Grilled Shallots Recipes

Steps:

• Pat dry each scallop and lay them on a tray. Sprinkle on some olive oil, coating scallops on all sides. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Refrigerate until ready to cook.
• Grill for about 2 to 3 minutes on each side. Serve immediately.

Steps:

• Preheat grill to medium. Thread onions and shallots onto skewers. Lightly drizzle onions, shallots, and leeks with oil, and season with salt and pepper. Grill, turning often, until lightly charred and tender, about 25 minutes for the leeks and 45 minutes for the onions and shallots. Drizzle vegetables with vinegar while warm.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil grate.
• Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
• Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
• Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.

Steps:

• Thread shallots through roots and stem ends onto 2 metal skewers.
• Scrape most of the gills out of the mushrooms.
• Using sharp knife, cut ¼-inch slits, spaced ½ inch apart, in crosshatch pattern on non-gill side of mushrooms.
• Brush shallots and mushrooms evenly with ¼ cup olive oil and season with 2 teaspoons kosher salt (or 1 teaspoon table salt) and pepper to taste.
• Whisk remaining 3 tablespoons olive oil, garlic, lemon juice, mustard, rosemary, and ½ teaspoon kosher salt (or ¼ teaspoon table salt) together in small bowl, set aside.
• Grill vegetables over medium heat, brushing with sauce, turning several times, until tender and caramelized, 16 to 18 minutes (move vegetables as needed to ensure even cooking).
• Transfer vegetables to platter; remove skewers from shallots and discard any charred outer layers.
• Re-whisk remaining marinade, pour over vegetables, and serve.

Steps:

• Whisk together shallots, red wine vinegar, 1/4 cup of the lemon juice and the olive oil in a small bowl.
• Lightly coat a grill wok or grill basket or aluminum foil lined grill rack with nonstick cooking spray. Preheat grill to medium high heat.
• Scrub mussel shells with a stiff brush, removing beards. Discard any opened shells.
• Sprinkle mussels with salt, pepper, and remaining lemon juice. Place on the grill wok, grill basket or grill rack.
• Grill mussels, covered with grill lid, 7-10 minutes or until shells open. Discard and unopened shells.
• Transfer mussels to a large dish and pour the shallot mixture over the mussels, stirring gently to coat; sprinkle with parsley.
• Serve immediately.