HERB RUBBED GRILLED SCALLOPS
Make and share this Herb Rubbed Grilled Scallops recipe from Food.com.
Provided by parkerlewis7
Categories Very Low Carbs
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish, cover eight 10-inch bamboo skewers with water and set aside to soak.
- In a small bowl combine the tarragon, thyme, oregano, garlic powder, pepper, and oil. Add the scallops and toss to coat. Cover the bowl and refrigerate for 2 - 10 hours.
- When ready to cook, prepare the grill.
- Divide the scallops between the skewers, threading them through the sides. Season with salt. Grill until the scallops are golden brown on both sides and opaque in the center, about 4 min per side. Serve with lemon wedges.
Nutrition Facts : Calories 113.2, Fat 4, SaturatedFat 0.6, Cholesterol 27.3, Sodium 591.8, Carbohydrate 4.7, Fiber 0.3, Protein 14
BUTTERY SCALLOPS WITH LEMON AND HERBS
Simple and very speedy, this dish shows off the sweetness and delicacy of fresh sea scallops, seasoned with only lemon, garlic, herbs and a sprinkle of red-pepper flakes. A little butter gives it a touch of richness, while the grated lemon zest adds brightness and a jolt of acid. You can serve this with a big green salad for a light meal, or over buttered noodles or mashed potatoes for something more substantial.
Provided by Melissa Clark
Categories quick, seafood, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Season scallops lightly on both sides with salt and pepper.
- Heat a large, preferably nonstick skillet over medium-high. Add 3 tablespoons butter and let melt. Place seasoned scallops in the pan in a single layer without touching. (Do this in batches if necessary, using another tablespoon of butter if needed for the second batch.) Cook without moving until bottoms are golden brown, 3 minutes.
- Flip the scallops and add another tablespoon of butter to the pan. Stir in garlic and thyme, and cook until the garlic is fragrant, about 1 minute longer.
- If you took any of the scallops out of the pan to cook them in batches, put them back in now. Pour lemon juice on top of all the scallops, sprinkle with the lemon zest, and toss everything gently to combine.
- Transfer scallops to serving plates and sprinkle red-pepper flakes on top. Garnish with chopped soft herbs and lemon wedges, and serve immediately.
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