Spicy Grilled Scallop Skeweres

With grilling season upon us, it is fun to try new things when entertaining guests and enjoying the fresh spring weather. Scallops offer magnificent flavor and texture when paired with your favorite white wine, and go great with some long grain and wild rice as a light meal to be shared with friends and loved ones. Try these spicy grilled sea scallop skewers next time you fire up the pit and let these beautiful culinary treasures melt in your mouth.

Ingredients

• 2 pounds Sea Scallop
• 2 tbsp olive oil
• 1 large red onion
• 2 green peppers
• 2 red bell peppers
• 2 habanero peppers (seeded)
• 1 ripe pear
• 1/4 cup white wine (preferably sauvignon blanc)
• 1/4 cup orange juice
• 1/4 cup lime juice
• 1 head garlic
• 4 tbsp butter

Cooking Instructions
In order to achieve the best possible flavor, peel your garlic and roast along with the ripe pear at 500 degrees for 35-40 minutes in the oven. While this is going on, chop up the onion, green peppers, and red bell peppers into pieces that are large enough for skewering. Preferably using metal skewers, alternate 3-4 sea scallops with the onions and peppers to taste (zucchini and yellow squash could also be added). Brush the scallops and vegetable with olive oil to prevent sticking and seal in flavor. Fire up your barbecue pit and allow fire and heat to stabilize.
Once the garlic and pear have roasted, combine with seeded habanero peppers in a food processor or blender. Over medium heat, combine the pepper, pear, and garlic mixture with butter, lime juice, orange juice, and white wine in a sauce pan. Continue cooking until volume is reduced by half.
After the fire has stabilized, cook the scallops for 3-5 minutes per side, depending on cooking preference. Remove from flame and serve skewers over a bed of long grain and wild rice. Pour reduction over scallops and vegetables, and then serve. Keep the wine coming, because this spicy dish may get your senses flailing, but it will be well worth it. Bon appétit!
This post was contributed by Courtney Phillips, who writes about culinary school rankings. She welcomes your feedback at CourtneyPhillips80 at gmail.com

Sweet & Sour Grilled Scallops

This is one of my favorite scallop recipes. It's pretty easy to make, but it does involve quite a few ingredients. Great for a Friday night dinner. Scallops can be substituted with shrimp.

Ingredients

• 1/4 cup rice wine
  
• 1 tablespoon grated fresh ginger
  
• 1 1/2 pounds fresh Maine sea scallops, drained
  
• 1/4 cup firmly packed brown sugar
  
• 1/4 cup ketchup
  
• 1/4 cup chicken broth
  
• 2 tablespoons rice vinegar
  
• 2 tablespoons soy sauce
  
• 1 teaspoon cornstarch
  
• 1 teaspoon sesame oil
  
• 2 garlic cloves, minced
  
• 1/4 to 1/2 teaspoon ground red pepper (optional)
  
• Hot cooked rice
  
• Fresh parsley, chopped
  
• Garnish: green onion strips

Directions
Stir together rice wine and grated fresh ginger. Place scallops in a shallow dish or heavy-duty zip-top plastic bag. Add wine mixture; cover or seal, and chill 30 minutes, turning once. Soak 6 (12-inch) wooden skewers in warm water 30 minutes. Drain. Bring 1/4 cup brown sugar, ketchup, chicken broth, rice vinegar, soy sauce, cornstarch, sesame oil, minced garlic, and, if desired, red pepper to a boil in a saucepan over medium heat, stirring constantly. Boil 1 minute; remove from heat, and set aside. Remove scallops from marinade, discarding marinade. Thread scallops 1/2 inch apart onto skewers. Grill, covered with grill lid, over medium heat (300° to 350°) 2 to 3 minutes on each side. Brush scallops with brown sugar sauce, and serve immediately with remaining sauce. Serve scallops over hot cooked rice with chopped fresh parsley. Garnish, if desired.
Source:Sweet & Sour

Scallop & Fig Kebabs

Sea Scallops and fruit go surprisingly well together. The sweet delicate nature of the sea scallop is perfectly complimented by the other ingredients in this recipe. Makes a fantastic appetizer for any back yard get together.

Ingredients

• 3 tablespoons orange marmalade
  
• 1/4 cup chopped green onions
  
• 2 tablespoons low-sodium soy sauce
  
• 1/2 teaspoon ground red pepper
  
• 1 large garlic clove, chopped
  
• 16 dry Maine sea scallops
  
• 8 dried figs (about 5 ounces)
  
• 2 lemons, quartered
  
• 1 teaspoon olive oil
  

Directions
Combine first 5 ingredients in a zip-top plastic bag; seal and shake vigorously. Add scallops; seal and marinate in refrigerator for 20 minutes. Remove scallops from bag, reserving marinade. Thread 4 scallops, 2 figs, and 2 lemon quarters alternately onto each of 4 (12-inch) skewers. Preheat grill. Coat a grill rack with oil. Place kebabs on grill rack; cook 6 minutes or until scallops are done, turning and basting with reserved marinade.
Source:Fig