Greek Style Sea Scallop Brochettes Recipes

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GREEK STYLE SEA SCALLOPS BROCHETTES

'If you can't find fresh sea scallops, use peeled large shrimp, leaving the tails on. Rice pilaf or orzo would be a good accompaniment.' Taken from professional-cooking.com for ZWT. **I soak my bamboo skewers in a pitcher!

Provided by alligirl

Categories     Greek

Time 18m

Yield 4 skewers, 4 serving(s)

Number Of Ingredients 7



Greek Style Sea Scallops Brochettes image

Steps:

  • Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend; season with salt and pepper.
  • Add sea scallops and toss to coat with oil mixture.
  • Prepare barbecue (medium-high heat) or preheat broiler.
  • Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer.
  • Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side.
  • Transfer to plates and serve.

Nutrition Facts : Calories 100.9, Fat 7.1, SaturatedFat 1, Cholesterol 10.8, Sodium 177.4, Carbohydrate 4.3, Fiber 0.8, Sugar 0.6, Protein 5.8

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano (or 1 1/2 teaspoons dried oregano)
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 bamboo skewers (8-to 10-inch, soaked in water 30 minutes)

GREEK-STYLE SEA SCALLOP BROCHETTES

Categories     Shellfish     Quick & Easy     Lemon     Scallop     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 7



Greek-Style Sea Scallop Brochettes image

Steps:

  • Whisk 2 tablespoons olive oil, pressed garlic cloves and oregano in medium bowl to blend. Season with salt and pepper. Add sea scallops and toss to coat with oil mixture.
  • Prepare barbecue (medium-high heat) or preheat broiler. Alternate 3 scallops, 3 lemon slices and 2 bay leaves on each skewer. Grill or broil brochettes until scallops are golden brown and just cooked through, about 4 minutes per side. Transfer to plates and serve.

2 tablespoons olive oil (preferably extra-virgin)
2 large garlic cloves, pressed
1 1/2 tablespoons chopped fresh oregano or 1 1/2 teaspoons dried
12 large sea scallops
1 large lemon, halved lengthwise, each half cut crosswise into 6 slices
8 bay leaves
4 8-to 10-inch bamboo skewers, soaked in water 30 minutes

BAKED SEA SCALLOPS WITH FETA CHEESE

Provided by Pierre Franey

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14



Baked Sea Scallops With Feta Cheese image

Steps:

  • Preheat oven to 450 degrees.
  • Grease 4 individual ovenproof serving dishes with 1 tablespoon of the olive oil. Divide the scallops evenly among the dishes and sprinkle with salt and pepper.
  • Core and seed the red and green peppers and cut them into thin strips about 1 1/2 inches long.
  • Heat the remaining 2 tablespoons of oil in a heavy skillet. Add the onions, garlic and peppers. Cook and stir over medium-high heat until wilted. Add the tomatoes, olives, oregano, fennel, wine, pepper flakes, salt and pepper. Bring to a boil and simmer for 5 minutes.
  • Spoon the mixture evenly over the scallops. Dot with the cheese and place in the oven. Bake 15 to 20 minutes or until lightly browned. Serve immediately.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 12 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 8 grams, Sodium 1160 milligrams, Sugar 7 grams, TransFat 0 grams

3 tablespoons olive oil
1 1/2 pounds fresh sea scallops
Salt and freshly ground pepper to taste
1 red bell pepper
2 green bell peppers
3/4 cup sliced onions
2 teaspoons finely chopped garlic
1 1/2 cups ripe plum tomatoes cut into 1 1/2-inch cubes
16 black Greek olives, pitted
2 teaspoons chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon fennel or anise seed
1/2 cup dry white wine
1/8 teaspoon dried hot red pepper flakes
6 ounces crumbled feta cheese

SCALLOP BROCHETTES

The marinade is a real compliment to the sweetness of the scallops. You can also make this with shrimp/prawns (or a combination of the scallops and shrimp)

Provided by Bobbie

Categories     < 60 Mins

Time 51m

Yield 4 serving(s)

Number Of Ingredients 6



Scallop Brochettes image

Steps:

  • Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
  • Place scallops in a plastic bag set in a shallow dish.
  • For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
  • Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
  • Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
  • (Prep time includes marinating time).

Nutrition Facts : Calories 213.5, Fat 7.9, SaturatedFat 1, Cholesterol 37.5, Sodium 394.8, Carbohydrate 8.7, Fiber 0.3, Sugar 4.8, Protein 19.6

1 lb sea scallops (fresh or frozen)
2 tablespoons cooking oil
2 tablespoons dry sherry
2 tablespoons stone ground mustard
1 tablespoon honey
1 1/2 teaspoons soy sauce

SEA SCALLOP BROCHETTES WITH ORANGE-SAFFRON AïOLI

Provided by Clark Frasier

Categories     Food Processor     Citrus     Fruit     Shellfish     Christmas     Cocktail Party     Orange     Seafood     Scallop     Saffron     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 16



Sea Scallop Brochettes with Orange-Saffron Aïoli image

Steps:

  • For aioli:
  • Whisk yolks, 4 tablespoons orange juice, and saffron in medium metal bowl. Set bowl over saucepan of barely simmering water (do not let bowl touch water). Whisk until thickened and thermometer registers 160°F, about 4 minutes. Transfer to processor. Add orange peel and garlic. With machine running, gradually add oil in thin stream until incorporated, stopping to scrape down sides of bowl. Transfer to medium bowl. Whisk in lemon juice and 2 tablespoons orange juice. Thin with water by teaspoonfuls, if desired. Season with salt and pepper. Do ahead Can be made 1 day ahead. Cover; chill.
  • For brochettes:
  • Thread 3 scallops on 1 skewer alternately with 2 bay leaves. Place on rimmed baking sheet. Repeat with remaining scallops, skewers, and bay leaves. Do ahead Can be prepared 2 hours ahead. Cover and chill. Sprinkle scallops with salt and pepper.
  • Heat griddle or 2 heavy large skillets ssor grill pans over high heat; brush with oil. Cook scallops until brown and just opaque in center, about 2 minutes per side. Place 1 brochette on each of 8 plates. Drizzle scallops with aioli. Garnish with orange sections and chives.

Aioli
2 large egg yolks
6 tablespoons fresh orange juice, divided
1/8 teaspoon saffron threads
1 tablespoon finely grated orange peel
1 small garlic clove
1 cup olive oil
1 teaspoon fresh lemon juice
Water (optional)
Brochettes
24 medium sea scallops
8 8-inch metal or bamboo skewers
16 fresh bay leaves
Olive oil
2 oranges, peeled, sectioned
1/4 cup chopped fresh chives

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