Grilled Sea Scallops And Tomatoes With Olive Vinaigrette Recipes

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.

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:

• Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4. Place the mixture into a blender, add the vinegar, mustard and honey and blend until smooth. With the motor running, drizzle in the olive oil and blend until emulsified. Add the tomatoes and blend for 10 second, just to chop slightly. Season with salt and pepper;
• Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft. Increase heat, add clam broth and squid ink and reduce by half, season with salt and pepper, to;
• Heat grill. Brush scallops with oil and season with salt and pepper to taste. Grill for 1 to 2 minutes on each side.
• Assemble: Squid ink broth 1 pound angel hair pasta, cooked al dente and drained well Grilled Scallops Tomato-Saffron Vinaigrette Chopped parsley
• Bring the squid ink broth to a simmer over low heat. Add the angel hair pasta to the broth and toss to coat. Divide the pasta among 4 plates. Arrange 3 scallops around the edge of the pasta and drizzle with the vinaigrette and choppe

Steps:

• In a food processor blend olives, peppers, garlic, mustard, vinegar, lemon juice and blend until smooth. Add 3 Tbs olive oil and blend. Heat charcoal grill and grill scallops until just cooked through, 2-3 minutes per side. Transfer to a plate and keep warm. Grill tomatoes until tender 1-2 minutes per side. Toss spring greens with half the vinaigrette and divide between 4 plates. Top with scallops and tomatoes and serve with remaining vinaigrette.

Steps:

• Prepare grill for cooking. (If grilling seafood right after pizzas, mound live coals in center and add enough new briquets to evenly cover bottom of grill. Allow them 15 to 20 minutes to heat up.)
• Plunge live lobsters headfirst into an 8-quart pot of boiling salted water. Cook, covered, 4 minutes from time they enter water (lobsters will be only partially cooked) and transfer with tongs to a colander to drain and cool.
• Twist tails off each lobster and break off claws at body, discarding body. Halve tails lengthwise (including shells) with kitchen shears and lightly crack claws. (Do not remove tail or claw meat from shells.)
• Put clams in a disposable aluminum pie plate and drizzle with 1 tablespoon oil.
• Snip shells of shrimp down center of backs with kitchen shears, from wide end down to last tail section, and devein.
• Pat lobsters, shrimp, scallops, and fish dry, then brush with remaining 4 tablespoons oil and season with salt and pepper.
• Put lobster claws and tails (cut sides up), shrimp, and clams (in pie plate) on rack of grill, 5 to 6 inches over glowing coals, and cover grill. Cook, turning once, until just cooked through, about 5 minutes for claws (liquid will bubble at open ends), 5 to 6 minutes for tails and shrimp (meat will be opaque), and 6 to 8 minutes for clams, or until opened (discard any unopened ones).
• Transfer as cooked to a platter and keep warm, covered.
• Put scallops and fish in center of rack and cover grill. Cook, turning once, until just cooked through and meat is opaque, about 4 minutes for scallops and about 12 minutes for fish. Transfer with a large metal spatula to platter.
• Mound bulgur salad in center of 8 plates and arrange seafood on top and around it. Spoon over some vinaigrette (serve remainder on the side) and sprinkle seafood and bulgur with pine nuts.