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.
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
QUICK MARINATED GRILLED SCALLOPS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
SEARED ROSEMARY SCALLOPS
Steps:
- If using rosemary branches, remove leaves from all but top 3 inches of each branch. In a small bowl stir together chopped rosemary, paprika, and cayenne. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and sprinkle with rosemary mixture. Thread 4 scallops onto each rosemary branch or bamboo skewer.
- In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until golden and just cooked through, 1 to 2 minutes on each side.
- Serve scallops with potato salad and mango salsa.
ROSEMARY-GRILLED SCALLOPS
Provided by Steven Raichlen
Categories quick, main course, side dish
Time 30m
Yield 6 appetizer servings or 4 main course servings
Number Of Ingredients 6
Steps:
- Pull off and discard crescent-shaped muscle on side of each scallop that has one. Strip leaves off bottom 2 inches of rosemary sprigs (slide them off with your thumb and forefinger). Reserve leaves, and set sprigs aside. Cut prosciutto into strips just large enough to wrap around scallops (about 1 by 3 inches).
- Lay a scallop flat on a work surface. Wrap a piece of prosciutto around it. Skewer a rosemary sprig through prosciutto and scallop to other side. Repeat with remaining scallops. Arrange scallops in a baking dish. Drizzle olive oil and lemon juice on both sides, sprinkle with rosemary leaves and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Marinate for 15 minutes, while you light grill.
- Set up grill for direct grilling, and preheat to high. Brush and oil grate. Arrange scallops on grate, and grill until just cooked, about 2 minutes a side. Serve at once.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 10 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 833 milligrams, Sugar 0 grams, TransFat 0 grams
ASIAN-STYLE GRILLED SWEET AND SOUR SCALLOPS
2 pounds scallops should give you 5-6 skewers, but the complete recipe can be doubled to 4 pounds, but each 2-pounds scallops will have to be marinated in two plastic bags using two rice wine/ginger mixtures.
Provided by Kittencalrecipezazz
Categories Asian
Time 51m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl stir together the rice wine with 1 tablespoon fresh ginger, then pour the mixture into a ziploc resealable plastic bag, add in the scallops seal bag then turn to coat with the mixture.
- Chill scallops for 35 minutes (no longer than stated time or the rice wine will start to "cook" the scallops!).
- Meanwhile soak 6 (12-inch) wooden skewers in cold water for 30 minutes minimum.
- In a saucepan combine the brown sugar, ketchup, broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic and red pepper flakes (if using) bring to a boil over medium heat, stirring constantly, boil for 1 minute; set aside.
- Remove scallops and discard the marinade.
- Thread scallops leaving about 1/2-inch apart onto the soaked wooden skewers.
- Grill over medium heat for 2-3 minutes on each side (time will vary depending on the size of your scallops).
- Brush scallops with the prepared brown sugar sauce, then serve immediately with remaining sauce.
- Serve with cooked rice and chopped green onions.
Nutrition Facts : Calories 310.6, Fat 3, SaturatedFat 0.4, Cholesterol 75, Sodium 1089.9, Carbohydrate 25.4, Fiber 0.2, Sugar 16.9, Protein 39.9
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Cuisine American, SeafoodCategory EntreeServings 2Calories 360 per serving
- Prepare Grill – Start by preparing your grill for direct grilling. Target 500 degrees Fahrenheit in the cooking chamber. As you start the grill, place your 10-inch cast iron pan to let it warm up as the grill temperature rises.
- Sear Scallops – Place 1 tablespoon of olive oil in the cast iron pan and wait for it to just start smoking. Place the seasoned scallops in the pan, close the grill, and let them sear for two minutes. Flip the scallops and grill the other side for an additional 2 minutes to get a nice crust on the scallops.
- Make Pan Sauce – With the scallops still in the pan, add garlic and wine and gently stir for two minutes to gently deglaze the pan. Add butter and thyme and continue grilling over direct heat for additional two minutes.
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- Warm the oil and garlic together in a large nonreactive skillet over moderate heat. Cook, stirring occasionally, until the garlic is pale golden, about 4 minutes. Raise the heat to high and stir in the rosemary. Add the scallops in a single layer, season with salt and pepper and cook until opaque, 2 to 3 minutes. Using a slotted spoon, transfer the scallops to a bowl.
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