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Grilled Scallop ala Chili

1 1/4 pound(s) Scallop(s)
Olive oil
Kosher (coarse) salt
Black pepper, fresh ground
1 cup Water
1 medium Carrot
2 teaspoon(s) Soy sauce, dark
1 teaspoon Hot chili-garlic sauce
1/4 teaspoon Cumin powder
1 tablespoon Olive oil, virgin
1 tablespoon Rice wine vinegar
1 teaspoon Mint, fresh, chopped


Make the sauce by cutting the carrot into thin coins. Then add them and the water, soy sauce, chili-garlic sauce and cumin into a pan. Simmer this for 15 minutes.

While it is cooling, wash and pat dry the scallops. Set aside.

Puree the sauce in a blender and add the olive oil, vinegar and mint while the motor is still running. This will produce a mixture with the consistency of ketchup. Add water to thin it out or let it cook down to thicken.

Toss the scallops with the olive oil, salt and pepper.

Grill over high heat for around 5-6 minutes.

Serve with the sauce drizzled over them or serve the sauce in separate bowls for dipping.

LeOrange Scallops

1 1/4 pound(s) Scallop(s)
1/2 cup Orange juice, fresh sqeezed
2 tablespoon(s) Olive oil
1/2 teaspoon Thyme, dried
1/2 teaspoon(s) Kosher (coarse) salt
1/2 teaspoon Black pepper, fresh ground
2 medium Yellow bell pepper(s)
2 tablespoon(s) Olive oil
1/2 cup Onion(s), diced
2 teaspoon(s) Garlic, minced
1 teaspoon White wine vinegar
1/4 teaspoon Hot sauce
1/2 teaspoon Kosher (coarse) salt

Mix together marinade ingredients. Wash and pat dry scallops and add to marinade. Refrigerate, covered for 1 hour.
To make the sauce you will be grilling the peppers.
Here's how.......Keep them whole and the tops on. Use medium heat and grill them until the skins turn blistered and black. This will take about 10-12 minutes and you should turn them every 3 minutes.
Once charred, place them in a paper bag and seal it tightly. This will steam the skins off and takes about 15 minutes or so.
Peel the skin off, remove the tops, de-seed and dice.
Warm the olive oil in a small pan and add the onion and cook for 4 minutes.
Add garlic and peppers and cook for another 3-4 minutes.
Add the vinegar, hot sauce and salt.
Puree this mixture. Add water to thin or simmer down to thicken.
Remove the scallops from the marinade and cook over high heat for 5 minutes per side.
Drizzle sauce over them and serve.

Prosciutto Wrapped Scallops

1 pound Scallop(s)
1 tablespoon Olive oil
1 teaspoon Thyme, dried
1/4 teaspoon Kosher (coarse) salt
1/4 teaspoon Black pepper, fresh ground
8 slice(s) Prosciutto
3 tablespoon(s) Honey
1 tablespoon Lemon juice, fresh
1/4 teaspoon Salt

Combine olive oil, thyme and salt & pepper. Add scallops and toss to coat.
Cut the prosciutto into equal length strips and wrap around the scallops.
Cover and refrigerate for 30 - 60 minutes.
Combine the honey, lemon juice and salt and whisk together. Set aside.
Grill the scallops over high heat for 5 minutes, turning halfway through.
Apply the glaze during the last 2 minutes of grilling. Flip and then add more glaze on the other side.

Scallops Parmigiano

1 1/4 pound(s) Scallop(s)
2 tablespoon(s) Olive oil
1/2 cup Bread crumbs, fine
1/4 cup Parmesan, fresh, grated
1/2 teaspoon Kosher (coarse) salt
1/2 teaspoon Black pepper, fresh ground

This recipe is designed for around 20 large scallops.
Combine the Coating ingredients and set aside.
Wash scallops and then pat dry.
Mix the scallops with the olive oil and toss to coat.
Dip the scallops in the coating mixture and pat into the scallop.
Place these on a plate and cover with plastic wrap and refrigerate for 30 minutes. This will set the coating.
Spritz each scallop, both sides, with olive oil.
Cook these over high heat for about 5 or 6 minutes. After 3 minutes, flip them. They should release from the grill easily. If they don't, let them cook a few seconds longer.
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