemon Fennel Dressing Food

SEARED SEA SCALLOPS

Steps:

• Heat the olive oil and butter in a large pan over medium-high heat.
• Salt and pepper both sides of the scallops and place them in the pan. Whatever you do, do not move the scallops at all until ready to flip.
• Sear the scallops on each side for 1.5 minutes, then remove from the pan and serve.

GRILLED SHRIMP AND SCALLOP KABOBS

Steps:

• Heat coals or gas grill for direct heat.
• Mix lemon juice, oil, thyme, salt and pepper. Cut scallops in half if over 1 inch in diameter.
• Thread scallops, shrimp, mushrooms, tomatoes and zucchini alternately on each of four 10-inch metal skewers. Brush with lemon juice mixture.
• Grill uncovered 4 inches from medium heat 10 to 15 minutes, brushing frequently with lemon juice mixture and turning once, until scallops are white and shrimp are pink and firm.

SAUTéED SCALLOPS WITH ASPARAGUS MAKE AN ELEGANT DISH

Steps:

• Heat 1 tablespoon of the oil in a heavy nonstick skillet over moderately high heat until it's hot but not smoking.
• Saute the asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate; keep the skillet off the heat (do not clean).
• Pat the scallops dry and sprinkle with pepper and salt.
• Add the remaining tablespoon of oil to the skillet and heat over moderately high heat until hot but not smoking.
• Saute the scallops, turning over once, until browned and just cooked through, for 4 to 6 minutes total time. Transfer scallops to another plate and cover loosely with foil to keep warm.
• Add the white wine and white wine vinegar to the skillet and boil, scraping up any browned bits until liquid is reduced by half, about 1 minute. Add any accumulated scallop juices on the plate and bring to a simmer.
• Turn off the heat and whisk in the butter, one piece at a time, until incorporated. Plate the scallops and asparagus, spoon the sauce over and serve immediately.

GRILLED SKEWERED SEA SCALLOPS

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.

GRILLED SCALLOPS

Steps:

• Preheat your grill to Medium-High heat (around 450 degrees F).
• Remove the scallops from their packaging and place them on a baking sheet lined with a paper towel. Pat the top of each scallop dry with another paper towel.
• Combine all ingredients for the lemon herb dressing in a bowl until well mixed and set aside.
• Season the scallops with kosher salt and freshly cracked black pepper on one side. Brush the top of the grill grates with a paper towel soaked in avocado oil. Immediately placed the scallops seasoned side down on the grill grates.
• Close the lid, and grill the scallops for 4 minutes. Open the lid, flip the scallops (I recommend using a thin fish spatula instead of tongs), and cook for an additional 2 minutes with the lid closed.
• Remove from the grill when the scallops reach an internal temperature of 145 degrees F. Remove your scallops to a serving plate, drizzle with the lemon herb dressing, and serve with additional lemon wedges.

GLAZED SEA SCALLOPS WITH BRAISED FENNEL

Steps:

• Cut the fennel into quarters and steam it until it is just tender (about 15 minutes).
• Heat two tablespoons of the olive oil in a heavy skillet and add the fennel. Sprinkle it with salt and pepper and cook it, stirring occasionally, until it is slightly browned on all sides.
• Soften the shallots and the garlic in the remaining olive oil in a large, heavy skillet. Saute the scallops in two batches over high heat, browning them lightly on both sides. Remove them to a warm bowl.
• Add the orange juice, balsamic vinegar and rosemary leaves. Scrape up the cooking juices and simmer them until you have a light glaze. Pour the sauce over the scallops and toss them. Correct seasoning and serve.

SKEWERED SEA SCALLOPS WITH LEMON-FENNEL DRESSING

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.

LEMON GRASS SKEWERED SHRIMP

Steps:

• Skewer shrimp and lemongrass. Mix garlic, Thai basil leaves, salt, pepper and cilantro together in a large bowl. Brush skewered shrimp with marinade. Marinate covered for 4 hours in the refrigerator. Grill skewers for about 2 minutes on each side.