Broiled Scallops With Honey Lime Marinade Recipes

Steps:

• Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally.
• Remove scallops from marinade, reserving marinade, and thread evenly on 4 skewers.
• Place skewers on shallow baking pan that has been sprayed with non-stick coating (or line with non-stick foil for easy cleanup).
• Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes, or until opaque throughout.
• Place sesame seeds on waxed paper and roll each skewer over the seeds to evenly coat 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:

• Combine honey, lime juice, oil, lime peel, salt and hot pepper sauce in large bowl. Rinse scallops and pat dry with paper towel; add to marinade. Marinate scallops in refrigerator, stirring occasionally 1 hour or overnight. Preheat broiler. Arrange scallops and marinade in single layer in 2 individual broiler-proof dishes. Broil 4 inches from heat source 4 to 7 minutes or until opaque and lightly browned. Serve with lime wedges. This recipe yields 2 servings. Exchanges Per Serving: 3 Meat, 1 1/2 Fruit. Nutrition Facts: Calories 239; Calories from fat 30%; Total Fat 8g; Saturated Fat 1g; Protein 21g; Carbohydrates 23g; Cholesterol 48mg; Sodium 533mg; Dietary Fiber 1g.

Steps:

• Combine lime juice, oil, honey, soy sauce and ginger. Add scallops and.
• toss to coat. Cover and refrigerate 1 hour.
• Preheat broiler. Remove scallops from marinade (save marinade), thread on 8 skewers and place in shallow baking pan.
• Broil 4-6 inches from heat 4-5 minutes. Turn, baste with marinade and cook 4-5 minutes longer. Roll in sesame seeds to evenly coat.

Steps:

• Mix mayonnaise, lime and chili pepper in small bowl.
• Pat dry the scallops, salt and pepper to taste, then grill on high for 3 mins a side or until done.
• In the meantime, grill vegetables (onions, red bell peppers and asparagus stir-fried with olive oil, salt, pepper and Italian seasoning go well).
• Serve with a dollop of lime mayonnaise on each scallop. Garnish with a light sprinkle of chili powder.

Steps:

• Cut scallops in half or into quarters, depending on their size.
• Dry well with paper towels.
• Melt the butter with the honey and set aside.
• Roll the scallops in the bread or cracker crumbs and divide them equally into 4-6 individual greased ramekins or small baking dishes.
• Whisk the oil into the honey-butter blend and drizzle evenly over each portion of scallops.
• Bake for 10-15 minutes at 475 degrees F.

Steps:

• Preheat the broiler. Position the rack to 4 inches from the heat. Line a cookie sheet with foil, and spray it with cooking spray. Rinse the scallops and pat dry.
• In a large bowl, whisk together the honey, lime juice and oil.
• Add the scallops and toss gently to coat.
• Arrange the scallops in a single layer on the cookie sheet. Broil until opaque, about 5 minutes. Turn the scallops over and broil for another minute.
• Divide the scallops onto plates, and spoon leftover juices from the cookie sheet over them. Sprinkle with grated lime peel, and serve with a lime wedge.