Rosemarythyme And With Wine Grilled Scallops 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

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.

SEARED ROSEMARY SCALLOPS



Seared Rosemary Scallops image

Categories     Shellfish     Sauté     Quick & Easy     Rosemary     Scallop     Gourmet

Yield Makes 2 Servings

Number Of Ingredients 7

four 12-inch-long rosemary branches or 10-inch bamboo skewers
1 teaspoon chopped fresh rosemary leaves
1/4 teaspoon paprika
1/8 teaspoon cayenne
16 medium sea scallops (about 1/8 pound)
2 tablespoons olive oil
Accompaniments if desired: Purple Potato, Sugar Snap Pea, and Mint Salad and Mango Cucumber Salsa

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



Rosemary-Grilled Scallops image

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

1 1/2 pounds sea scallops (about 30)
About 30 fresh rosemary sprigs (each 3 to 4 inches long)
3 ounces prosciutto, sliced paper thin
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
Coarse salt and freshly ground black pepper

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



Asian-Style Grilled Sweet and Sour Scallops image

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

2 lbs scallops (purchase the larger size scallops)
1 tablespoon grated fresh ginger
1/4 cup rice wine
1/4 cup brown sugar
1/4 cup ketchup
1/4 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon sesame oil
1 tablespoon fresh minced garlic (or to taste)
1/2 teaspoon dried red pepper flakes (optional or to taste or use red pepper)
cooked rice
chopped green onion

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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