ISO Grilled Scallop Recipe

[jtoepfert100]

My husband and I want to grill scallop kabobs tonight but can't find many recipes. Any suggestions? Thinking about using the Teriyaki Shrimp and Scallop Kabob recipes from CL 8/01 using only scallops but don't know if it will be too sweet. I don't care for really sweet marinades on meat and seafood. Thanks!

[PAMMELA]

Not sure if you would consider this salsa sweet since it has fruit, but this recipe (the salsa in particular) got rave reviews. You could grill the scallops instead.

Seared Scallops with Tropical Salsa

1/2 cup diced fresh pineapple
1/2 cup diced fresh mango
1/2 cup peeled and diced cucumber
1/2 cup diced red bell pepper
3 tablespoons chopped fresh cilantro
4 teaspoons fresh lime juice
1 jalapeno pepper, seeded and minced
salt and pepper to taste
1 pound sea scallops, rinsed and drained


1 Combine the pineapple, mango, cucumber, bell pepper, bell pepper, cilantro, lime juice and jalapeno. Season to taste with salt and pepper, and set aside.
2 Heat a large, nonstick fry pan over medium-high heat. Coat the pan with cooking spray. Season the scallops with salt and pepper. Add half of the scallops to the pan; sear until golden brown on both sides, about 2 minutes per side. Transfer the scallops to a warmed plate while cooking the remaining scallops.
3 Spoon the salsa over the scallops, and serve immediately

[123Alice]

This is an awesome scallop recipe and I always grill them instead of broiling. (From the CL Recipe Finder)

Bourbon-Bacon Scallops



3 tablespoons minced green onions
2 tablespoons bourbon
2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon pepper
24 large sea scallops (1 1/2 pounds)
6 low-sodium bacon slices (4 ounces)
Cooking spray

Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally.
Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces.Wrap 1 bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12-inch) skewers, leaving some space between scallops so bacon will cook.

Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade (cooking time will vary greatly with size of scallops).

Yield: 4 servings (serving size: 6 scallops)

CALORIES 245 (26% from fat); FAT 7g (satfat 2g, monofat 2.5g, polyfat 1.1g); PROTEIN 32.4g; CARBOHYDRATE 11.3g; FIBER 0.1g; CHOLESTEROL 68mg; IRON 0.7mg; SODIUM 642mg; CALCIUM 51mg;
Cooking Light, JANUARY 1997

[rosie_one]

I have a hint for you with sea scallops. Rather than skewering them with one skewer, put each row on two. Then you can flip them without having them spin.

Those bacon burbon ones are marvelous. We've made them too.

[PAMMELA]

Originally posted by rosie_one
I have a hint for you with sea scallops. Rather than skewering them with one skewer, put each row on two. Then you can flip them without having them spin.


Super idea! This would probably work great with a few other items that twist and turn.

[swquilts]

These are both quite good:

GRILLED PARMESAN BREADED SCALLOPS WITH LEMON GARNISH

Recipe from: Weber's Big Book of Grilling
Servings: 4
Posted by Jill W.
Date: 7/10/03

Clean, refreshing flavors just meant for a balmy summer evening. A simple recipe like this gets its' strength from the quality of the ingredients so use the real Parmigiono-Regiano from Pormo, Italy.

INGREDIENTS:
FOR THE COATING:
1/2 CUP FINE DRY PLAIN BREAD CRUMBS
¼ Cup FRESHLY GRATED PARMIGIANO REGGIANOCHEESE
1/2 TEASPOON KOSHER SALT
1/2 TEASPOON FRESHLY GROUND BLACK PEPPER

20 LARGE SEA 5CALLOPS (ABOUT I ¼ POUNDS)
3/4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL (*Originally called for 2 TBSP)

FOR THE GARNISH:
½ CUP LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES
2 TABLESPOONS LEMON ZEST
1/2 TABLESPOON EXTRA-VIRGIN OLIVE OIL (*Originally called for 1 TBSP)
I TEASPOON LEMON JUICE

INSTRUCTIONS:
To make the coating: Combine the coating ingredients on a plate and mix with your fingers.

Wash the scallops and remove the small, tough side muscle.
Pat the scallops dry with paper towels and place in a small bowl.
Add the olive oil and mix to coat.
Dip the scallops in the coating, turning to coat evenly.
Gently press the crumbs onto the scallops.
Place the scallops in a single layer on a clean plate.
Cover with plastic wrap and refrigerate for 30 minutes to set the crumbs.

To make the garnish:
Finely chop the garnish ingredients and mix together.

Brush or spray the scallops with olive oil. (Rrecommend spray)
Place on the grate 1 to 2 inches apart and grill over Direct/high heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time.
Remove from the grill, sprinkle with the garnish, and serve warm.

Cook's note: The original recipe was made lighter by the reduction of Olive Oil being used for both the coating of the scallops as well as the spraying prior to putting on the grill.


* Exported from MasterCook *

Honey Glazed Sea Scallops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb sea scallops, whole -- jumbo
1 tbsp extra virgin olive oil
1 tbsp fresh thyme -- chopped
1/4 tsp kosher salt
1/4 tsp ground black pepper
2 ozs prosciutto -- 8 slices, extra thinly sliced
For the honey glaze
3 tbsps honey
1 tbsp lemon juice
1/4 tsp kosher salt

Wash the scallops and remove the tough side muscle. Place them in a medium bowl. Add the olive oil, thyme, salt and pepper. Stir to coat. Cut each prosciutto slice in half lengthwise and wrap around each scallop. Thread the scallops lengthwise onto a skewer, four to a skewer. Place on a cookie sheet or plate, cover with plastic wrap for 30 minutes to 1 hour.

Make the glaze, whisk together the honey, lemon juice and salt.

Grill the scallops over direct medium heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Brush with the glaze during the last 1 to 2 minutes.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 208 Calories; 5g Fat (23.5% calories from fat); 23g Protein; 16g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 801mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates.

[KathrynY]

It's probably too late for your dinner tonight, but I'll add a big thumbs up for the GRILLED PARMESAN BREADED SCALLOPS WITH LEMON GARNISH from Weber that Susan posted above. They're great! :)

[jtoepfert100]

Thanks for all the recipes! I had forgotten about the bourbon bacon scallops (had made them before on the broiler) so we had those. I thought these were good but, and maybe it is me because my husband doesn't agree, I feel like grilling scallops makes them tougher than if you just pan sear them. I want to try the breaded scallops, though, because maybe that will help. Definitely keeping that recipe. My husband and I also disagree about how you have to grill scallops. I say that you can grill them directly or in a grill basket without being skewered but he says absolutely not. As I really don't understand the point of skewers (since you just take the food off), I'm curious if you can just throw the scallops on the grill by themselves.