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

Lemon Sesame Scallops

Well the Cider Brined Pork Chops were a smashing success in my opinion. Fantastic cozy dinner for a frigged Saturday night in Chicago. We had really bad weather here all weekend, so after work I went grocery shopping for everything I needed, and stayed in to catch up on some recipes I wanted to try out. This simple Lemon sesame scallop recipe was served Sunday night with some glass noodles and sliced bell peppers. The presentation was so colorful, and the variety of flavors was incredible!

Ingredients

• 2 tablespoons sesame seeds
  
• 1/2 cup fine dry breadcrumbs
  
• 1 tablespoon freshly grated lemon zest
  
• 1/2 teaspoon salt, divided
  
• Freshly ground pepper to taste
  
• Pinch of cayenne
  
• 1/3 cup all-purpose flour
  
• 1/2 cup buttermilk
  
• 1 large egg white
  
• 1/2 teaspoon salt
  
• 1 pound dry sea scallops
• 2 tablespoons cornstarch
  
• Lemon wedges for garnish
  
• 1 tart apple, peeled and thinly sliced

Recipe Directions
Preheat oven to 450°F. Spread sesame seeds in a baking pan and toast in the oven as it warms up, stirring often, until golden brown, about 5 to 7 minutes. Coat a wire rack that is large enough to hold scallops in a single layer with cooking spray. Place the rack on a baking sheet and set aside. Combine the toasted sesame seeds, breadcrumbs, lemon zest, 1/4 teaspoon salt, black pepper and cayenne in a bowl. Set aside. Whisk flour, buttermilk, egg white and the remaining 1/4 teaspoon salt in another bowl until creamy and smooth. Pat scallops dry with paper towels. Place cornstarch in a shallow bowl, dredge a scallop and shake to remove excess. Using tongs or 2 forks, dip scallop in the buttermilk mixture, and then in the breadcrumb mixture, shaking to remove excess breading. Place on the prepared rack, and repeat with remaining scallops. Scallops should not touch. Bake the scallops until the coating is golden brown and the scallops are firm and opaque in the center, 12 to 15 minutes. Serve hot with lemon wedges.
Source:Lemon Sesame Scallop Recipe

Scallop Seviche

Here is a scallop recipe that is absolutely delicious. It can be used as a great appetizer or side dish for any gathering!

Ingredients

• 1 pound sea scallops
  
• 1 cup fresh lime juice (about 4 limes)
  
• 3/4 cup chopped onion
  
• 1/4 cup fresh orange juice
  
• 1 tablespoon chopped fresh cilantro
  
• 1/2 teaspoon salt
  
• 1 Serrano pepper, thinly sliced

Directions
Cut each scallop horizontally into 3 even slices. Place scallops in a non-aluminum dish. Add lime juice and the remaining ingredients; toss to coat (juice mixture should cover scallops). Cover and refrigerate for at least 6 hours or overnight, stirring mixture occasionally. Serve the scallops cold using a slotted spoon.
Source:Seviche

Scallop & Wild Rice Pies

This is one of my favorite thanksgiving dishes to bring to the family dinner! It's always the first dish to be emptied! Happy eating!

Ingredients

• 1 2/3 cups all-purpose flour
  
• 1/2 cup chopped hazelnuts
  
• 1/2 teaspoon salt
  
• 1/3 cup cold butter, cut into pieces
  
• 1/3 cup shortening
  
• 5 tablespoons ice water
  
• 2 tablespoons butter
  
• 1 (8-ounce) package sliced fresh mushrooms
  
• 1 large shallot, minced
  
• 1 pound dry sea scallops, drained well
  
• 1 tablespoon cornstarch
  
• 1/4 cup Riesling or other white wine
  
• 3/4 cup heavy whipping cream
  
• 1/3 cup freshly grated Parmesan cheese
  
• 1/2 cup cooked wild rice
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon lemon-pepper seasoning

Directions
Pulse first 3 ingredients in a food processor 3 or 4 times or until combined. Add butter and shortening, and pulse 5 or 6 times or until crumbly. With processor running, gradually add 5 tablespoons water, and process until dough forms a ball and separates from sides of bowl, adding more water if necessary. Cover and chill. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and shallot; sauté 5 minutes or until mushrooms are tender. Remove mushroom mixture from skillet; set aside. Add scallops to skillet; sauté 3 minutes. Remove with a slotted spoon; set aside. Whisk together cornstarch and wine in a bowl. Combine cornstarch mixture, cream, and cheese in a large skillet over medium heat; cook 3 minutes or until mixture is thickened. Remove from heat, and stir in mushroom mixture, scallops, rice, and remaining ingredients. Set aside and keep warm. Divide dough in half. On a lightly floured surface, roll each half to 1/8-inch thickness. Place one half of dough in bottom of a lightly greased 2-quart casserole dish. Spoon scallop mixture over crust. Place other half of dough over filling, pinching to seal edges. Cut slits in top of crust with a knife. Bake at 350° for 1 hour or until crust is lightly browned. Let stand 10 minutes before serving.
Source:Pie

Scallops in Coconut Basil Sauce

This recipe reminds me of vacations on the coast and hot summer days full of fresh seafood. As usual, I insist you use dry scallops in this recipe...no one likes a scallop artificially plumped with chemicals.

Ingredients

• 2 (14-ounce) cans unsweetened coconut milk
  
• 1 tablespoon grated fresh ginger
  
• 1/4 cup fresh lime juice
  
• 1/4 teaspoon ground red pepper
  
• 2 pounds sea scallops
  
• 1 tablespoon fish sauce
  
• 2 tablespoons chopped fresh basil

Directions
Combine first 4 ingredients in a 12-inch, straight-sided skillet; bring to a boil. Reduce heat to medium-low or until mixture simmers. Add scallops; cover and poach at a light simmer, adjusting heat as necessary, for 8 minutes or until scallops turn opaque. Using a slotted spoon, remove scallops from skillet; place in a shallow dish or individual serving bowls. Cover with foil. Boil coconut-milk mixture over high heat, uncovered, for 10 to 15 minutes or until reduced to 1 1/2 cups. Stir in fish sauce and basil; spoon over scallops.
Source:Coconut

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