Scallops With Lime Mayonnaise Recipes

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BACON WRAPPED SCALLOPS WITH SPICY MAYO



Bacon Wrapped Scallops with Spicy Mayo image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield about 20 to 25 appetizers

Number Of Ingredients 10

1 1/2 pound large scallops
1/2 pound thin-sliced bacon
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
2 heads Bibb lettuce, washed
3 avocados, sliced

Steps:

  • Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
  • Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
  • To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

SCALLOPS WITH LIME MAYONNAISE



Scallops With Lime Mayonnaise image

Broiled giant scallops with delicate lime mayonnaise and a touch of chile. Delicious winter (use frozen scallops) or summer. Serve with barbecue-roast veges.

Provided by jfowler

Categories     Low Cholesterol

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

8 large scallops (fresh or thawed frozen)
salt and pepper
4 tablespoons prepared mayonnaise (e.g. Western Family)
1/2 lime, juice of
1/4 teaspoon ground chili powder

Steps:

  • Mix mayonnaise, lime and chili pepper in small bowl.
  • Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
  • In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well).
  • Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.

Nutrition Facts : Calories 52.1, Fat 0.9, SaturatedFat 0.2, Cholesterol 14.9, Sodium 253.8, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 7.3

GRILLED SCALLOPS WITH NORI, GINGER, AND LIME



Grilled Scallops with Nori, Ginger, and Lime image

To make scallops easier to grill, we thread them onto sets of two skewers, not one, so they don't spin around willy-nilly when you pick them up.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Shellfish     Scallop     Green Onion/Scallion     Lime Juice     Mayonnaise     Soy Free     Dairy Free     Tree Nut Free     Peanut Free     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 13

1/3 cup mayonnaise
2 tsp. fresh lime juice
Kosher salt
1 toasted nori sheet
1 tsp. ground coriander
1/2 tsp. ground ginger
2 Tbsp. vegetable oil, plus more for grill
12 large dry sea scallops, side muscles removed, patted dry
1/2 lime
3 scallions, dark green parts only, very thinly sliced
1 tsp. Aleppo-style or other mild red pepper flakes or gochugaru (coarse Korean red pepper powder)
Special Equipment:
A spice mill; eight 8" wooden skewers, soaked at least 1 hour

Steps:

  • Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
  • Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
  • Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
  • Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.
  • Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and sprinkle with Aleppo-style pepper and reserved nori.

SCALLOP BURGER SLIDERS WITH A CILANTRO-LIME MAYO



Scallop Burger Sliders with a Cilantro-Lime Mayo image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 22

1 medium Vidalia onion, finely diced
2 tablespoons butter
2 pounds fresh sea scallops
3 tablespoons all-purpose flour
3 tablespoons bread crumbs
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 egg, beaten
1/2 cup finely chopped fresh chives
1/2 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1 tablespoon grated fresh ginger
2 tablespoons vegetable oil
12 mini burger buns or small soft dinner rolls
Cilantro-Lime Mayo, recipe follows
4 tablespoons fresh lime juice
1 garlic clove, peeled
1/2 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Dijon mustard
1 cup fresh cilantro leaves
1 cup mayonnaise
Salt and freshly ground black pepper

Steps:

  • In a small skillet saute onion in butter over medium heat until translucent. Cool.
  • Place scallops in food processor and pulse until coarsely chopped or chop by hand. Transfer to large bowl and add remaining ingredients, except vegetable oil. Add in the cooled onions.*
  • Shape the mixture into small burgers, approximately 2 inches in diameter. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour.
  • Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add scallop sliders and cook until browned and cooked through. Place on small soft dinner rolls and top with a bit of Cilantro-Lime Mayo. Serve warm or at room temperature.
  • Blend all ingredients in food processor except mayonnaise and salt and pepper. Process until cilantro is fine. Add mayonnaise and process just until blended. Season with salt and pepper, to taste

SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES



Scallop Cakes with Cilantro-Lime Mayonnaise and New Potatoes image

Categories     Potato     Shellfish     Appetizer     Fry     Mayonnaise     Seafood     Scallop     Spring     Summer     Pan-Fry     Cilantro     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 cup finely chopped onion
2 pounds sea scallops
1/2 cup chopped fresh chives
2 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
1 tablespoon minced peeled fresh ginger
1 tablespoon fresh lime juice
1 large egg, beaten to blend
2 teaspoons salt
1 teaspoon grated lime peel
3/4 teaspoon ground black pepper
2 tablespoons peanut oil
Cilantro-Lime Mayonnaise
Buttered New Potatoes with Chives
Whole fresh chives
Fresh cilantro sprigs

Steps:

  • Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
  • Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
  • Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.

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2019-05-21 Spread lime mayo on a platter and place skewers with scallops on top. Finely grate zest from lime half over, then squeeze juice over. Top with scallions and …
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  • Prepare a grill for medium-high heat. Mix mayonnaise, lime juice, a pinch of salt, and 1 Tbsp. water in a small bowl; set lime mayo aside.
  • Finely grind nori in spice mill. Transfer half to a small bowl; set aside for serving. Transfer remaining nori to a large bowl and mix in coriander, ginger, and 2 Tbsp. oil. Add scallops and toss to coat.
  • Thread 3 scallops onto 2 skewers. (This will keep scallops in place and make them easy to turn. You can also use this method for shrimp and small peppers like shishito and Padrón.) Repeat with remaining scallops and skewers. Season both sides with salt.
  • Clean and oil grate, then immediately place scallops on the outside edge of the grill so that the skewers are hanging off the side. Grill, turning scallops with handles of skewers, until grill marks appear and scallops are just cooked through, about 3 minutes per side, depending on their size.


SCALLOPS WITH LIME MAYONNAISE RECIPE - GREAT BRITISH CHEFS
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GRILLED SCALLOPS WITH NORI AND LIME MAYO – GFCHOW
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Category Appetizer, Dinner
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