GRILLED SCALLOPS W. PROSCIUTTO & HONEY MUSTARD DIPPING SAUCE
I had never thought of trying one of my favorite Appetizer dishes (Bacon wrapped Scallops) with Proscuitto instead, I got the idea and the basic recipe frame from 'Everyday Italian' with Giada DeLorentis (Food Network) - and did some tweaking as well as adding the Honey Mustard Dipping Sauce -- WOW, it far exceeded my expectations PLUS the Proscuitto is much leaner than fatty Bacon -- Buon Appetito!
Provided by stephanierndos
Categories European
Time 11m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the lemon juice, lemon zest, olive oil, parsley or Oregano/Basil, and black pepper in a bowl and mix well.
- Add the scallops and turn to coat thoroughly.
- Wrap each scallop with a thin slice of Proscuitto and secure with a toothpick.
- Place on a preheated grill and cook for 3 minutes (get those pretty grill marks on the scallops), basting with the olive oil mixture.
- Turn, baste with more of the olive oil mixture and continue to cook for a further 2-3 minutes & Serve immediately.
- Make Honey Mustard Dipping Sauce: Mix all ingredients well and divide into individual servings in ramekins for each person ~ dip scallops in the sauce ~ Wow, is it great!
Nutrition Facts : Calories 202.9, Fat 9.1, SaturatedFat 1.2, Cholesterol 18.7, Sodium 353.5, Carbohydrate 23.7, Fiber 0.7, Sugar 18.9, Protein 8.4
HONEY-MUSTARD GLAZED SHRIMP AND SCALLOPS
Provided by Tracey Seaman
Categories Mustard Shellfish Appetizer Easter Quick & Easy Vinegar Scallop Shrimp Spring Grill/Barbecue Honey Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 16 hors d'oeuvres
Number Of Ingredients 8
Steps:
- In small bowl, stir together honey, vinegar, mustard, oil, salt, and pepper with fork.
- Place 1 scallop inside curve of 1 shrimp and secure with long wooden toothpick or short wooden skewer. Repeat with remaining shrimp and scallops.
- Lightly brush grill pan with oil and heat over moderate heat until just beginning to smoke. Working in batches, transfer hors d'oeuvres to pan, cover loosely with foil, and cook 3 minutes. Turn with tongs or spatula, cover again, and cook until shrimp are firm and pink and scallops are just cooked through (do not overcook), 2 to 3 minutes more. Transfer to platter and brush with honey-mustard mixture. Serve immediately.
MISO-GLAZED GRILLED SCALLOPS
This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.
Provided by Mark Bittman
Categories dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course
Time 15m
Yield Varies
Number Of Ingredients 6
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.
SAUTEED SEA SCALLOPS WITH MUSTARD SAUCE
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and season with salt and pepper. In a 10-to 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops 1 to 2 minutes on each side (depending on size), or until golden and just cooked through. Transfer scallops with tongs to a plate and keep warm, covered loosely.
- In oil remaining in skillet cook shallot over moderate heat, stirring, until softened. Add wine and boil, scraping up brown bits, 1 minute. Stir in water and mustard and simmer until reduced to about 1/4 cup. Add butter and swirl skillet, returning skillet to heat as necessary, until butter is just incorporated into sauce. Season sauce with salt and pepper.
- Spoon sauce onto a small platter or 2 plates. Top sauce with scallops and sprinkle with scallion. Serve scallops with caraway rice cakes.
GRILLED SCALLOPS WITH BASIL AND PROSCIUTTO
Provided by Moira Hodgson
Categories dinner, easy, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Soak 10 small wooden skewers in water for 30 minutes.
- Cut prosciutto slices in half crosswise if they are large.
- Put a slice of prosciutto on a flat surface. Place a large basil leaf at one end of slice and place a large sea scallop on the leaf. Wrap the prosciutto around the scallop and basil, tucking in the sides, and thread two packets onto each skewer.
- Grill on an open grill over medium hot coals until ham begins to brown and sizzle, two to five minutes for each side.
Nutrition Facts : @context http, Calories 173, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 3 grams, Fiber 0 grams, Protein 28 grams, SaturatedFat 1 gram, Sodium 1425 milligrams, Sugar 0 grams, TransFat 0 grams
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