GRILLED CILANTRO LIME SCALLOPS
Learn how to make Grilled Cilantro Lime Scallops, quick and tasty for any occasion!
Provided by CaribbeanPot
Categories Low-Carb Paleo Pescatarian Date Night Weeknight Dinners Barbecue Easy Dairy-Free Full Meal Beginner Gluten-Free Egg-Free Soy-Free Summer Blender Fish-Free Peanut-Free Tree Nut-Free Grain-Free Tomato-Free Grill
Time 15m
Yield 2
Number Of Ingredients 11
Steps:
- In a blender add Garlic (1 clove), Scotch Bonnet Pepper (to taste), Lime (3), Salt (to taste), Kaffir Lime Leaf (1), Scallion (1), Fresh Cilantro (1 cup), Olive Oil (3/4 cup) and Honey (1 tablespoon). Blend until nice and smooth.
- Place your Scallops (to taste) on skewers and lightly season with Salt (to taste) and Ground Black Pepper (to taste). Drizzle the lime cilantro sauce on top.
- Immediately place the scallops over the grill, cook for 2-3 minutes on each side.
- Drizzle once more with the lime cilantro sauce. Serve and enjoy!
Nutrition Facts : Calories 403 calories, Protein 0.4 g, Fat 42.3 g, Carbohydrate 7.7 g, Fiber 0.8 g, Sugar 4.9 g, Sodium 1.6 mg, SaturatedFat 6.1 g, UnsaturatedFat 34.2 g
CILANTRO SCALLOPS
Provided by Marcela Valladolid
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
- Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.
SEARED CURRIED SCALLOPS WITH ZUCCHINI
Categories Shellfish Vegetable Sauté Dinner Seafood Scallop Curry Zucchini Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
- Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
- Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.
GRILLED SCALLOPS, ZUCCHINI, AND SCALLIONS WITH WHITE BEANS
Categories Bean Backyard BBQ Scallop Zucchini Summer Grill Grill/Barbecue Gourmet
Number Of Ingredients 12
Steps:
- Prepare grill. Soak skewers in warm water 30 minutes.
- In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
- In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
- In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
- Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops-not on skewers-can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
- Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.
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