Best 14 Grilled Sea Scallops Recipes

GRILLED SEA SCALLOPS WITH AVOCADO-CORN RELISH ON CRISP TORTILLAS

Steps:

• For the relish: Combine all ingredients in bowl and season with salt and pepper to taste.
• For the scallops: Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

GRILLED SEA SCALLOPS

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 WITH CORN AND PEPPER SALSA

Steps:

• Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
• Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
• Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
• When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
• Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

CORIANDER CRUSTED GRILLED SEA SCALLOPS WITH CHICKPEA SALAD, RED PEPPER VINAIGRETTE AND CILANTRO OIL

Steps:

• Heat the grill to medium-high heat. Combine the ground coriander, cumin and salt in a medium bowl. Brush the scallops with olive oil and dredge on one side only. Grill scallops, spice side down for 2 minutes or until golden brown, turn over and continue grilling for 1 to 2 minutes until just cooked through. Place chickpea salad in the center of the plate, top with 4 scallops per person. Pour vinaigrette around the plate and drizzle with cilantro oil. Garnish with fresh cilantro.
• Combine all ingredients in a medium bowl and season with salt and pepper to taste. Let sit at room temperature at least 30 minutes before serving.
• Heat juice of peppers with honey, saffron, onion, and vinegar until reduced by half or to a thickened consistency. Place in a blender and slowly add the oil until emulsified. Season with salt and pepper to taste. Place in a squeeze bottle
• Blend all ingredients in a blender for about 4 to 5 minutes or, until smooth. Place in a strainer lined with cheesecloth, set over a medium bowl and let the oil slowly drip, do not push through. Place oil in a squeeze bottle.

GRILLED SEA SCALLOPS AND TOMATOES WITH OLIVE VINAIGRETTE

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.

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

Steps:

• Heat your grill to high.
• Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side.
• Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.
• Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a large bowl. Add the remaining ingredients and stir well to combine. Transfer the salad to a large serving platter, cover and let sit at room temperature for at least 30 minutes and up to 2 hours before serving.
• Steep saffron in a hot water for 5 minutes to bloom.
• Transfer saffron mixture to a blender and add the sherry, red pepper, garlic, tahini, honey, salt and pepper and blend until smooth. With the motor running, slowly drizzle in the oil and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

SEA SCALLOPS WITH CRACKED WHEAT SALAD, ROASTED RED PEPPER TAHINI VINAIGRETTE AND GRILLED LEMONS

Steps:

• Preheat a charcoal grill to high heat using the direct heat method.
• Thread 2 skewers through 3 scallops sideways so the scallops lie flat. Make 4 sets. Brush the scallops with oil and sprinkle with salt and pepper. Grill the scallops on both sides until slightly charred and just cooked through, about 1 1/2 minutes per side. Serve with Cracked Wheat Salad, Roasted Red Pepper Tahini Vinaigrette and grilled lemons.
• Bring 2 cups salted water to a boil, add the cracked wheat, cover and cook until the wheat is tender and the water is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for 5 minutes, then fluff with a fork.
• Transfer the cracked wheat to a bowl. Add the dill, parsley, mint, cucumber, tomatoes, lemon juice and drizzle with olive oil. Season with salt and pepper and toss to combine.
• Steep the saffron in hot water for 5 minutes to bloom. Transfer the saffron to a blender and add the tahini, vinegar, 1 tablespoon harissa, honey, garlic, red peppers, lemon juice, and season with salt and pepper. Blend until smooth. Taste, and add more harissa if desired.
• With the motor running, slowly drizzle in the oils and blend until emulsified. The vinaigrette can be made up to 4 hours in advance, covered and kept refrigerated. Bring to room temperature before serving.

GRILLED SEA SCALLOPS WITH YELLOW BEETS, CUCUMBERS AND LIME

Steps:

• Heat oven to 375 degrees. Place beets in a baking dish with an inch of water. Tightly cover baking dish and roast for 1 hour or so, until beets are soft enough to yield to a fork and skins easily rub off. Peel beets, let them cool, then dice into 1/2-inch cubes. Alternatively, peel and dice raw beets, then simmer in salted water for 20 to 30 minutes, until tender. (Beets may be cooked up to a day in advance.)
• Put scallops on a baking sheet, pat dry and season on both sides with salt and pepper. Drizzle or paint very lightly with olive oil, just to coat the surface. Leave at room temperature for 15 minutes to absorb seasoning. (Or refrigerate up to 6 hours in advance; bring to room temperature before proceeding.)
• Put onions, ginger and lime juice in a mixing bowl with a big pinch of salt. Let macerate for 10 minutes or so, then add beets and cucumber to bowl. Season generously with salt and pepper and toss to coat well with juices. Leave to marinate, tossing occasionally, for at least 10 minutes and up to 30 minutes.
• Prepare a bed of medium-hot coals for grilling or heat a stovetop grill pan. Lay the scallops on the grill and let them crisp gradually, for 5 minutes or so. Don't try to turn them until they are well browned or they'll stick. Flip and cook for 2 or 3 minutes more, until cooked through, but juicy.
• Transfer scallops to a serving dish in one layer. Spoon beets and cucumbers over the scallops and sprinkle with dill, mint and chives. Squeeze a little more lime juice over everything and drizzle with good fruity olive oil.

GRILLED SEA SCALLOPS AND FENNEL

Steps:

• Heat grill to medium-high. In a large bowl, combine 2 tablespoons oil with the lemon juice and liqueur, if using. Add scallops, and toss to coat. Slide scallops horizontally onto small skewers (about 6 on each). Season with salt and pepper.
• Place skewers on grill. Grill, rotating, until scallops are golden outside and just cooked through, 2 to 3 minutes. Remove from grill.
• Cut fennel bulb in half lengthwise, and slice lengthwise again into 1/4-inch-thick pieces. Toss with remaining 1/2 tablespoon oil, and grill, turning, until fennel just wilts and starts to brown, about 5 minutes. Remove scallops from skewers. Serve warm.

GRILLED SEA SCALLOPS (SIGN OF THE DOVE)

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.

MISO-GLAZED GRILLED SEA SCALLOPS

Steps:

• 1. Heat a charcoal or gas grill until very hot. Rub the grill grate with a little vegetable oil, and position grill 3 or 4 inches from the heat.
• 2. In a bowl, whisk together miso, mirin (or sake), sesame oil, and pepper.
• 3. Thread the scallops (through their equators) onto metal or soaked-wooden skewers. Brush scallops lightly with vegetable oil, and grill until they're brown on the bottom and release easily from the grill, about 2 to 3 minutes.
• 4. Turn and brown for 1 to 2 minutes on the other side; total cooking time should be 3 to 5 minutes.
• 5. 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.
• 6. Sprinkle sesame seeds and green onion slices on each serving, and serve immediately.

GRILLED SEA SCALLOPS WITH RADICCHIO

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.

CHARCOAL-GRILLED SEA SCALLOPS

Steps:

• 1. Place scallops on rimmed baking sheet lined with clean kitchen towel. Place second clean kitchen towel on top of scallops and press gently on towel to blot liquid. Let scallops sit at room temperature, covered with towel, for 10 minutes. With scallops on flat work surface, thread onto doubled skewers so that flat sides will directly touch grill grate, 4 to 6 scallops per doubled skewer. Return skewered scallops to towel-lined baking sheet; refrigerate, covered with second towel, while preparing grill. 2. Light large chimney starter mounded with charcoal (7 quarts, about 120 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 25 minutes. Meanwhile, poke twelve ½-inch holes in bottom of disposable aluminum roasting pan and place in center of grill. Empty coals into pan. Loosely cover cooking grate with large piece of heavy-duty aluminum foil; position grate over coals, cover grill, and heat grate until hot, about 5 minutes. Remove foil with tongs and discard; scrape grate clean with grill brush. Lightly dip wad of paper towels in oil; holding wad with tongs, wipe grate. Continue to wipe grate with oiled paper towels, redipping towels in oil between applications, until grate is black and glossy, 5 to 10 times. 3. While grill is heating, whisk oil, flour, cornstarch, and sugar together in small bowl. Remove towels from scallops. Brush both sides of skewered scallops with oil mixture and season with salt and pepper. Place skewered scallops directly over hot coals. Cook without moving scallops until lightly browned, 2½ to 4 minutes. Carefully flip skewers and continue to cook until second side is browned, sides of scallops are firm, and centers are opaque, 2 to 4 minutes longer. Serve immediately with lemon wedges and vinaigrette (if using).

CUMIN GRILLED SEA SCALLOPS WITH CHICKPEA SALAD AND RED PEPPER-TAHINI VINAIGRETTE

Steps:

• Chickpea Salad, recipe follows Red Pepper-Tahini Vinaigrette, recipe follows Heat your grill to high. Brush the scallops on both sides with the oil. Mix together the cumin, salt and pepper in a small bowl and season each scallop with the mixture. Grill the scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on each side. Top the chickpea salad with the scallops and drizzle with the vinaigrette before serving.