Best 8 Grilled Sea Scallops Sign Of The Dove Recipes

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Grilled sea scallops are a succulent and flavorful dish that can be enjoyed in a variety of settings. Whether you are cooking for a special occasion or simply looking for a delicious and healthy meal, grilled scallops are sure to impress. There are many different recipes available for grilling scallops, each with its own unique flavor profile. In this article, we will explore some of the most popular recipes for grilled scallops, providing you with all the information you need to create a delicious and memorable meal.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SCALLOPS



Grilled Scallops image

This is my Mom's easy recipe for scallop lovers. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket.

Provided by MAINJUMP

Categories     Seafood     Shellfish     Scallops

Time 25m

Yield 6

Number Of Ingredients 7

¾ cup butter
⅔ cup chopped onions
3 cloves garlic, chopped
¼ cup fresh lemon juice
1 pinch salt
1 ½ pounds sea scallops
⅓ cup chopped fresh parsley

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.

Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g

GRILLED SEA SCALLOPS (SIGN OF THE DOVE)



Grilled Sea Scallops (Sign of the Dove) image

Provided by Marian Burros

Categories     easy, quick, appetizer

Time 18m

Yield 4 appetizer servings

Number Of Ingredients 8

2 cups fish stock
2 ounces unsalted butter at room temperature
3 ounces assorted sliced mushrooms, wild or cultivated
1/2 teaspoon fresh thyme leaves
8 ounces mixed greens like Swiss chard, turnip greens, baby kale or spinach, in small pieces
12 ounces sea scallops
Salt and white pepper to taste
Olive oil for grilling

Steps:

  • Preheat grill or broiler.
  • Bring stock to boil in a saucepan; whisk in butter bit by bit.
  • Add mushrooms and thyme and reduce stock by half.
  • Add greens and simmer until greens are wilted.
  • Season scallops with salt and pepper and brush with oil. Grill or broil just until done, 2 to 4 minutes, depending on size of scallops.
  • Remove greens and mushrooms from stock and arrange on four salad-size plates and keep warm. Consistency of stock will depend on how much water the greens gave off. For a lightly thickened stock, you may need to reduce the mixture more.
  • Arrange scallops on greens, slicing large scallops, and finish with thickened stock.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 8 grams, Sodium 692 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SEA SCALLOPS WITH ANGEL HAIR COOKED IN SQUID INK AND ROASTED TOMATO-SAFFRON VINAIGRETTE



Grilled Sea Scallops with Angel Hair Cooked in Squid Ink and Roasted Tomato-Saffron Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 19

1 shallot, thinly sliced
4 cloves garlic, chopped
1 cup white wine
Pinch of saffron
1/2 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons honey
1 cup extra virgin olive oil
2 plum tomatoes, sliced in half and oven roasted until soft and chopped
Salt and freshly ground pepper
1 tablespoon olive oil
1 large onion, finely chopped
4 cloves garlic, finely chopped
4 cups clam broth
1 tablespoons squid ink
Salt and freshly ground pepper
12 sea scallops
Olive oil
Salt and freshly ground pepper

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

QUICK MARINATED GRILLED SCALLOPS



Quick Marinated Grilled Scallops image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

Zest and juice of 2 lemons
2 cloves garlic, minced
1 tablespoon finely chopped fresh oregano plus 1 small bunch fresh oregano tied with butcher's twine to make a basting brush
Olive oil, for marinade
Kosher salt and freshly cracked black pepper
12 U-10 sea scallops, cleaned and patted dried with a paper towel

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.

GRILLED SEA SCALLOPS WITH RADICCHIO



Grilled Sea Scallops With Radicchio image

Provided by Moira Hodgson

Categories     dinner, main course

Time 2h20m

Yield 4 servings

Number Of Ingredients 7

16 large sea scallops
1 teaspoon fresh thyme (or 1/2 teaspoon dried)
4 tablespoons extra-virgin olive oil
2 heads radicchio
Coarse salt and freshly ground pepper to taste
1 lemon
cut into quarters 4 sprigs fresh thyme if available

Steps:

  • Put the scallops in a bowl, sprinkle them with the thyme and two tablespoons of the olive oil and toss them. Cover the bowl and refrigerate for two hours before cooking. Remove from the refrigerator 10 minutes before cooking the scallops.
  • Preheat broiler or grill. Cut each head of radicchio into four pieces. Sprinkle radicchio with the remaining olive oil and season with salt and pepper. Grill the radicchio until it is wilted and lightly browned, turning occasionally. Remove to a warm platter.
  • Grill the scallops until they are browned on both sides. Divide the radicchio among four plates along with the scallops. Garnish each with a lemon quarter and a sprig of thyme.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 12 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 641 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED SEA SCALLOPS



Grilled Sea Scallops image

I love scallops and got this recipe from the local grocery store, Dierbergs. I haven't tried it yet, but think it sounds great over rice.

Provided by karen

Categories     < 30 Mins

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 5

12 ounces frozen sea scallops, thawed and drained
1 teaspoon dried thyme
1 teaspoon fresh coarse ground black pepper
1 teaspoon kosher salt
1 teaspoon lime zest or 1 teaspoon lemon peel

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.

GRILLED SEA SCALLOPS AND TOMATOES WITH OLIVE VINAIGRETTE



Grilled Sea Scallops and Tomatoes with Olive Vinaigrette image

Categories     Blender     Leafy Green     Olive     Shellfish     Tomato     Vegetable     Quick & Easy     Low/No Sugar     Dinner     Scallop     Arugula     Summer     Grill/Barbecue     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 10

1/4 cup chopped pitted Kalamata or other brine-cured black olives
1 tablespoon finely chopped bottled roasted red pepper
1/2 teaspoon minced garlic
1 teaspoon Dijon mustard
1 tablespoon red-wine vinegar
1/4 teaspoon fresh lemon juice
1/4 cup olive oil (preferably extra-virgin)
1/2 pound sea scallops, rinsed and drained
2 medium vine-ripened tomatoes, cut into wedges
2 cups arugula, stems discarded and leaves washed well and spun dry

Steps:

  • In a blender blend olives, roasted pepper, garlic, mustard, vinegar, lemon juice, with salt and pepper to taste until smooth. With motor running, add 3 tablespoons oil in a stream and blend vinaigrette until emulsified.
  • Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with remaining tablespoon oil and salt and pepper to taste.
  • Heat a well-seasoned ridged grill pan over high heat until hot and grill scallops until just cooked through, 2 to 3 minutes on each side. Transfer scallops to a plate and keep warm. Grill tomatoes over high heat until tender and lightly charred, 1 to 2 minutes on each side.
  • Toss arugula with half the vinaigrette and divide between 2 plates. Top arugula with scallops and tomatoes and serve with remaining vinaigrette if desired.

GRILLED SEA SCALLOP AND SHIITAKE SKEWERS



Grilled Sea Scallop and Shiitake Skewers image

Grilled shiitake mushrooms are crispy on the outside, tender on the inside, and pair nicely with sea scallops. I like to serve them with roasted broccoli, but roasted potatoes are a good choice too.

Provided by Soup Loving Nicole

Categories     Seafood     Shellfish     Scallops

Time 55m

Yield 4

Number Of Ingredients 10

7 ounces shiitake mushrooms, stems removed
3 tablespoons reduced-sodium soy sauce
2 tablespoons olive oil
1 tablespoon lemon juice
1 pound sea scallops, patted dry
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning
8 wooden skewers

Steps:

  • Place mushrooms in a bowl. Add soy sauce, olive oil, and lemon juice. Stir to coat.
  • Place scallops, olive oil, lemon juice, garlic, and Italian seasoning in a separate bowl. Stir to coat.
  • Soak wooden skewers in water while mushrooms and scallops marinate for 30 minutes.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread mushrooms and scallops onto separate skewers. Grill until mushrooms soften scallops are opaque, about 3 minutes per side. Cook mushrooms for 1 to 2 minutes more if needed. Serve immediately.

Nutrition Facts : Calories 298.8 calories, Carbohydrate 10.7 g, Cholesterol 68.5 mg, Fat 14.6 g, Fiber 1 g, Protein 30.4 g, SaturatedFat 1.9 g, Sodium 736.7 mg, Sugar 1 g

Tips:

  • Choose high-quality scallops. Fresh, dry scallops are essential for this recipe. Look for scallops that are plump and have a slightly briny smell.
  • Sear the scallops over high heat. This will help to create a nice crust on the outside of the scallops while keeping the inside tender and juicy.
  • Don't overcrowd the pan. If you overcrowd the pan, the scallops will steam instead of sear.
  • Cook the scallops for 2-3 minutes per side, or until they are cooked through. Overcooking the scallops will make them tough.
  • Serve the scallops immediately. Grilled scallops are best enjoyed fresh off the grill.

Conclusion:

Grilled sea scallops are a delicious and elegant dish that is perfect for a special occasion. They are easy to make and can be cooked in just a few minutes. Serve them with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple salad.

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