Grilled Scallops With Hoisin Orange Sauce Recipes

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QUICK MARINATED GRILLED SCALLOPS



Quick Marinated Grilled Scallops image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher's twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dried with a paper towel

Steps:

  • Set up your grill for high heat by building coals evenly on the bottom of the grill.
  • In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
  • Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

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 ORANGE-SCENTED QUINOA



Grilled Scallops with Orange-Scented Quinoa image

Provided by Giada De Laurentiis

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 cups quinoa
Zest of 1 large orange
Kosher salt
Vegetable-oil cooking spray
Eighteen 1 1/2-to-2-inch scallops (about 1 1/2 pounds), tough muscle removed
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1/4 cup fresh orange juice (about 1 large orange)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground pepper
One 15-ounce can garbanzo beans, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • For the quinoa: In a medium saucepan, bring 2 cups water, the quinoa, orange zest and 1 teaspoon salt to a boil over medium-high heat. Reduce the heat to a simmer. Cover the pan and cook until all the liquid has been absorbed, 10 to 12 minutes. Fluff with a fork, cover the pan and let the quinoa sit for 10 to 12 more minutes.
  • For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
  • For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
  • Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.

SOY-GLAZED SCALLOPS



Soy-Glazed Scallops image

Two thumbs-ups for scallops-an amazing dinner option and an excellent source of vitamin B-12 and heart-healthy minerals such as magnesium. -April Korando, Ava, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1/4 cup lemon juice
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 tablespoons honey
2 garlic cloves, minced
1/2 teaspoon ground ginger
12 sea scallops (about 1-1/2 pounds)

Steps:

  • In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a bowl or dish. Add the scallops; toss to coat. Cover and refrigerate for 20 minutes., Place remaining marinade in a small saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened., Drain and discard marinade. Thread scallops onto 4 metal or soaked wooden skewers. Broil 4 in. from the heat for 2-4 minutes on each side or until scallops are firm and opaque, basting occasionally with remaining marinade.

Nutrition Facts : Calories 250 calories, Fat 8g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 567mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic Exchanges

GRILLED SCALLOPS WITH VEGETABLES AND HOISIN-ORANGE SAUCE



Grilled Scallops With Vegetables and Hoisin-Orange Sauce image

Make and share this Grilled Scallops With Vegetables and Hoisin-Orange Sauce recipe from Food.com.

Provided by Ashley U

Categories     Asian

Time 1h21m

Yield 2 serving(s)

Number Of Ingredients 19

1 (8 1/2 ounce) jar hoisin sauce
1/3 cup orange juice
1 1/2 tablespoons unseasoned rice vinegar
1 tablespoon grated orange rind
2 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
3 tablespoons fresh lime juice
2 tablespoons oriental sesame oil
1 teaspoon chili-garlic sauce
1 teaspoon fish sauce
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 leaf
1/2 red onion, very thinly sliced
1 1/2 teaspoons whole coriander seeds
1 tablespoon oriental sesame oil
1 tablespoon minced peeled fresh ginger
12 large sea scallops

Steps:

  • Mix all sauce ingredients in a bowl.
  • Mix first 4 vegetable ingredients in a large bowl.
  • Add watercress, cucumber, carrot, cilantro and onion; toss to blend.
  • Season with salt and pepper.
  • Let stand for 30 minutes or chill up to 1 hour, tossing occasionally.
  • Stir coriander seeds in small skillet over medium heat until fragrant and slightly darker, about 2 minutes.
  • Transfer seeds to a plastic bag.
  • Using mallet or hammer, coarsely crack seeds.
  • Combine sesame oil and ginger in medium bowl; mix in coriander seeds and then scallops.
  • Let stand at least 30 minutes or chill up to 1 hour.
  • Prepare barbecue to 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 2 plates.
  • Top each with scallops and serve, passing Hoisin-Orange sauce separately.

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