Grilled Scallops Pineapplemangopapaya Relish Recipes

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GRILLED LEMON GARLIC SCALLOPS



Grilled Lemon Garlic Scallops image

Grilled Lemon Garlic Scallops is an eloquent dish marinated in the juices of a lemon, hint of garlic, wrapped in olive oil with Italian seasonings all grilled to perfection! So simple to make and ready in minutes!

Provided by Alyssa Rivers

Categories     Appetizer     Main Course     Side Dish

Time 35m

Number Of Ingredients 6

1/4 cup olive oil
juice of one lemon
3 garlic cloves (minced)
1 tbsp italian seasoning
salt and pepper
1 pound scallops

Steps:

  • In a medium sized bowl combine olive oil, lemon juice, garlic, and Italian seasoning.
  • Salt and pepper the scallops and add to the bowl and toss in marinade to coat. Let marinate in the fridge for about 30 minutes.
  • Place the scallops on a grill over medium high heat. Let cook on each side for about 2 minutes or until cooked throughout and slightly charred.

Nutrition Facts : Calories 136 kcal, Carbohydrate 3 g, Protein 9 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 297 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS



Grilled Garlic Parmesan Crusted Scallops image

An easy recipe for delicious grilled scallops that are the perfect companion for a grilled New York Strip steak.

Provided by Matt W.

Categories     Seafood     Shellfish     Scallops

Time 35m

Yield 4

Number Of Ingredients 7

½ cup fine Italian bread crumbs
¼ cup grated Parmesan cheese
1 teaspoon dried parsley
½ teaspoon garlic salt
½ teaspoon ground black pepper
½ cup olive oil
16 large sea scallops

Steps:

  • Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
  • Pour olive oil into a shallow bowl.
  • Rinse scallops under cold water, then dip into the olive oil.
  • Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
  • Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Brush the scallops lightly with more olive oil.
  • Grill on the preheated grill until golden brown on both sides, about 5 minutes.

Nutrition Facts : Calories 481.8 calories, Carbohydrate 13.8 g, Cholesterol 54.3 mg, Fat 34.1 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 690.8 mg, Sugar 0.9 g

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

GRILLED SCALLOPS WITH GRILLED PINEAPPLE SALSA



Grilled Scallops with Grilled Pineapple Salsa image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 to 6 appetizer servings or 3 main course servings

Number Of Ingredients 17

15 large sea scallops
1 tablespoon chopped mint leaves
1 teaspoon chopped rosemary leaves
Extra-virgin olive oil
Freshly ground black pepper
Kosher salt
Teriyaki or barbecue sauce, optional
Pineapple salsa, recipe follows
1 pineapple, peeled and sliced into 1/2-inch thick slices
2 red onions, peeled and sliced into 1/2-inch thick slices
3 green jalapenos
2 red jalapenos
Extra-virgin olive oil, for coating
1 tablespoon chopped mint leaves
1 tablespoon chopped Italian parsley leaves
1 lime, juiced
Salt and freshly ground black pepper

Steps:

  • Soak wooden skewers in water for 30 minutes.
  • Place the scallops on paper towels to blot dry. Thread 2 skewers through 5 scallops. Repeat 2 more times. Sprinkle mint and rosemary over the scallops. Drizzle extra-virgin olive oil generously over the skewered scallops. Grind black pepper over the skewered scallops. Drizzle more olive oil over top and refrigerate for 30 minutes.
  • Season scallops with salt. Oil a hot grill and place the skewers over high heat for about 2 minutes on each side. At this point, you may brush on teriyaki or your favorite barbecue sauce. Serve immediately over pineapple salsa.
  • Oil your grill. Place pineapple slices onto hot grill for 4 minutes on each side. Gently toss the onion slices and jalapenos in olive oil. Place onto the hot grill for 3 to 4 minutes on each side. Remove from grill. Peel skin off of jalapenos. Cube the pineapple, removing the inner core. Cube the onion and mince the jalapenos. Combine all of them with the chopped herbs in a large bowl. Add lime juice and drizzle with olive oil. Season with salt and freshly ground black pepper, to taste.

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS



Grilled Sea Scallops with Avocado-Corn Relish on Crisp Tortillas image

Provided by Bobby Flay

Categories     condiment

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 Haas avocado, peeled, pitted and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsley

Steps:

  • For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
  • For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

QUICK AND EASY GRILLED SCALLOPS



Quick and Easy Grilled Scallops image

Grilled Scallops are simple, yet full of flavor! Enjoy this yummy appetizer any day of the year!

Provided by Holly Nilsson

Categories     Appetizer     Seafood     Snack

Time 16m

Number Of Ingredients 7

1 pound sea scallops (thawed if frozen)
2 tablespoons olive oil
1 tablespoon fresh lemon juice (or lime juice)
1 clove garlic (minced )
optional additions (below)
salt & pepper (to taste )
additional lemon and parsley for garnish (optional)

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.

Nutrition Facts : Calories 142 kcal, Carbohydrate 4 g, Protein 14 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 27 mg, Sodium 445 mg, Sugar 1 g, ServingSize 1 serving

"GRILLED SCALLOPS; PINEAPPLE,MANGO,PAPAYA RELISH"



Categories     Fruit     Shellfish     Low Cal

Yield 4

Number Of Ingredients 14

2 Tbs. Vegetable Oil.
1 Tbs. Honey.
1 Tbs. Soy Sauce.
1 tsp.Sesame Oil.
2 Tbs. White Vinegar.
1/2 tsp. Curry Powder.
1/2 tsp. Ground Cummin.
1 Lbs. Sea Scallops.
RELISH:
1 cup Pineapple(diced).
1 cup Mango(diced).
1 cup Papaya(diced).
1/2 cup Sweet Onion(Vidalia).
Salt to Taste.

Steps:

  • In a 4qt. mixing bowl combine the first 7 ingredients together until they are well blended.Add the scallops,cover and marinate at room temperature for 30-60 minutes.Drain the marinade and save for basting the scallops.With two metal skewers,thread the scallops,one skewer on each side of the scallop(makes it easy to turn the scallops over)do this until you have finished with all of the scallops. Preheat the grill on high for 10 minutes,when ready to grill the scallops,turn down the heat to medium-high.Grill the scallops for about 7 minutes or until the scallops are opaque.Turning once and baste with marinade. In a 2qt. mixing bowl combine all of the relish ingredients together and serve with the scallops(relish can be made 1 day ahead of time). Serve scallops with the relish(divided equality among 4 people).

BOBBY FLAY'S SCALLOPS ON CRISPY TORTILLAS ARE ONE OF HIS GREATEST HITS



Bobby Flay's Scallops On Crispy Tortillas Are One Of His Greatest Hits image

Chef Bobby Flay makes a seared scallop appetizer that he's been making at his restaurants for over 30 years.

Provided by Bobby Flay

Number Of Ingredients 28

½ cup canola oil
2 to 6 flour tortillas
cut into sixths
Kosher salt
2 ripe Hass avocados
peeled
pitted and diced
2 ears fresh corn
roasted or grilled
kernels removed
2 teaspoons sour cream
3 tablespoons finely diced red onion
½ serrano chile
finely diced (optional)
¼ cup fresh lime juice
Salt and freshly ground black pepper
3 tablespoons finely chopped fresh cilantro
¼ cup canola oil
2 tablespoons smoked paprika
½ teaspoon ground cumin
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
12 sea scallops
patted dry
Fresh cilantro leaves
for garnish
Lime wedges
for garnish

Steps:

  • Make the tortillas: Line a large platter with paper towels
  • Heat the oil in a medium pan over medium heat until it reaches 350˚ F on a deep-fry thermometer
  • Add the tortillas in batches and fry until lightly golden brown and crisp, about 30 seconds
  • Remove the chips with a slotted spoon to the paper towels and immediately season with salt
  • Repeat with the remaining hot oil, tortillas and salt
  • Make the relish: Mash the avocado in a bowl until slightly smooth
  • Fold in the corn, sour cream, red onion, serrano (if using), lime juice and salt and pepper
  • Fold in the cilantro until combined
  • Make the scallops: Heat 3 tablespoons oil in a large pan over high heat until the oil begins to shimmer
  • Brush the scallops on both sides with the remaining 1 tablespoon oil
  • Mix the paprika, cumin, salt and pepper in a small bowl and season each scallop with the spice mixture
  • Put the scallops in the hot pan, spice-side down, and cook until lightly golden brown and a crust has formed, 1 to 1 ½ minutes
  • Flip the scallops and cook until just cooked through, about 2 minutes more
  • To serve, put a dollop of relish on each tortilla chip and top each chip with a scallop
  • Garnish with cilantro leaves and a squeeze of fresh lime juice

SEARED SCALLOPS WITH PINEAPPLE-GINGER SAUCE



Seared Scallops with Pineapple-Ginger Sauce image

Provided by Pamela Anderson

Categories     Main Course

Yield four.

Number Of Ingredients 7

6 Tbs. homemade or low-salt canned chicken broth
1/4 cup thawed pineapple juice concentrate
1/2 tsp. grated fresh ginger
1-1/2 lb. "dry" sea scallops patted dry
2 Tbs. olive oil
Coarse salt and freshly ground black pepper
1 Tbs. unsalted butter

Steps:

  • Combine the chicken broth, pineapple juice concentrate, and ginger in a small bowl. Set the scallops on a plate and drizzle with the oil; turn to coat. Sprinkle both sides with salt and pepper. About 2 min. before searing the scallops, set a heavy-based 12-inch nonstick skillet over high heat and turn on the exhaust fan.
  • When the pan is very hot, add the scallops. Cook over high heat until they develop an even, rich brown crust, 2 to 3 minutes per side. Remove from the heat and transfer the scallops to a plate.
  • Return the empty skillet to the heat and add the pineapple juice mixture; boil until the liquid reduces by about half. Tilting the skillet so that the reduced liquid is at one side of the pan, whisk in the butter. Spoon a portion of the sauce over the scallops and serve immediately.

Nutrition Facts : ServingSize four., Calories 270 kcal, Fat 100 kcal, SaturatedFat 3 g, TransFat 11 g, Carbohydrate 12 g, Protein 29 g, Cholesterol 65 mg, Sodium 400 mg, UnsaturatedFat 7 g

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