Grilled Scallop Cocktail Recipes

SCALLOP AND SHRIMP COCKTAIL

Steps:

• Bring a pot of salted water to a boil. Add the scallops, reduce the heat and poach gently for about 2 minutes. Drain well and chill at least 30 minutes, or up to overnight.
• Stir together the onion, clam-tomato juice, ketchup, lime juice, cilantro, serrano chile and hot sauce in a large bowl. Season with salt and pepper.
• Quarter the scallops. Add the scallops and shrimp to the sauce and stir gently to combine. Divide among 4 glasses or bowls. Serve with saltines or chips.

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.

CARIBBEAN GRILLED SCALLOP SALAD

Steps:

• Prepare grill to high heat.
• Pat scallops dry with a paper towel.
• Sprinkle 1 1/2 teaspoons fish rub evenly over scallops.
• Coat scallops with cooking spray.
• Place scallops on grill rack; grill 3 minutes on each side or until done.
• Remove scallops.
• Add pineapple to grill rack; grill 2 minutes on each side.
• Remove pineapple from grill; chop pineapple.
• Combine salad greens, lettuce, pineapple, and avocado in a large bowl.
• Chop large pieces of chutney.
• Combine chutney, lime juice, olive oil, and remaining 1/2 teaspoon fish rub in a small bowl (add red pepper flakes, if using).
• Add dressing to salad, and toss well.
• Place 1 1/2 cups salad into each of 4 bowls.
• Arrange 3 scallops over each salad.

GRILLED SCALLOPS WRAPPED IN PROSCIUTTO

Steps:

• Preheat grill to high. (If using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for 2 seconds.)
• Halve 1 slice prosciutto lengthwise. Fold in half lengthwise, and wrap around sides of 1 scallop, overlapping prosciutto ends. Repeat with remaining prosciutto and scallops. Thread several scallops on each skewer.
• Drizzle scallops lightly with oil, squeeze lemons over skewers, and season with pepper. Grill scallops, turning once, until just opaque, about 3 minutes per side. Serve with lemon.

GRILLED SCALLOP COCKTAIL

Steps:

• In a large pot of boiling salted water, cook the snap peas until barey tender, 4 to 5 minutes. Drain the peas and rinse under cold water to stop the cooking process. Cut the peas into 1/2 inch pieces and combine in a medium bowl with the diced cucumbers and tomatoes.In a small bowl whisk together the olive oil, chili sauce, mint, salt and pepper. Pour over the vegetables and stir to evenly distribute. Cover with plastic wrap and refrigerate until ready to serve.TO PREPARE THE SCALLOPS: Wash the scallops and remove and discard the small, tough side muscle. Brush or spray the scallops with olive oil and season with salt and pepper. Grill over Direct High heat until barely opaque in the center, 3 to 4 minutes, turning once halfway through grilling time. Remove from the grill and cut into 1/2 inch pieces. Put in a medium bowl and add the lime juice and mint. Stir to combine, cover with plastic wrap and refrigerate for one hour, stirring two to three times.Transfer the scallops to the bowl with the vegetables, leaving most of the lime juice behind. Stir to evenly distribute. Taste and adjust the seasoning, if necessary. Serve cold.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.