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.
Grilled Diver Scallops with Grilled Veggies
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.
|Grilled Diver Scallops with Grilled Vegetables
Recipe Type: Entrée
Prep time: 45 mins
Cook time: 15 mins
Total time: 1 hour
This is an ideal recipe for a backyard barbecue. Very easy to prepare and to cook.
- 8 Diver Scallops (Cleaned)
- 1 bunch scallions
- 3 cloves of garlic, finely minced
- Juice from 1 lime
- 1/4 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
- 1/2 cup Olive oil,
- 1/4 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.
Wine Pairing: I would recommend Pinot Grigio or Sauvignon blanc to this dish.
How do you like your scallops prepared. Grilled, seared or maybe poached. Leave a message
This recipe is for those guys who never have time to put a dish on the table, myself included. I should have created a blog with dishes under 20 minutes. At least once a week I scramble and think what can I cook in less than 25 minutes. However, I love to cook really nice dishes, too. Those of course take far longer to cook, but are a lot more enjoyable.
The following dish is served without starches, since my wife is cutting down on starchy foods like rice and potatoes. Here we have a tilapia filet which is marinated with a few spices, placed over lightly blanched vegetables & baked for about 12 minutes in the oven at 375 degrees. That’s it. The best part is that the vegetables absorb all the good juices and flavors of the fish.
|Baked Spicy Tilapia with Thyme Garlic Sauce
Recipe Type: Entree
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
- 4 tilapia filets, cleaned
- 1 tbsp thyme leaves
- 4 cloves of garlic, minced
- 1/2 tsp dried pepper flakes
- 1/2 tsp cayenne pepper
- salt & pepper
- 4 tbsp olive oil
- 4 tbsp butter
- 4 carrots, peeled & diced
- 1 broccoli reansed & cut in small florets
- 1 red bell pepper, cleaned & diced
- Marinate tilapia filets with all spices and olive oil, set a site.
- Blanch or steam all vegetables for about 2-3 minutes. Vegetables should slightly undercooked. Carrots need a little longer unless you like them crunchy.
- Scoop vegetables in the center of a Pyrex dish or any heat resistant oven pan.
- Place raw fish on top of the vegetables.
- Bake for about 10 minutes and add butter atop the fish.
- Bake tilapia for another 2-3 minutes.
- Remove from oven. Let rest one more minute and serve immediately.
If you don’t have the time to peel and cook the vegetables simply use a bag of vegetables bought from a supermarket. Birdseye actually sells vegetables that can be cooked in the bag in the microwave oven. Just make sure to under cook the vegetables otherwise they will dry out in the oven.
I didn’t really wanted to add this post because the recipe is nothing spectacular. However, due to its simplicity and flavor I decided to add it. Hopefully there are people like me who don’t always have the time to cook, which might be inspired by its simplicity.
Have you been in the same situation, with no time to cook. What did you do?
Cooking can be as efficient or as elaborate as you want it to be. The principles are always the same; however, new cooking trends emerge and change the way we look at certain recipes and how they are being prepared. In a restaurant kitchen you have every stock and broth at your disposal, which makes it very easy to not only cook for large amount of people, but to create a great variety of different abbreviations a certain stock or broth.
Obviously the average person doesn’t have the time and the resources to cook like a chef in a restaurant, but that is not necessarily true. Nowadays most stocks and broths are available in your local supermarket. The trick is to know what is being used for what. At times you’ll find yourself confused as to why certain cooking techniques are necessary and sometimes they are not. Not to worry, important is to start cooking and building a repertoire of simple dishes. There is nothing better than to have cooked a satisfying meal. Some people make the mistake and try too hard by using complicated recipes only ending up in disappointments. The joy of cooking is to master the basics and then adding your own style and taste into your cooking, at least for me. Regardless of what are you cooking the end result will most often depend on the quality of ingredients used, the technique and a good recipe, however, in my opinion the love and the passion you put into your cooking is equally important and will ultimately make the difference between a fantastic tasting dish or a sloppy one. Time has becoming a commodity in our society, due to the daily rush most of us live in. From rushing to work, eating your lunch in record time, running errands and coming home from work to cook for the family has become part of our daily routine and can be draining. Enjoying a good healthy and tasty meal at least once a day should be a priority. Whenever possible I try to have three including breakfast. I just love food regardless how simple it maybe. Just start cooking.