Grilled Scallops With Black And White Beans Recipes

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.

SEARED SCALLOPS WITH BLACK BEAN SAUCE

Steps:

• Heat the oil in a small sauce pot over medium-high heat. Add the garlic and ginger and sauté until translucent and fragrant, about 30 seconds.
• Add in the black bean garlic sauce and stir for 1 minute. Stir in the rice wine and mirin. Lower the heat to simmer, stirring until the liquid is reduced by about half, about 3 minutes. Stir in the lemon juice and remove from heat.
• Season the scallops on both sides with the pepper. Heat a grill pan or cast iron pan on high.
• Sear the scallops until golden brown and cooked through, about 2 to 4 minutes per side.
• Plate the scallops and drizzle with the black bean sauce and garnish with cilantro sprigs.
• Serve with a side of grilled asparagus or your favorite green side dish.

GRILLED SCALLOPS WITH BLACK BEANS

Steps:

• Place scallops in shallow dish.
• Combine olive oil, 1/2 teaspoons cumin, ground red pepper; drizzle over scallops, and toss gently.
• Cover and marinate in the refrigerator 30 minutes, stirring occasionally.
• Coat a large non-stick skillet with cooking spray; place over medium-high heat until hot and add onion and garlic and sauté until tender.
• Add bell pepper and sauté until tender.
• Stir in black beans and 1/2 teaspoons cumin; sauté 3 minutes or until thoroughly heated.
• Remove from heat; stir in vinegar and keep warm.
• Remove scallops from marinade; discarding marinade, thread scallops onto 4 (8 inch) skewers.
• Coat grill rack with cooking spray; place over medium coals (300-350°F).
• Place skewers on rack; grill, uncovered, 3 minutes on each side or until scallops are opaque.
• Spoon black bean mixture evenly onto individual serving plates.
• Arrange grilled scallops evenly over black bean mixture.
• Serve immediately.

GRILLED SCALLOPS WITH BLACK AND WHITE BEANS

Steps:

• In a large nonreactive saucepan, melt 2 tbsp of the butter in the olive oil over low heat. Add the onion, garlic, celery, and bay leaf and cook, stirring frequently, until the onion is very soft and the mixture begins to brown, about 30 minutes. Add the tomatoes. Reserve a small handful of the kale for garnish and add the rest to the saucepan. Cook, stirring frequently, for 10 minutes. Stir in the beans and season to taste with salt. Remove from the heat and set aside. Preheat the broiler. In a small saucepan melt the remaining 2 tbsp butter over moderate heat. Stir in the lemon juice and set aside. Thread 4 scallops on each of 6 8" metal or bamboo skewers, then brush with the lemon butter. Broil close to the heat turning once until the scallops are browned on the outside, but still moist within, about 2 minutes on each side. To sserve, spoon the room temperature bean mixture onto 6 serving plates and top with a skewer of scallops. Sprinkle the scallops lightly with paprika and salt. Finely chop the reserved kale and scatter over the beans.