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Barbecued Scallops with Butter and Lemon recipe

Barbecued Scallops with Butter and Lemon recipe


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  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Scallop starters

This is a simple, quick and delicious preparation for scallops.

67 people made this

IngredientsServes: 6

  • 175g (6 oz) butter
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 4 tablespoons fresh lemon juice
  • 1 pinch salt
  • 675g (1 1/2 lb) sea scallops
  • handful chopped fresh parsley

MethodPrep:15min ›Cook:10min ›Ready in:25min

  1. Preheat barbecue for medium heat.
  2. Melt butter in a saucepan over medium heat. Add onion and garlic, and 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.
  3. Thread scallops onto skewers, or use a wire basket. Cook on barbecue for about 3 minutes per side.
  4. Return butter mixture to saucepan, and bring to the boil. Reduce heat to low, and keep warm while scallops cook. Toss with cooked scallops, sprinkle with chopped parsley and serve.

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Reviews & ratingsAverage global rating:(65)

Reviews in English (52)

by Dina

I have to say this is by far the best recipes I have found for scallops. I read all the reviews as I always do and yes there are postive and negative always but that didn't scare me away.I think the taste is fabulous. I use jarred lemon juice a little less then 1/4 cup, I use a butter subsitite,smart butter 1/3 cup, fresh parsley I grew,and the rest of ingrediants on the list.I kept mine in the simmered marinade juice for probably 5 or more minutes and let sit in a bowl after taking them out of juice prob 20 minutes before grilling because I didnt have skewers and hub went to the store to get them. I then reheated remaining marinade adding more butter and little more onion heated for another 5 to 10 min on simmer. Grilled the scallop on the grill 4 or so mins realizing they were sticking so I placed them in a disposable grill metal pan, and cooked a total of 8 more mins . They were absolutely perfect.I tested for doneness making sure white and right texture.I served mine over steamed white rice placed scallops on top poured on marinade that had simmered and a side of garlic broccoli. My hub ravved saying how good these were, better than a resturaunt and alot more of it. We used large sea scallops btw.Enjoy-09 Jun 2008

by FOCUSED ON FOOD

This recipe was simply amazing and everyone loved it. It's simple enough to prepare, and tastes like you put a lot into it.I served with a loaf of french bread to soak up the leftover marinade.Instead of skewering the scallops and risking losing the smaller pieces, we put them in a double-sided grate with a handle on it. It makes it easier to turn them, and uses much less time than skewering.-13 May 2002

by MFTAYLOR2

These were pretty good. I probably wouldn't make them again because they taste much like pan fried scallops in butter, therefore there was too much work to get that simple taste.-17 May 2003


How to Grill Sea Scallops (Recipe)

These grilled sea scallops are delicious and easy to prepare.

The key to preparing great sea scallops is getting really fresh ones. Since sea scallops come in a range of sizes, try to get some that are about the size of a silver dollar so they won&apost fall through the slats of the grill. The best recipes for grilled sea scallops are simple and avoid extra fat and grease. We also don&apost recommend grilling scallops for large groups of people since they are a bit fiddly. If you&aposre grilling several dozen at the same time, it&aposs highly likely that they&aposll get overcooked because it takes a couple of minutes just to flip several scallops with tongs.

If you want to serve sea scallops to a large group, we recommend pairing them with a beef option, so guests can enjoy a scallop or two, but you won&apost have to cook so many that they become difficult to manage. For a real treat, we love combining scallops with Wagyu beef. As the beef is resting, we put the scallops on the hot grill for a couple of minutes. A couple of side dishes and cocktails go really well with scallops. We recommend serving fresh mojitos and grilled corn on the cob.


Barbecued scallops with sake butter

Shiso has a wonderful herbaceous flavour - it's slightly lemony which will go fantastically with the scallops and its buttery soy sauce.

Preparation

Cooking

Skill level

Ingredients

  • 1 cup edamame, removed from pods
  • ½ tsp sesame oil
  • pinch of salt
  • ½ tsp mirin
  • ½ tsp lemon juice, plus extra to serve
  • 10 shiso leaves (or baby cos lettuce leaves)
  • miso paste
  • 10 large scallops, cleaned
  • cooking oil
  • 2 tbsp soy sauce
  • 20 g butter
  • 1 tbsp sake
  • lemon juice

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. In mortar and pestle, crush the edamame. Once bruised, add sesame oil, pinch of salt, mirin and lemon juice.
  2. Arrange shiso leaves onto a platter. To ensure they don’t move around, place a small amount of miso under each leaf. Add a spoonful of the edamame mixture to each leaf.
  3. Heat a flat grillplate or pan over a high heat. Season scallops with salt. Oil your grill or pan. Add scallops and sear for 20 seconds before flipping over and cooking for about 10 seconds on the other side.
  4. Pour soy sauce over cooking scallops and then add the butter, before deglazing with sake and a small squeeze of lemon.
  5. Remove from pan and place a scallop on top of each shiso leaf. Spoon over butter sauce and serve.

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Barbecued Scallops with Butter and Lemon recipe - Recipes

Rinse and pat dry the scallops. Season with salt and pepper, then sprinkle the sugar on 1 side of the scallops, letting them sit until the sugar is slightly dissolved.

In a large skillet, melt 1 tablespoon butter into 1 tablespoon of olive oil over medium-high heat. Place scallops, sugar side down, into the skillet and cook for 2–3 minutes, or until browned. Flip and cook other side for 1–2 minutes more. Transfer to a plate and cover.

To make the sauce, melt 2 tablespoons butter into 1 tablespoon of olive oil over medium-high heat in the same skillet used for the scallops. Add garlic and lemon zest and cook for 2 minutes, stirring frequently. Season with salt and pepper. Add wine and let it reduce for 1–2 minutes. Drain the juices from reserved scallops into the pan, and let it reduce for 3 minutes. Add the lemon juice and cook for 1 minute more.

Serve the sea scallops in the lemon-butter sauce, sprinkled with the fresh parsley, with rice or pasta.


Grilled Scallops with Lemon-Garlic Brown Butter

Prep time 5 minutes to 10 minutes

Cook time 10 minutes to 15 minutes

  • wheat-free
  • low-carb
  • fish-free
  • peanut-free
  • alcohol-free
  • pork-free
  • pescatarian
  • sugar-conscious
  • gluten-free
  • tree-nut-free
  • soy-free
  • egg-free
  • red-meat-free
  • Calories 218
  • Fat 15.6 g (24.1%)
  • Saturated 7.7 g (38.4%)
  • Carbs 5.9 g (2.0%)
  • Fiber 0.6 g (2.5%)
  • Sugars 0.6 g
  • Protein 14.1 g (28.2%)
  • Sodium 446.6 mg (18.6%)

Ingredients

dry sea scallops (about 16 medium)

kosher salt, plus more as needed

vegetable oil, plus more for the grill grates

Equipment

Small saucepan with heatproof handle

Instructions

Prep the grill and skewers. If using wooden skewers, soak 4 in water for 1 hour. Prepare an outdoor grill for two heat zones, medium and medium-high. If using a charcoal grill, add coals, stacking more coals on one half of the grill and less on the other. If using a gas grill, heat one half of the grill to medium-high and the other to medium.

Prepare the scallops. Meanwhile, gently peel off the side muscle from 1 pound scallops if they are still attached. Pat the scallops dry with paper towels. Thread the scallops onto 4 skewers and refrigerate. Finely grate 1 garlic clove. Halve 1 medium lemon, then cut a second lemon into wedges for serving.

Make the browned butter. When the grill is ready, place a small saucepan with a heatproof handle on the grates over the medium heat zone, and add 4 tablespoons unsalted butter. Cook, swirling occasionally, until the butter is golden brown and nutty smelling, 4 to 5 minutes. Remove from the heat. Immediately add the grated garlic and the juice of 1/2 lemon. Taste and season with kosher salt and more lemon juice as needed set aside.

Grill the scallops. Rub the grill grates on the medium-high heat zone with a paper towel dipped in vegetable oil. Season the scallops with 1/2 teaspoon kosher salt, then lightly brush with 1 tablespoon vegetable oil. Place the skewers on the oiled grill grates. Grill uncovered and undisturbed until dark grill marks appear on the bottom, about 3 minutes. Flip the skewers and grill until the scallops are just barely cooked through, 2 to 3 minutes more.

Serve. Transfer to a serving platter. Drizzle the scallops with the lemon-garlic butter over and serve with the lemon wedges.

Recipe Notes

Storage: These grilled scallops are best eaten immediately, but leftovers can be refrigerated in an airtight container up to 2 days.


Scallops with chorizo and lemon butter recipe

This simple seafood starter scales up or down really well, so it's easy to adjust if you're cooking for friends. Serve with crusty bread for mopping up the herby, chorizo-spiked juices.

Ingredients

  • 50 g chorizo, finely chopped
  • 30 g salted butter
  • 10 ml olive oil
  • 8 scallops
  • 1 juice of one lemon
  • 20 g fresh coriander, finely chopped
  • 1 red chilli, finely chopped
  • 1.8 oz chorizo, finely chopped
  • 1.1 oz salted butter
  • 0.4 fl oz olive oil
  • 8 scallops
  • 1 juice of one lemon
  • 0.7 oz fresh coriander, finely chopped
  • 1 red chilli, finely chopped
  • 1.8 oz chorizo, finely chopped
  • 1.1 oz salted butter
  • 0 cup olive oil
  • 8 scallops
  • 1 juice of one lemon
  • 0.7 oz fresh coriander, finely chopped
  • 1 red chilli, finely chopped

Details

  • Cuisine: Spanish
  • Recipe Type: Starter
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 15 mins
  • Serves: 4

Step-by-step

  1. Chop the chorizo, coriander and chilli
  2. Fry the chorizo in the butter and oil for 2 minutes in a large frying pan over a medium heat
  3. Remove the chorizo with a slotted spoon and place to the side in a bowl, but don't discard the oil and butter
  4. Add the scallops to the same pan
  5. If the scallops are frozen, fry for 3 minutes on each side until cooked through if thawed fry for 1 minute on each side
  6. Return the chorizo to the pan along with the lemon juice, coriander and chilli
  7. Give the pan a good stir, then serve the dish with crusty bread

This recipe is courtesy of Iceland.

More scallop recipes

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Heat the barbecue to high heat. Blanch the peas in boiling, salted water for three minutes, until just done, then strain and smash lightly with a fork.

Melt butter in a small saucepan over a medium heat, add garlic and saute until fragrant, toss through peas, coriander and lemon zest and set aside.

Spoon about half a tablespoon of pea sauce over each scallop in its shell, then season to taste.

Grill scallops on barbecue, sitting in the shell, until just cooked through (about five minutes). The butter will bubble and cook the scallops.


Recipe Summary

  • 1 tablespoon lemon juice
  • ½ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ⅛ teaspoon white pepper
  • ⅛ teaspoon garlic powder
  • 2 (10 ounce) rock lobster tails

Preheat grill for high heat.

Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper, and garlic powder. Split lobster tails lengthwise with a large knife, and brush flesh side of tail with marinade.

Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch.


There really is something about a simple garlic butter and barbecued shellfish. Whether you are cooking prawns on the barbecue, cooking grilled scallops in the shell like these ones or have even thrown on a couple of lobster tails (ensure you don’t have to share them!) the best dressing has to be a classic garlic butter finished with a gentle squeeze of lemon juice. That’s it!

Grilled Scallops on the BBQ with Garlic Butter Recipe:

1 clove garlic crushed (not chopped but crushed!)

10g finely chopped parsley

1 tbl extra virgin olive oil

Pinch of dried chilli flakes if you like it hot (optional)

Scallops in the shell – pre-shucked (so the scallops are no longer attached to the shell)

Grilled Scallops Method:

  1. Add everything to the butter (except the scallops!) and mix well till fully combined.
  2. Add a teaspoon of the garlic butter to each scallop.
  3. Place the scallops shell on top of the grill.
  4. Let the scallops sizzle for a minute before carefully turning the scallop over in its shell, use tongs to hold the shell and a fork to turn the scallops – you don’t want to lose any of the juice.
  5. After another minute or so, carefully remove the entire shell using a pair of tongs trying not to spill the butter sauce.

Done! Serve on a platter or individual plates with some bread to mop up the juices and a crisp dry white wine.


Barbecued seafood platter

1. Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels, or open ones that don't close when tapped on the bench. Rinse well.

2. Pull off any vein, membrane or hard white muscle from the scallops, leaving the roe attached. Brush the scallops with the combined butter and oil. They should be cooked shell-side-down on the barbecue.

3. Remove the oysters from their shells, and rinse the shells under cold water. Pat them dry and return the oysters to their shells. Cover and refrigerate all of the seafood while you make the dressings.

4. For the salsa verde, place the preserved lemon, parsley, capers and lemon juice in a food processor and process in short bursts until roughly chopped. Transfer to a bowl and add enough oil to just moisten the mixture. Season with salt and pepper, to taste.

5. For the coriander sauce, whisk together the sweet chilli sauce, chopped coriander and lime juice in a jug or small bowl.

6. For the aïoli, place the egg yolks, garlic and half of the lemon juice in a food processor and process until light and creamy. With the motor running, add the oil, a little at a time. Increase the amount of oil as the aïoli thickens. When all of the oil has been incorporated, stir in the remaining lemon juice and season to taste with salt and white pepper.

7. Cook the seafood on a preheated barbecue grill and flatplate. If necessary, do this in batches, depending on the size of your barbecue. The mussels, scallops, oysters and prawns take about 2–5 minutes to cook. Arrange the shellfish on a platter and serve with the salsa verde, Thai coriander sauce and aïoli.



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