Number Of Ingredients 4 Steps:
Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .
Time 22m Yield 5 to 6 servings Number Of Ingredients 5 Steps:
Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook. Grill for about 2 to 3 minutes on each side. Serve immediately.
Yield 4 servings Number Of Ingredients 4 Steps:
Prepare grill for medium-high heat; oil grate. Toss scallops with 2 tablespoons oil on a baking sheet; season with salt and pepper. Using a fish spatula or your hands, place scallops on grill, flat side down. Grill, turning occasionally, until lightly charred and just cooked through, about 2 minutes per side. Serve scallops topped with Lemony Salsa Verde .
Time 25m Yield 6 Number Of Ingredients 7 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.
Time 30m Yield 4 to 6 servings Number Of Ingredients 12 Steps:
Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan). Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt. Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning. When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It’s O.K. to lift an edge to peek, but don’t try to turn the scallops until they have colored well or they’ll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through. Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.
Time 35m Yield 4 Number Of Ingredients 7 Steps:
Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl. Pour olive oil into a shallow bowl. Rinse scallops under cold water, then dip into the olive oil. Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven’t stuck can fall away. Place the breaded scallops onto a plate while breading the rest. Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Brush the scallops lightly with more olive oil. Grill on the preheated grill until golden brown on both sides, about 5 minutes.
Time 3m Yield 24 scallops Number Of Ingredients 8 Steps:
Preheat grill to high. Blend the BBQ sauce with the lemon juice and dill. Reserve. Toss the pepper with the lemon zest. Pat the scallops dry with paper towels. Remove and discard the knob shaped muscle on the side of each scallop. Brush each scallop with butter and sprinkle evenly with salt. Place on the grate and cook for 1 minute or until the scallops release easily when lifted with the tongs. Brush each scallop all over with the reserved BBQ sauce mixture. Sprinkle the topside of each scallop with the reserved pepper mixture and grill 2 minutes longer or until the scallops remove easily from the grate.
Time 20m Yield 4 servings Number Of Ingredients 9 Steps:
Preheat an outdoor grill to high. Put scallops in a dish and add salt, pepper, 3 tablespoons olive oil, pepper flakes, mustard and thyme. Trim off ends of zucchini and cut it crosswise into 16 slices, each approximately the same size. Add to the scallops in the dish and blend the ingredients. Place one piece of zucchini on a skewer and add 2 scallops. Add another piece of zucchini and 2 more scallops. Add a third slice of zucchini, 3 more scallops and a final slice of zucchini. Repeat, using 3 more skewers and the remaining scallops and zucchini. Brush the grill of the charcoal broiler with a light coating of oil. Place the skewers on the grill and cook about 1 minute. Turn to the opposite side and cook 1 minute. Cook on the 2 other sides about a minute each. Continue cooking about 2 minutes longer for a total cooking time of about 6 minutes. This cooking time will produce scallops that are medium-well done. Cook the scallops about 2 minutes longer if you wish them well done. Brush with the remaining tablespoon of olive oil and serve hot.
More about “grilled scallops with lemony salsa verde recipe 445”
Yield Serves 4 to 6 Number Of Ingredients 10 Steps:
In a small heatproof bowl, pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes, discarding liquid, and slice thin. While tomatoes are soaking, remove tough muscle from side of each scallop if necessary and halve scallops if large. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until pale golden on edges and cooked through, about 2 minutes on each side. Transfer scallops to a heatproof dish and keep warm, covered. Add shallots to oil remaining in skillet and cook, covered, over moderate heat, stirring occasionally, until softened. Add wine and boil, uncovered, stirring to scrape up browned bits, until reduced to about 3 tablespoons. Add pine nuts, tomatoes, and cream and bring just to a boil. Stir in Parmesan and pesto and remove skillet from heat. Stir in scallops. Cook pasta in boiling water until al dente and drain in a colander. Return pasta to kettle and add scallop mixture, tossing gently to combine.
