Grilled Scallop Skewers On Jicama Salad Recipes

THAI SCALLOP SALAD

Steps:

• Place the scallops on a large plate lined with a paper towel and pat dry. Combine the lime juice, shallot, chili sauce, fish sauce and 1/4 cup vegetable oil in a large bowl; whisk to combine. Add the cabbage, cucumbers, radishes, apple and basil to the dressing and toss well to coat.
• Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the scallops in an even layer (do not crowd the pan). Cook, undisturbed, until a golden crust forms on the bottom of the scallops, about 3 minutes. Flip the scallops (they should release easily from the pan; if they stick, cook 1 more minute). Cook until lightly browned on the other side, about 2 minutes.
• Divide the cabbage salad among plates and add the scallops. Top with the peanuts and serve with lime wedges.

GRILLED SCALLOP SKEWERS ON JICAMA SALAD

Steps:

• Preheat grill. Place scallops in large bowl Whisk together lime juice and olive oil in small bowl. Drizzle 3 tablespoons lime/oil mixture over scallops and let marinate 5 minutes. Combine rest of lime/oil mixture with mayonnaise. Place jicama in a medium bowl and pour dressing over; season with 1 teaspoon salt and 1/4 teaspoon pepper.
• Thread 67 scallops on one skewer then take another skewer and insert it into scallop skewer about 1/2-inch away from and parallel to the first one. Repeat with remaining scallops to form 4 skewers. Season skewers with remaining salt and pepper and place on the hot grill. Grill 1 minute on first side then flip over and grill 1 minute on other side, or until just opaque in center. Remove from grill. Mix cilantro into jicama and divide it between four plates. Garnish each plate with tomato slices, diced avocado and one scallop skewer Serve.

JICAMA SALAD

Steps:

• In a medium bowl toss all ingredients together. Serve as a garnish.

JICAMA SALAD

Steps:

• Using a mandolin or very sharp knife, julienne the jicama, beets, and carrots and combine in a large bowl.
• Slice off the ends of the oranges. Using a paring knife, remove the peel and pith from the oranges, following the curve of the fruit. Slice on either side of the membranes to remove the segments. Transfer the orange segments to the jicama mixture.
• Squeeze enough juice from the membranes into a bowl, to make 1/4 cup. Whisk the lime juice into the orange juice. While whisking, drizzle in the oil to make smooth vinaigrette. Pour the vinaigrette over jicama mixture, toss to coat, and season with salt and pepper.
• Transfer the jicama salad to a platter and sprinkle with the peanuts.

SCALLOP SKEWERS

Steps:

• In small bowl, mix first five ingredients to make sauce. Assemble skewers by placing one scallop (or two-three bay scallops) and one piece of scallion on each skewer. (These skewers can be prepped a day ahead and kept chilled in the fridge, then grilled a few hours before party time and kept warm until serving.)
• Brush with ginger soy sauce and cook about two minutes per side or until just opaque. Be careful not to overcook scallops or they'll get a rubbery texture. Continue to brush with sauce throughout cooking.

SCALLOP KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.