Best 5 Pan Grilled Scallops On Green Gazpacho Recipes

GRILLED SCALLOPS OVER MIXED-GREEN AND HERB SALAD

Steps:

• Light the grill or heat the broiler. Toss the scallops with the 1 tablespoon oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
• In a glass or stainless-steel bowl, whisk together the vinegar and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Add the 1/2 cup oil slowly, whisking.
• Grill or broil the scallops, turning once, until they just become opaque in the center, 2 to 3 minutes per side.
• In a large glass or stainless-steel bowl, combine the mixed greens, basil, parsley, mint, and chives. Toss the salad with the dressing and put it on plates. Top the salad with the grilled scallops and the capers.
• Variations: Substitute grilled shrimp for the scallops. *Flaked cooked salmon would also be delicious in place of the scallops.

PAN-GRILLED SCALLOPS ON GREEN SALAD RECIPE - (4.4/5)

Steps:

• Green Gazpacho Cut cucumbers in strips, leaving the skin on. Then, finely dice. Pop into a mixing bowl. Dice green onions. Add to bowl. Remove sheath from fresh tomatillos and slice into small cubes the size of your cucumber. Add to bowl. Take a fresh clove of garlic. Remove skin and mince finely. Add. Add olive oil and a pinch of salt and grinding of black pepper. Stir to combine and allow flavors to blend. Grilled Scallops Score scallops with small knife in checkerboard (for nice 'browning look' after it's seared) In a hot pan, add enough canola oil to line the pan, and sear the scallops on both sides till just barely cooked through, about 30 seconds each side. They should just lose their translucent colour. Serve up by placing your scallop shells on a platter. Place a dollop of the gazpacho on each shell and top with a single seared scallop. Add a little drizzle of olive oil and a last dusting of salt and pepper.

GRILLED SCALLOPS

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.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.

STONE FRUIT GAZPACHO WITH SCALLOPS

Steps:

• Combine the peaches, plums, watermelon, garlic, shallots, and vinegar in the Vitamix, blender, or food processor. Process on high until smooth and creamy, then reduce the speed and drizzle in the 1 cup olive oil until completely incorporated. Season with salt and pepper and set aside to chill in the refrigerator. Go ahead and chill 4 glass soup bowls while you're at it.
• Preheat the oven to 325°. When the gazpacho is chilled, heat 2 tablespoons olive oil in an ovenproof skillet over medium-high heat. Season the scallops generously with salt and pepper. Once the olive oil slips easily across the pan, carefully place the scallops in the pan and sear until golden brown. I like the scallops to be just barely cooked, so I only sear one side. After about 2 minutes on the stovetop, put the whole kit and caboodle in the oven, without flipping the scallops; they will need 2-3 minutes in the oven.
• Fill each chilled soup bowl with a generous portion of gazpacho and nestle one scallop in each bowl, seared side up. A sprinkling of Espelette pepper and the thyme sprigs and blossoms and a drizzle of fruity olive oil is all you need.