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Grilling Scallops?

It's a gorgeous day in Chicago... we stopped at the meat market & picked up a nice prime filet and then to TJ's for some scallops for a little surf & turf. We plan on grilling the steak & scallops, with a yam, whole sweet onion & asparagus as sides. The filet will have a blue cheese compound, but haven't figured out how to prepare the scallops. Having never grilled scallops before, not sure how to prepare (marinade?). Any suggestions?

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  1. We went to a wine tasting dinner/cooking class and they cooked the scallops about 2 minutes on one side and a minute or so on the other with a butter and olive oil mixture.

    A little cream (eat oatmeal for a month) at the end poured over and it was fabulous. just fabulous. The scallops were not overcooked.

    1. I like to flash grill them as the previous poster described and then add some organic good quality black bean sauce to the pan. You could even grill them in the black bean sauce. So delicious.

      1. I'm too late to help you for this evening, but for future reference...
        I rince them, dry them, give them a good brush with olive oil, grille them on the barbeque for approximately as described above (depends on their thickness, of course) and serve with a lime-spiked beurre blanc. Simultaneously elegant and racy. For a wine pairing, I'd say Albarino or Sauvignon Blanc.

        1. My new obsession is scallops, and my favorite prep is to sear the big sea scallops in an olive oil glazed pan until crispy brown, throw in some pine nuts til toasted, some fresh chopped flat leaf parsley, a little lemon juice, white wine, salt and pepper, and place on top of quickly sauteed fresh spinach that has been pan cooked with garlic. The whole thing takes about 15 minutes to have from pan to plate.

          1. I did the same Saturday only purchased it all at Costco. I just used lemon and olive oil, parsley and this stuff called Mojo, cracked pepper and salt. Wooden skewers, and watched very closely so they aren't overcooked. We loved them, fresh tasting and perfectly cooked, a little bit med rare in the center.

            7 Replies
            1. re: chef chicklet

              We pretty much did the chef chicklets way.... except my SO overcooked both the filet & scallops a tad bit, but still edible.

              These are all great suggestions.... I especially like the one with the pine nuts & fresh spinach. Can't wait to make them again.... except that I will be watching the time!

              Thanks to all!

              1. re: wineaux

                I have to watch dh with expensive fish and cuts of meat, too many cocktails on a beautiful day.Ha-ha! Mainly, he just wants to cook fish as long as meat, I can't get him trained on this one...he's starting to use the pen thermometer with meat now. Guess we're headed in the right direction.

                1. re: alkapal

                  wow that is even better! I What I use is this little cannister of mixed spices consisting of; salt, garlic, lime & orange, citric acid, onion, cumin, and "other spices". Which to me seems like it is a dried version or what you showed me. The brand name is Konriko, and its called Dry Mojo Seco for poourlty, fish or meat. All along I've thought it was Mexican!!! Thanks!!!

                  1. re: chef chicklet

                    i think the sour orange component is a particularly cuban characteristic. weigh in, hounds?

                      1. re: alkapal

                        That's surprisingly reminiscent of a popular Japanese spice mix, shichimi togarashi, "seven flavor chili pepper." It also has an orange component, along with several types of types of pepper, sesame seeds, poppy seeds, and more. Yummy stuff!