Skewered Honey Glazed Scallops With Peach Salsa Recipes

HONEY GLAZED SCALLOPS WITH PEACH SALSA

Steps:

• Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 teaspoon ginger, and garlic in small bowl to blend. Season with salt and pepper (this is the salsa, so you can make ahead and chill in the fridge).
• Mix soy sauce, sesame oil, and remaining ginger in medium bowl to blend.
• Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
• Prepare barbecue (I used my Foreman grill here, too!). Combine honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 wooden skewers, dampened first to prevent burning.
• Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
• Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.

SKEWERED HONEY-GLAZED SCALLOPS WITH PEACH SALSA

Steps:

• Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
• Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
• Prepare barbecue (medium-high heat). Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 metal skewers. Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
• Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.

MISO-GLAZED GRILLED SCALLOPS

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
• Whisk together the miso and mirin or sake; season to taste with pepper.
• Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
• When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
• Sprinkle with sesame seeds and scallions and serve immediately.

GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES

Steps:

• Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
• Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
• Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
• Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

BALSAMIC-GLAZED SEA SCALLOPS

Steps:

• Pat scallops thoroughly with a paper towel to remove excess moisture and ensure a good sear. Combine seafood seasoning, salt, and pepper and use to lightly season both sides of the scallops.
• Heat butter and olive oil in a large skillet over medium-high heat. Add scallops to the skillet, being careful not to crowd. Cook until golden brown and a crust starts to form, about 3 minutes per side. Cook in batches if necessary to avoid steaming the scallops and be careful not to overcook. Remove from the skillet and cover to keep warm.
• Add white wine, balsamic vinegar, and Dijon mustard to the skillet and cook over medium heat, stirring constantly to scrape up the browned bits from the bottom. Cook until glaze is slightly thick and syrupy, 3 to 4 minutes.
• Move scallops to a serving plate, drizzle glaze on top, and garnish with chopped tarragon.