Scallops On The Grill Recipes

GRILLED SCALLOPS

Grilled Scallops image

Provided by Food Network

Time 22m

Yield 5 to 6 servings

Number Of Ingredients 5

Ingredients

20 to 25 large scallops (about 3 pounds)
5 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 1/2 tablespoons lemon pepper

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.

GRILLED SCALLOPS

Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories Seafood Shellfish Scallops

Time 25m

Yield 6

Number Of Ingredients 7

Ingredients

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

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.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

SCALLOPS ON THE GRILL

Scallops on the Grill image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

28 sea scallops, about 1 1/4 pounds
Salt to taste if desired
Freshly ground pepper to taste
4 tablespoons olive oil
1/4 teaspoon dried hot red-pepper flakes
1 teaspoon Dijon-style mustard, preferably with grains or seeds
1 teaspoon finely chopped fresh thyme leaves
1 zucchini, about 1/2 pound
Vegetable oil for greasing grill

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.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 2 grams, Sodium 574 milligrams, Sugar 1 gram, TransFat 0 grams

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