Charcoal Grilled Scallops Recipe 415

MISO-GLAZED GRILLED SCALLOPS

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
• Whisk together the miso and mirin or sake; season to taste with pepper.
• Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
• When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with sesame seeds and scallions and serve immediately.

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.

CHARCOAL GRILLED SCALLOPS RECIPE - (4.1/5)

Steps:

• Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot. 2. Meanwhile, toss scallops and butter together in medium bowl. Season with salt and pepper to taste. Thread scallops onto doubled skewers (see illustration 2, below) so that flat sides of scallops will directly touch cooking grate. 3. Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe the cooking grate. Grill scallops, uncovered, turning skewers once until richly caramelized on each side and medium-rare (sides of scallops will be firm and all but middle third of each scallop will be opaque), 5 to 7 minutes. Serve hot or at room temperature with lemon wedges.

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.

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 AND SHRIMP KABOBS

Steps:

• Place your shrimp and scallops in a large Ziploc freezer bag.
• In a bowl combine all the other ingredients and stir until mixed.
• Pour ¾ of the marinade into the bag with shrimp and scallops, reserve ¼ of the marinade for basting while the skewers are on the grill.
• Place the bag in the refrigerator and allow the shrimp and scallops to marinate for 15-30 minutes, turning the bag occasionally.
• Soak your wooden skewers in water for at least 1 hour, remove and let dry on a paper towel.
• Drain and discard the marinade, thread the shrimp, and scallops on to the skewers alternating between them.
• Preheat your grill to medium-hot.
• Place the skewers on to the grill and grill each side for 3-5 minutes.
• Using the reserved marinade baste each side of the skewers.
• Grill until your shrimp are and pink and the scallops are opaque; you should have nice grill marks on both the shrimp and the scallops.
• Serve immediately.