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Grilling Scallops?

w
wineaux May 4, 2008 11:59 AM

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?

  1. d
    dutchdot May 4, 2008 04:15 PM

    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. sarah galvin May 4, 2008 04:18 PM

      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. h
        hungry_pangolin May 4, 2008 09:01 PM

        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. s
          susabella May 4, 2008 09:42 PM

          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. chef chicklet May 5, 2008 03:10 AM

            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
              w
              wineaux May 5, 2008 05:12 AM

              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
                chef chicklet May 5, 2008 08:34 AM

                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.

              2. re: chef chicklet
                alkapal May 5, 2008 07:49 AM

                chef, is that mojo like one of these cuban recipes: http://icuban.com/food/mojo.html ?

                1. re: alkapal
                  chef chicklet May 5, 2008 08:30 AM

                  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
                    alkapal May 6, 2008 03:56 AM

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

                    1. re: alkapal
                      s
                      susabella May 6, 2008 06:47 PM

                      yes, or Spanish, Portuguese?

                      1. re: alkapal
                        BobB May 13, 2008 12:30 PM

                        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!

                2. l
                  lexpatti May 5, 2008 05:01 AM

                  I do love them just with olive oil and s&p but have jazzed them up with a marinade (only an hour before grilling) of olive oil, chili sauce, garlic, lime or lemon juice. Or a soy, honey marinade.

                  1. greedygirl May 5, 2008 08:34 AM

                    Next time try wrapping them in parma ham or bacon before grilling. It will deliver a lovely smoky flavour to your scallops, and prevent them from overcooking. Made of win!

                    1. h
                      HillJ May 5, 2008 09:22 AM

                      Skewer scallops with fresh ripe peaches and brush with a combo of olive oil and sea salt and grill 2 mins each side. Delish!

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