Bbq Citrus Scallops Recipes

Steps:

• In a large skillet, saute the pepper, onions and garlic in oil for 1 minute. Add scallops, salt and pepper flakes; cook for 4 minutes. Add lime juice and zest; cook for 1 minute. Reduce heat. Add orange sections and cilantro; cook 2 minutes longer or until scallops are opaque. Serve with rice or pasta.

Steps:

• In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
• Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

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.

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.

Steps:

• Whisk together soy sauce, lemon and lime juices, sugar, ginger, and sesame oil in a wide shallow nonreactive bowl. Add scallops and marinate, covered, at room temperature, 5 minutes on each side (do not marinate any longer, or scallops will become mushy once cooked). Transfer scallops to a plate and reserve marinade.
• Heat 1/2 teaspoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, 6 to 8 at a time, until golden brown and just cooked through, 2 to 3 minutes on each of the 2 flat sides, transferring to a plate as cooked. Wipe out skillet and add 1/2 teaspoon oil between batches.
• Wipe out skillet again, then add marinade and boil until reduced to about 1/3 cup, about 2 minutes. Drizzle scallops with sauce.

Steps:

• In a large skillet, heat the oil over medium-high heat. Add the red bell pepper, green onions and garlic. Cook, stirring for 1 minute. Add the scallops, salt and red pepper flakes. Cook until the scallops are opaque and the red bell pepper is tender, about 4 to 6 minutes.
• Stir in the lime zest and juice, scraping up any browned bits from the bottom of the skillet. Cook for 1 minute. Add the oranges and cilantro, cook until heated through, about 2 minutes.

Steps:

• Place a cube of butter into each scallop shell and sprinkle lightly with dill and pepper.
• Place a lemon slice over the top of each scallop.
• Cook over in shell on a medium BBQ grill around 10 minutes or until lemon starts to wilt and scallops are cooked.

Steps:

• Clean the mussels off the scallops and reserve in the refrigerator on ice until needed.
• Combine all of the ingredients to make the marinade and add the scallops 15 minutes before serving. Keep the scallops in the marinade in the refrigerator until ready to serve.
• To serve, fill a glass bowl with crushed ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving, sprinkle some sea salt over the scallops.

Steps:

• Clean the scallops by removing the tough small muscles on the side, and reserve the scallops in the refrigerator until needed, preferably on ice.
• Make the marinade by combining all of the ingredients and season with salt and pepper. If you are making this in advance, do not add the green herbs, or they will discolor. Add them when you add the scallops.
• Marinate the scallops in the refrigerator for approximately 15 minutes before serving.
• To serve, fill each glass or bowl with ice. Place the shells on top of the ice and fill with the scallops and dressing. Garnish with seaweed and lime wedges. Just before serving sprinkle some sea salt over the scallops.

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

Steps:

• Heat the olive oil in a skillet over medium heat. Lightly coat the scallops in flour, and cook 1 to 2 minutes on each side, until lightly brown. Remove the scallops from the skillet, and drain excess oil. Stir in the white wine, scraping up the browned bits from the bottom of the skillet.
• Mix the onion, green bell pepper, and dill into the skillet. Cook and stir for about 2 minutes. Mix in the tomatoes, lemon juice, and lemon zest. Continue cooking about 1 minute, then mix in the butter until melted. Cook and stir until the liquid has reduced by the desired amount. Return the scallops to the skillet, and cook just until heated through.

Steps:

• Soak long wooden skewers in water for about 20 minutes (available from the dollar store).
• Preheat BBQ to about 250°F.
• Mix BBQ sauce and Maple syrup.
• Wrap bacon around each scallop and thread onto a skewer (4 on each).
• Place each skewer on the grill.
• Sear for about 2 minutes each side.
• Spoon or brush BBQ sauce/Maple syrup mixture over entire skewer each turn.
• Grill and turn every 2 minutes.
• Remove from grill after about 8 minutes. The longer they are left on the crispier and somewhat chewier they will be.

Steps:

• Cut each bacon slice in half. Cook over medium heat 5-6 minutes.
• Wrap each scallop in a bacon piece.
• In a saucepan over medium-high heat, bring syrup to a boil. Cook, uncovered, about 5 minutes, until reduced to about 2/3 cup.
• Remove from heat. Add butter, orange juice, and orange peel and stir until butter is melted and mixture is combined.
• Coat grill rack with cooking spray. Heat grill to a medium-high heat (350-400 degrees).
• Using 6 skewers, thread 4 wrapped scallops onto each skewer (if using wooden, soak in water for about 30 minutes first). Brush syrup mixture over scallops.
• Grill scallops for 4-6 minutes, turning once or twice, until scallops are opaque and bacon is crisp.

Steps:

• Place curry powder, cumin and coriander into a small saucepan and mix well.
• Add capsicum (bell pepper) and stir in coconut milk.
• Place over medium heat and cook until thickened, stirring often.
• Pour equal amounts of curry paste over each scallop.
• Place scallop shells on a medium BBQ grill plate and cook until curry is starting to bubble.