Grilling the scallops on skewers, or en brioche, adds extra flavor to the seafood.
Whether large or small, in shell or out, scallops are enjoyed around the world as one of the culinary jewels of the sea. They can be prepared in a variety of ways and suit a multitude of seasonings. The thick, meaty white flesh is quickly cooked and adds several nutrients and protein to a meal. Barbecuing the scallops adds another dimension of taste to the seafood, causing a slightly smoky flavor to pervade the meat. Add this to my Recipe Box.
Instructions
1. Place the bamboo skewers in the large bowl and fill it with water. Soak the skewers for an hour before using to keep them from burning on the grill.
2. Prepare the marinade by mixing the melted butter, lemon juice, salt, garlic, basil and paprika together in the bowl. Or, for a pre-made marinade, use a delicate salad dressing, such as balsamic vinegar and oil, on the scallops. Note that scallops have a light flavor that is easily overpowered by strong marinades.
3. Rinse the scallops thoroughly under running water and place them in the medium bowl. Pour the marinade over them and toss gently.
4. Cover the bowl with plastic wrap and put it in the refrigerator. Marinade the scallops for 30 minutes.
5. Preheat the barbecue to medium-high heat.
6. Skewer three to four scallops on each bamboo stick, ensuring they are not touching each other, with at least 1/4-inch space in between.
7. Spray the oil onto the area where the scallops will be grilled.
8. Grill the scallops for 3 minutes. Turn them over and grill for another 3 minutes, or until opaque in color.
9. Serve alongside grilled vegetables or in a pasta.
Tags: scallops minutes