Scallops are one of my favorite seafood. They will adapt to most flavors you will use them for. Scallops can be grilled, sautéed, roasted or even poached. The varieties to prepare scallops are endless. When purchasing scallops make sure to buy from a reputable seafood market and ask for their heritage. The last thing you want are scallops, which have traveled all over the world. Ask for scallops harvested from American coastlines. Most seafood markets have already removed the scallops from there beautiful pinkish shell.
There are two types of scallops: bay and sea scallops. Bay scallops are much smaller and very often used over salads. Sea scallops are much bigger and “meatier”. The latter one is most often used for appetizers and entrees. And then there is the diver scallop; also a sea scallop, which I used in this recipe. As the name implies, they are harvested by divers compared to the conventional method by boat, where the net is dragged behind it. In my opinion diver scallops are caught in the most sustainable way, since only the biggest scallops are being caught.
There are many recipes when scallops are wrapped in bacon or prosciutto. There is a reason for that. Since scallops are almost fat-free it is a good idea to wrap them in bacon or similar. Not only will the scallops be juiciest, they will also absorb all flavors. So if you love bacon, go ahead and wrap the scallops in it. However, I wanted to keep this recipe meat-less so I wrapped scallions around the scallops and served them with a sun-dried tomato mayonnaise. The fat content of the mayonnaise will balance nicely with the almost fat-free scallops. Though keep in mind not to over cook them. I paired the grilled diver scallops with grilled veggies and sun-dried tomato mayo.
- 8 Diver Scallops (Cleaned)
- 1 bunch scallions
- 3 cloves of garlic, finely minced
- Juice from 1 lime
- ¼ cup olive oil
- salt & pepper
- Grilled Vegetables:
- 1 zucchini, sliced lengthwise
- 1 yellow squash, sliced lengthwise
- 1 eggplant, sliced lengthwise, than cut in half
- 8 oz baby bella mushrooms (crimini)
- 1 pint grape or cherry tomatoes
- 6 oz red pearl onions, peeled
- ½ cup Olive oil,
- ¼ cup Balsamic vinegar
- 2 sprigs rosemary, finely chopped
- Salt & pepper
- In a large bowl mix lime juice with garlic, olive oil. Add scallops, toss gently and marinate for 10 minutes. Then wipe off excess marinade and set a side.
- Cut the ends and the roots of scallions.
- Bring a quart of water to a boil and simmer scallions until soft, about 2 minutes.
- Wrap one scallion around one scallop and tie with a double knot. Repeat process with all other scallops.
- Marinate all vegetables with olive oil, balsamic vinegar, rosemary, salt, pepper and toss until all vegetables coated with the marinade. You might have to add more olive oil and balsamic vinegar.
- Place vegetables on a hot grill and cook 3-4 minutes on each side.
- When grilling the scallops it is important that the grill is absolutely clean and very hot. Grill scallops for about 1.5 – 2 minutes on both sides and serve with grilled vegetables and sun-dried tomato mayo.
How do you like your scallops prepared. Grilled, seared or maybe poached. Leave a message