Scallops On The Grill Recipes

Steps:

• Prepare an outdoor grill to medium high heat. Brush the scallions with olive oil. Lay the scallions on the grill until you see distinct grill marks, about 2 minutes. Turn the scallions over and cook about 1 minute more. Transfer to 2 plates and serve warm.

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:

• Mix all marinade ingredients together.
• Pour 1/3 of marinade into bowl with seafood and chill in fridge for 2 hours.
• Marinate the vegetables in 1/4 of the reserved marinade for about 30 minutes.
• Thread the seafood and vegetables alternately on skewers.
• Baste the kebabs with the remaining reserved marinade frequently while grilling on bbq.
• This is wonderful served with a simple noodle dish, steamed rice or a green salad.

Steps:

• Preheat an outdoor grill to high.
• Put scallops in a dish and add salt, pepper, 3 tablespoons olive oil, pepper flakes, mustard and thyme.
• Trim off ends of zucchini and cut it crosswise into 16 slices, each approximately the same size. Add to the scallops in the dish and blend the ingredients.
• Place one piece of zucchini on a skewer and add 2 scallops. Add another piece of zucchini and 2 more scallops. Add a third slice of zucchini, 3 more scallops and a final slice of zucchini. Repeat, using 3 more skewers and the remaining scallops and zucchini.
• Brush the grill of the charcoal broiler with a light coating of oil. Place the skewers on the grill and cook about 1 minute. Turn to the opposite side and cook 1 minute. Cook on the 2 other sides about a minute each. Continue cooking about 2 minutes longer for a total cooking time of about 6 minutes. This cooking time will produce scallops that are medium-well done. Cook the scallops about 2 minutes longer if you wish them well done. Brush with the remaining tablespoon of olive oil and serve hot.

Steps:

• Rinse scallops and pat dry with paper towels.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Melt butter in a frying pan over medium heat. Add onions and garlic; cook 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.
• Remove scallops from butter mixture, reserving excess in the bowl. Cook scallops on the preheated grill using a wire grill basket until golden, tossing occasionally for even cooking, 3 to 4 minutes.
• Meanwhile, return butter mixture to the frying pan and bring to a boil over high heat. Reduce heat to low and keep warm while scallops cook. Toss grilled scallops in warm butter mixture and serve.

Steps:

• Mix dressing, mustard, lemon zest, juice and pepper until blended. Reserve half the dressing mixture for later use. Pour remaining dressing mixture over scallops in shallow dish; turn to evenly coat both sides of scallops.
• Refrigerate 30 min. to marinate. After about 15 min., prepare rice as directed on package, stirring in reserved dressing mixture before the final standing time.
• Heat grill to medium heat. Remove scallops from marinade; discard marinade. Thread 3 scallops onto 2 parallel skewers placed about 1/2 inch apart. Repeat with remaining scallops.
• Grill scallops 3 to 4 min. on each side or until opaque and lightly browned on both sides.
• Stir nuts and 2 Tbsp. parsley into rice; spoon rice onto platter. Top with scallops and remaining parsley.

Steps:

• Thread scallops onto skewers. If using bamboo skewers, soak in water for 10 minutes before using.
• In a small bowl, combine remaining ingredients and then rub onto scallops.
• TO GRILL: Place on oiled grill over hot coals. Grill for 2-3 minutes per side until opaque throughout.
• TO BROIL: Place on broiler pan and broil 4-5 inches from heat source for 2-3 minutes per side until opaque throughout.