Grilled Scallops Topped With Bruschetta On Toast Recipes

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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

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

SCALLOP BRUSCHETTA



Scallop Bruschetta image

Bruschetta is one of my favourite entree/snacks. As soon as I seen the RSC #10 ingredients I instantly thought BRUSCHETTA. You can choose any type of white bread you like but it needs to be thick.

Provided by Chef floWer

Categories     Lunch/Snacks

Time 14m

Yield 1 serving(s)

Number Of Ingredients 12

4 cherry tomatoes, diced
2 tablespoons red onions, finely diced
2 tablespoons parmesan cheese, grated
2 teaspoons lemon juice
1 pinch salt
1 pinch ground oregano
olive oil flavored cooking spray
4 scallops
2 slices white bread, thickly sliced
1/2 garlic
3 teaspoons olive oil
4 capers, diced

Steps:

  • Tomatoes Mixture: Dice cherry tomatoes and red onions and add them to a small mixing bowl. Add parmesan cheese, lemon juice, salt and oregano. Set aside.
  • Spray olive oil on pan and cook scallops for about 4 minutes each side until both sides are browned.
  • Toast breads and rub halved garlic on one side of each toasted bread, then discard garlic.
  • Brush olive oil on bread (same side as the rubbed garlic) and add 'tomatoes mixture' on top (evenly on both breads).
  • Place 2 grilled/cooked scallops on top each Bruschetta.
  • Garnish with capers.
  • Enjoy for lunch, entree or snack.

Nutrition Facts : Calories 416.2, Fat 18.8, SaturatedFat 4.1, Cholesterol 28.6, Sodium 754.5, Carbohydrate 42.6, Fiber 3, Sugar 5.4, Protein 20.5

GRILLED SCALLOPS TOPPED WITH BRUSCHETTA ON TOAST



Grilled Scallops Topped With Bruschetta on Toast image

Elegant, yet simple meal. Restaurant fare at home. A perfect summer entree, no cook bruschetta and grilled scallops. Very low in fat, but big on flavor. Can also serve one scallop per person for an appetizer. Serving size based on hearty eaters for this one dish meal.

Provided by Vicki in CT

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

8 large sea scallops (about one pound)
1 tablespoon Dijon mustard (I use whole grain, Maille brand)
2 teaspoons fresh lemon juice
1 tablespoon olive oil
1/2 teaspoon black pepper, course ground
1 pint grape tomatoes, quartered
1/2 cup chopped basil
1/2 teaspoon minced garlic
1/2 teaspoon hot pepper flakes
1 teaspoon olive oil (I use chili flavored oil)
1 tablespoon capers
1/3-1/2 loaf French baguette, cut on the bias into 1/2 to one inch thick slices (you will need 8 slices)
olive oil

Steps:

  • Combine bruschetta ingredients. This can be done several hours in advance. Set aside.
  • Combine scallop ingredients and marinate for about 15-30 minutes.
  • Grill scallops until done -- do NOT overcook. We use a pan with holes made for the grill, but can also put on k-bobs. Alternatively can sear inside in a skillet.
  • Meanwhile, drizzle a SMALL amount of oil on bread slices and toast until golden and crispy. Can toast in toaster oven or on grill.
  • Place one scallop on each toast slice. Top with bruschetta. Garnish with basil sprig.

Nutrition Facts : Calories 410.1, Fat 12.9, SaturatedFat 1.9, Cholesterol 19.8, Sodium 841.7, Carbohydrate 54.9, Fiber 5.2, Sugar 0.7, Protein 19.6

CHEF JOHN'S GRILLED SWORDFISH BRUSCHETTA



Chef John's Grilled Swordfish Bruschetta image

There are two keys to this recipe. First, add enough oil and vinegar to your tomatoes to make a good amount of 'sauce' with which to douse the grilled fish and bread. Second, grill the bread very well over the coals. It should be golden brown with distinctive charred grill marks. The bitter hit from these stripes of charred bread actually makes the tomatoes even sweeter and more delicious.

Provided by Chef John

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 55m

Yield 2

Number Of Ingredients 10

1 cup cherry tomato halves
¼ cup balsamic vinegar
¼ cup extra virgin olive oil
2 tablespoons thinly sliced basil
1 pinch cayenne pepper
salt and freshly ground black pepper to taste
6 slices French bread
1 tablespoon olive oil
2 swordfish steaks
1 teaspoon grapeseed oil

Steps:

  • Stir tomatoes, balsamic vinegar, extra virgin olive oil, basil, cayenne pepper, salt, and black pepper together in a bowl. Let sit until flavors blend, at least 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Brush bread slices with olive oil.
  • Cook bread slices on the preheated grill until browned and crispy, 2 to 3 minutes per side.
  • Brush swordfish steaks with grapeseed oil and season with salt and black pepper.
  • Cook swordfish steaks on the preheated grill until fish flakes easily with a fork, about 4 minutes per side.
  • Divide bread slices between two plates and top each plate with 1 swordfish steak. Spoon 1/2 of the cherry tomato mixture over each steak.

Nutrition Facts : Calories 748.8 calories, Carbohydrate 50.5 g, Cholesterol 53 mg, Fat 44.2 g, Fiber 2.7 g, Protein 36.6 g, SaturatedFat 7 g, Sodium 701.6 mg, Sugar 6.4 g

SCALLOPS ON TOAST



Scallops on Toast image

Provided by Marian Burros

Categories     dinner, lunch, appetizer

Time 10m

Yield 2 servings

Number Of Ingredients 8

1 1/2 ounces shallots
1 1/2 teaspoons butter
4 slices thin white bread
1 cup dry white wine
10 ounces bay scallops with their juices
3 generous dashes Worcestershire sauce
1/8 teaspoon salt if desired
Freshly ground pepper to taste

Steps:

  • Mince shallots, and saute in butter in hot heavy skillet.
  • Toast the bread.
  • When shallots have softened, about 3 minutes, add the wine, and cook over high heat to reduce the wine by half.
  • Cut the crusts from the bread and cut each slice in half to form triangles. Arrange them on two dinner plates.
  • When wine is reduced and almost syrupy, stir in the scallops, and cook one to two minutes, stirring often and watching carefully so they do not overcook. They are ready when they have just turned white.
  • Add the Worcestershire, salt if needed and pepper. Spoon with all the juices over the toast and serve.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 5 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 722 milligrams, Sugar 5 grams, TransFat 0 grams

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

CARIBBEAN BRUSCHETTA WITH SHRIMP AND SCALLOPS



Caribbean Bruschetta with Shrimp and Scallops image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 12 pieces bruschetta

Number Of Ingredients 17

2 ounces extra-virgin olive oil
12 pieces thinly sliced French bread
9 tomatoes, seeded and diced
3 limes, juiced
2 tablespoons balsamic vinegar
1/2 tablespoon sugar
1/2 Spanish onion, sliced
1/2 radicchio, thinly sliced
1/2 ounce assorted mushrooms (button and shiitake)
Salt and freshly ground black pepper
2 cloves garlic, minced
6 slices bacon, chopped and cooked
1/2 cup freshly chopped cilantro leaves
6 large shrimp
6 large scallops
Crushed red pepper flakes, to taste
2 tablespoons freshly sliced green onion

Steps:

  • Preheat oven to 400 degrees F.
  • Drizzle olive oil over bread and toast lightly in the oven.
  • In a large bowl, add tomatoes, lime juice, balsamic and sugar and stir to combine.
  • In a medium saute pan over medium-high heat, add onion and cooked until caramelized. Add radicchio and mushrooms and cook until radicchio has wilted and mushrooms have released their liquid. Season, to taste, with salt and pepper. Add minced garlic and cooked bacon and stir to combine. Remove from heat and allow to completely cool.
  • Fold cooked onion-bacon mixture into the tomato mixture and add the chopped cilantro.
  • Preheat grill to high.
  • Grill shrimp and scallops until opaque. Season both sides with salt, pepper and crushed red pepper flakes. Remove from the grill and slice the scallops and shrimp in half.
  • Top each toasted bread slice with the tomato mixture, grilled scallop, and grilled shrimp and garnish with sliced green onions.

TOMATO BRUSCHETTA WITH GRILLED SCALLOPS



Tomato Bruschetta with Grilled Scallops image

Provided by My Food and Family

Categories     Meal Recipes

Time 45m

Number Of Ingredients 12

8 (1-inch) cherry tomatoes, diced
1/4 cup minced red onion
2 tsp lemon juice
1/8 tsp salt & pepper
1/4 tsp oregano or dried thyme
8 slices French bread or baguette
1/4 cup olive oil, divided
3 Tbsp grated parmesan cheese
1 clove garlic, mashed
1 Tbsp butter
1/2 lb sea scallops (seasoned with salt, pepper and ground cumin)
Garnish: 1 Tbsp. capers or 1/4 cup chopped parsley

Steps:

  • Dice cherry tomatoes and drain. Mix with red onion, lemon juice, salt and oregano. Combine 3 tablespoons olive oil and parmesan cheese. Rub bread slices with garlic clove and spread them out on a cookie sheet. Brush on olive oil mixture. Toast in 350°F oven until crisped (12 to 15 min.). Set aside.
  • Put remaining olive oil and butter in a large non-stick sauté pan over medium high heat. When butter is sizzling, add scallops. Cook for about 4 minutes each side until browned and firm. Slice scallops through the middle to get two discs, each with one browned side.
  • To serve, spoon some tomato mixture onto bread, top with a scallop slice and garnish with capers or parsley.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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