Grilled Scallop Ceviche Recipes

GRILLED SCALLOP CITRUS CEVICHE

Steps:

• Preheat grill or grill pan to medium-high.
• Drizzle 1 tablespoon of the olive oil on the scallops and season with salt & pepper.
• Grill on each side for about 1 minute until you see grill marks. They don't need to be cooked through as they'll "cook" more in the ceviche mixture later.
• Remove from grill and set aside.
• Combine the remaining ingredients in a large bowl.
• Chop the scallops and toss together in the bowl until combined.
• Cover and refrigerate for 1 hour.
• Serve cold.

SCALLOP CEVICHE

Steps:

• Toss 1 pound bay scallops, 2 diced green tomatoes, 2 minced shallots, 1/2 minced jalapeno, 1/3 cup lime juice, 3/4 cup orange juice and 1 1/2 teaspoons salt in a glass bowl. Cover and chill, stirring occasionally, 4 to 6 hours. Add salt, pepper and chopped cilantro. Top with sliced avocado.

GRILLED SCALLOP "CEVICHE"

Steps:

• Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
• Prepare grill for direct-heat cooking over high heat.
• Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
• While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

SNAPPY SCALLOP CEVICHE

Steps:

• Preheat oven to 350 degrees F.
• Wash sweet potatoes and place in a deep saucepan with cold water to cover. Bring to a boil and cook until tender. Remove from heat, drain and allow to cool enough to handle. Peel off the skin, slice into 1/2 inch pieces, and set aside.
• Place the bay scallops in a medium bowl and toss gently with the lime juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour.
• Place the coconut on a rimmed baking sheet and toast until golden brown, about 5 minutes, stirring every few minutes so the coconut toasts evenly. Set aside.
• Drain the scallops and transfer to a clean bowl. Add the onions, jalapenos, raisins, toasted coconut, coconut milk, chopped cilantro, oregano, and salt and pepper, to taste. Mix well and refrigerate for at least 30 minutes and up to 3 hours. Sprinkle with cilantro leaves and the reserved toasted coconut and serve with Canchita on the side.
• Canchita, the Un-popped Popcorn of Peru:
• Heat the canola or vegetable oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 8 to 10 minutes, drain the canchita in a strainer and rub with a paper towel to remove excess oil. Season with salt while the corn is still warm and serve with Scallop Ceviche.
• Yield: 1 pound un-popped popcorn
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Inactive Prep Time: 10 minutes
• Ease of preparation: easy

GRILLED SCALLOP CEVICHE

Steps:

• Plop the scallops into a glass or stainless steel bowl. Combine the jalapenos and the Mojito Marinade and pour over the scallops. Marinate for 1 to 2 hours in the fridge.
• Fire up the grill; then get back inside and fish the scallops out of the marinade. Dry them off really well, and string them onto skewers (if you're using bamboo skewers, soak them in water for 10 minutes before skewering). Pour the marinade into a small saucepan and bring it to a rapid boil. Toss in the red peppers, turn the heat to low, and simmer for 2 minutes. Keep warm
• Grill the scallops over the hot coals for about 2 minutes on each side, or till the edges are tinged with a rich brown color and the flesh turns opaque.
• Ring a plate with lime wedges. Slide the scallops off the skewers and pile them up in the center of the plate. Pour on the sauce and serve family style, with a bunch of toothpicks so everyone can dig in.
• Mix together the garlic, onions, orange juice, and lime juice in a bowl. Heat the olive oil in a large saucepan till just smoking. Now cover up your arms and put some potholder mitts on your hands because you're about to do something that is contrary to good cooking practice but produces great flavor release. Slice the contents of the bowl into the hot oil--be very careful because the liquid will splatter. Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients. Pour everything into a blender or food processor and pulse 3 times to combine. Pour into a plastic container and cool to room temperature; then cover and refrigerate. Mojito Marinade keeps for up to 2 weeks.

GRILLED SCALLOPS

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.