Grilled Arms Halloween Recipe For Scallops Bacon And White Asparagus

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GRILLED SCALLOPS



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

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.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

BACON WRAPPED SCALLOPS



Bacon Wrapped Scallops image

Bacon Wrapped Scallops - easy appetizer featuring scallops wrapped with bacon and grilled to crispy goodness on bamboo skewers. Simple party food!

Provided by Rasa Malaysia

Categories     American Recipes

Time 25m

Number Of Ingredients 4

10 oz. (300 g) scallops
12 pieces bacon
cayenne pepper
Salt

Steps:

  • Wrap the bacon around a scallop nicely and secure tightly with a metal skewer. You may thread two of them onto a skewer. Season both the surfaces of the scallop with some salt and cayenne pepper.
  • Heat up the grill and place the bacon-wrapped scallops on the grill. Keep turning the scallops until the bacon becomes charred, brown and slightly crispy. Turn the skewers around so the bacon is grilled with direct heat. Grill until the bacon becomes nicely charred all around. Serve immediately.

Nutrition Facts : Calories 324 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 61 milligrams cholesterol, Fat 27 grams fat, Protein 17 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 4 people, Sodium 715 milligrams sodium

GRILLED BACON-WRAPPED ASPARAGUS



Grilled Bacon-Wrapped Asparagus image

Enjoy this delicious and paleo/Whole30® side dish at your next summer barbecue!

Provided by Diana71

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 20m

Yield 4

Number Of Ingredients 4

1 pound fresh asparagus, trimmed
1 tablespoon olive oil
6 slices bacon, or more to taste
ground black pepper to taste

Steps:

  • Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon.
  • Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 4.8 g, Cholesterol 15.1 mg, Fat 9.3 g, Fiber 2.4 g, Protein 7.6 g, SaturatedFat 2.4 g, Sodium 320.1 mg, Sugar 2.1 g

SCALLOPS WITH ASPARAGUS



Scallops with Asparagus image

Categories     Shellfish     Vegetable     Sauté     Quick & Easy     Spring     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

1 lb medium asparagus
3 tablespoons olive oil
2 lb large sea scallops, tough ligament removed from side of each if attached
1/2 teaspoon black pepper
3/4 teaspoon salt
1/3 cup dry white wine
2 teaspoons white-wine vinegar
1/2 stick (1/4 cup) unsalted butter, cut into tablespoon pieces

Steps:

  • Trim asparagus, then cut stems into 1/4-inch-thick diagonal slices, leaving tips whole.
  • Heat 1 tablespoon oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté asparagus, stirring occasionally, until just tender, 5 to 6 minutes. Transfer with a slotted spoon to a plate, reserving skillet off heat (do not clean).
  • Pat scallops dry and sprinkle with pepper and 1/2 teaspoon salt. Add 1 tablespoon oil to skillet and heat over moderately high heat until hot but not smoking, then sauté half of scallops, turning over once, until browned and just cooked through, 4 to 6 minutes total. Transfer scallops with tongs to another plate as cooked.
  • Wipe out skillet with paper towels, then add remaining tablespoon oil and heat until hot but not smoking. Sauté remaining scallops, turning over once, until browned and cooked through, 4 to 6 minutes total, transferring to plate. (Do not wipe out skillet after second batch.)
  • Carefully add wine and vinegar to skillet (mixture may spatter) and boil, scraping up brown bits, until liquid is reduced to about 2 tablespoons, about 1 minute. Add any scallop juices accumulated on plate and bring to a simmer.
  • Reduce heat to low and whisk in butter, 1 tablespoon at a time, until incorporated.
  • Add asparagus and remaining 1/4 teaspoon salt and cook until heated through, about 1 minute.
  • Serve scallops topped with asparagus and sauce.

SEARED SCALLOPS WITH BACON



Seared Scallops with Bacon image

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

Steps:

  • Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
  • Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
  • Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

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