SEA SCALLOPS WITH ZUCCHINI RIBBONS AND MINT-CHIVE OIL
Provided by Food Network Kitchen
Categories main-dish
Time 1h3m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.)
- For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick.
- For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside.
- Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates.
- Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature.
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Ndifreke Peter
n_peter32@aol.comOverall, this is a great recipe! I would definitely make it again.
Addison Lowe
l@hotmail.frThis dish was a bit bland for my taste. I would have preferred it with a more flavorful sauce.
Mohamed Hussein
mhussein@yahoo.comI'm not a big fan of scallops, but I loved this dish! The zucchini ribbons were a great way to add some veggies and the mint-chive oil was a delicious finishing touch.
Aiden Mcdonald
a_mcdonald32@hotmail.comThis dish is a bit time-consuming to make, but it's worth it. The scallops and zucchini are cooked perfectly and the mint-chive oil is a delicious addition.
Paige Laughlin
paigel6@gmail.comI used frozen scallops for this recipe and they turned out great! I also added some chopped sun-dried tomatoes for extra flavor.
dupe adekunjo
dupe-adekunjo39@gmail.comI'm not a fan of mint, so I omitted the mint-chive oil. The dish was still very good.
Uyanda Bophe
b.uyanda49@hotmail.co.ukThis dish is perfect for a special occasion. It's elegant and delicious.
B2K BNL
b-b2k@gmail.comI love this recipe! It's a great way to use up summer zucchini.
Nazeem Buluk
n27@gmail.comThis dish was easy to make and very tasty. I would definitely make it again.
Saphira Tapine
saphiratapine@yahoo.comI followed the recipe exactly and the dish turned out great! The scallops were tender and juicy, and the zucchini ribbons were perfectly cooked. The mint-chive oil was a delicious addition.
Sagur Bishwas
b_s@yahoo.comThis dish was a bit too rich for my taste, but I still enjoyed it. The scallops were cooked well and the zucchini ribbons were a nice touch. I think I would have preferred it with a lighter sauce.
Takota Franz
franz-t35@gmail.comI'm not a big fan of seafood, but I loved this dish! The scallops were cooked perfectly and the zucchini ribbons were a great way to add some veggies. The mint-chive oil was also a nice touch.
Gypsy Playz
p@gmail.comThis is one of my favorite recipes! It's so simple to make, yet so elegant and delicious. I love the contrast between the tender scallops and the crispy zucchini ribbons.
Yoto back
b-y@hotmail.frI made this dish for a dinner party last night and it was a huge success! Everyone loved the combination of flavors and textures.
Fawad Ullah
fawadu@aol.comThis dish was a hit with my family! The scallops were cooked perfectly and the zucchini ribbons were a delicious and healthy addition. The mint-chive oil was the perfect finishing touch, adding a pop of flavor and freshness.