Grilled Scallops With Coriander Butter Sauce 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

PAN-FRIED SCALLOPS



Pan-fried scallops image

For a healthy-yet-special starter, try our easy pan-fried scallops with a squeeze of zesty lime and a sprinkling of chilli and coriander

Provided by Jo Pratt

Categories     Dinner, Lunch, Side dish, Starter

Time 15m

Yield Serves 2 as a starter

Number Of Ingredients 7

6-8 scallops
1 tbsp olive oil
2 large chopped garlic cloves
1 tsp chopped fresh red chilli
juice of half a lime
roughly chopped coriander
salt and pepper

Steps:

  • Fry the scallops in the olive oil for about 1 min until golden, then flip them over and sprinkle over the garlic cloves and chopped fresh red chilli into the pan. Cook for about 1 min more, then squeeze over the juice of the lime.
  • Finish off with roughly chopped coriander and salt and pepper. Serve straight away.

SCALLOPS WITH CORIANDER BUTTER SAUCE



Scallops With Coriander Butter Sauce image

An impressive dish for dinner parties - can be used as an appetizer or main course. This recipe is easily doubled or tripled.

Provided by MsKittyKat

Categories     European

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

2 tablespoons minced onions
1 tablespoon white wine vinegar
1/4 cup water
1 teaspoon ground coriander
1/4 cup cold unsalted butter, cut into 4 pieces
3/4 lb sea scallops
vegetable oil, for brushing scallops
2 tablespoons minced fresh cilantro

Steps:

  • In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely.
  • (The sauce should not get hot enough to liquefy- It should be the consistency of thin hollandaise).
  • Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
  • Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through.
  • Whisk the fresh cilantro into the butter sauce.
  • Serve the scallops with the warm butter sauce.

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 SCALLOPS WITH ANCHOVY, MINT & CORIANDER



Grilled scallops with anchovy, mint & coriander image

Provided by Nathan Outlaw

Categories     Starters     Jamie Magazine     Seafood     Alfresco     Aussie Christmas     Dinner Party     Dinner for two

Time 15m

Yield 6

Number Of Ingredients 8

12 scallops, roe attached and shells reserved, from sustainable sources
100 g fresh white breadcrumbs
ANCHOVY, MINT & CORIANDER DRESSING
½ a bunch of fresh coriander, (15g)
½ a bunch of fresh mint, (15g)
10 anchovies in oil, from sustainable sources
200 ml rapeseed oil
1-2 limes

Steps:

  • Preheat the grill to full whack.
  • To make the dressing, chop the coriander and mint leaves, then blitz with the anchovies for 1 minute. Add the oil and squeeze in 25ml of the lime juice and blitz for another minute.
  • Place a scallop with its roe into each shell and add 1 tablespoon of dressing to each.
  • Lay them on a baking tray and place on a high shelf under the grill. Cook for 3 to 4 minutes, then remove and top with a sprinkling of breadcrumbs.
  • Place back under the grill, on a low shelf, for a further 2 to 3 minutes, or until golden, and serve immediately.

Nutrition Facts : Calories 454 calories, Fat 34.9 g fat, SaturatedFat 2.4 g saturated fat, Protein 19.7 g protein, Carbohydrate 14.7 g carbohydrate, Sugar 0.6 g sugar, Sodium 0 g salt, Fiber 0 g fibre

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE



Grilled Scallops with Vegetables and Hoisin-Orange Sauce image

Provided by Stan Frankenthaler

Categories     Ginger     Appetizer     Orange     Scallop     Cucumber     Carrot     Summer     Grill/Barbecue     Watercress     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield Makes 4 appetizer servings

Number Of Ingredients 23

Sauce
1 8.5-ounce jar hoisin sauce sauce*
1/3 cup orange juice
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon grated orange peel
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
Vegetables
3 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
1 teaspoon chili-garlic sauce*
1 teaspoon fish sauce (nam pla)*
1 bunch watercress, trimmed
1 medium cucumber, peeled, seeded, cut into matchstick-size strips
1 medium carrot, peeled, cut into matchstick-size strips
3/4 cup cilantro leaves (from large bunch)
1/2 red onion, very thinly sliced
Scallops
1 1/2 teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops
Vegetable oil

Steps:

  • For sauce:
  • Mix all ingredients in bowl. (Can be made 1 week ahead. Cover; chill. Bring to room temperature before using.)
  • For vegetables:
  • Mix first 4 ingredients in large bowl. Add watercress, cucumber, carrot, cilantro, and onion and toss to blend. Season with salt and pepper. Let stand 30 minutes or chill up to 1 hour, tossing occasionally.
  • For scallops:
  • Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes. Transfer seeds to plastic bag. Using mallet or hammer, coarsely crack seeds. Combine sesame oil and ginger in medium bowl; mix in coriander seeds, then scallops. Let stand at least 30 minutes or chill up to 1 hour.
  • Prepare barbecue (medium-high heat). Thread 3 scallops onto each of 4 skewers. Brush barbecue rack with oil to prevent sticking. Grill scallops until just opaque in center, about 3 minutes per side. Divide vegetables among 4 plates. Top each with scallops and serve, passing hoisin-orange sauce separately.
  • Available at Asian markets and many supermarkets.

GRILLED SCALLOPS WITH CORIANDER BUTTER SAUCE



Grilled Scallops with Coriander Butter Sauce image

Categories     Herb     Onion     Low/No Sugar     Scallop     Grill/Barbecue     Gourmet

Yield Serves 2

Number Of Ingredients 8

2 tablespoons minced onion
1 tablespoon white-wine vinegar
1/4 cup water
1 teaspoon ground coriander
1/2 stick (1/4 cup) cold unsalted butter, cut into 4 pieces
3/4 pound sea scallops
vegetable oil for brushing the scallops
2 tablespoons minced fresh coriander

Steps:

  • In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.
  • Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.

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