Best Barbecued Scallops With Seaweed Gremolata Chef Adam Byatt Recipes

Sea Scallops with Cilantro Gremolata and Ginger Lime Beurre Blanc image

Yield Makes 4 main-course or 6 first-course servings

Number Of Ingredients 14

For gremolata
1 1/2 tablespoons finely chopped fresh cilantro
1 small garlic clove, minced
Finely grated zest of 1 small lime (3/4 teaspoon)
For beurre blanc
2 tablespoons minced shallot
1 tablespoon finely grated peeled fresh ginger
3 tablespoons fresh lime juice
1/4 cup dry white wine
1 stick (1/2 cup) cold unsalted butter, cut into tablespoon pieces
White pepper
For scallops
24 sea scallops (1 1/2pounds), tough muscle removed from side of each if necessary
1 tablespoon olive oil

Steps:

Make gremolata:
Stir together cilantro, garlic, and zest in a small bowl.
Make beurre blanc:
Simmer shallot and ginger in lime juice and wine in a small heavy saucepan until liquid is reduced to about 2 tablespoons.
Whisk in butter 1 tablespoon at a time, adding each new piece before previous one has completely melted and occasionally lifting pan from heat to cool mixture. (Sauce must not get too hot or it will separate.) Pour sauce through a fine sieve into a bowl (discard solids), then return to cleaned pan. Season with salt and white pepper and keep warm while cooking scallops.
Sauté scallops:
Pat scallops dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté scallops, turning once, until golden and just cooked through, 4 to 5 minutes total.
Sprinkle scallops with gremolata and serve with sauce.

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.

Miso-Glazed Grilled Scallops image

Provided by Mark Bittman

Time 15m

Yield Varies

Number Of Ingredients 6

Vegetable oil, for brushing
2 tablespoons miso
2 tablespoons mirin or sake
Freshly ground pepper
Large scallops
Sesame seeds and sliced scallions, for garnish

Steps:

Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
Whisk together the miso and mirin or sake; season to taste with pepper.
Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
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.
Sprinkle with sesame seeds and scallions and serve immediately.