Pepper Grilled Scallops 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:

• Prepare a charcoal fire for grilling (or use a ridged stovetop grill pan).
• Make the salsa: Place the tomatillos and jalapeño in a blender or food processor and pulse to make a rough purée. Transfer to a bowl. Stir in corn, bell peppers, onion and lime juice. Add 1/2 teaspoon salt. Let salsa rest for a few minutes, then taste and adjust salt.
• Season sea scallops with salt and pepper on both sides and drizzle with olive oil. Rub with fingers to distribute and coat scallops with seasoning.
• When the grill is medium hot, set the scallops on it in a single layer. Leave for 3 minutes, until well browned. (It's O.K. to lift an edge to peek, but don't try to turn the scallops until they have colored well or they'll stick to the grill.) When they are nicely crisped and browned turn each scallop with tongs and cook for another 3 minutes, until cooked through.
• Transfer scallops to a serving platter and spoon some salsa over them. Garnish with lime wedges and cilantro sprigs. Pass the salsa at the table.

Steps:

• Preheat your gas or charcoal grill to a hot to medium hot level. You want your fire to be just under the hot level but not to the medium hot level yet.
• Meanwhile, allow your scallops to come to room temp while your prepare the vinaigrette.
• Combine the vinegar, honey, mustard, and oil in a bowl and whisk together with a fork. If it does not whisk together well just pop it into the microwave for about 30 seconds. Warming makes the honey mix more easily with the other ingredients.
• Pour half the vinaigrette into a small serving bowl. Set aside. Toss the scallops with the remaining vinaigrette, remove them from the bowl, and season with salt, pepper, and thyme.
• The grilling has to be done very quickly. Grill the scallops for a minute or two on one side then throw the black peppercorns onto the hottest part of the fire. (This really only works on a charcoal fire. You could try putting the peppercorns in foil with the top open and place the packet on the hottest part of the grill. Put the packet on as soon as you start your gas grill) Allow the scallops to cook for about 2 or 3 minutes more.
• Turn the scallops and allow them to cook for about 4 to 5 minutes on this side, then remove them and serve immediately using the remaining vinaigrette as a salad dressing for the greens.
• NOTE: You could do the same with shrimp or half shrimp and half scallops. Please adjust your time with the size of your seafood.
• One MORE NOTE: Please allow your ingredients to warm up to room temp before placing on the grill for more accurate cooking times. Thanks!

Steps:

• Preheat a grill for medium-high heat. When the grill is hot, lightly oil the grate.
• Place the pepper pieces onto the grill with the inside facing down. Cook until slightly charred, 3 to 5 minutes.
• Turn peppers over, and place jalapeno slices onto them. Top with some mozzarella cheese, and sprinkle with a bit of oregano. Grill until cheese melts, then remove to a plate and serve.

Steps:

• Preheat grill to high. Blend the BBQ sauce with the lemon juice and dill. Reserve.
• Toss the pepper with the lemon zest.
• Pat the scallops dry with paper towels. Remove and discard the knob shaped muscle on the side of each scallop. Brush each scallop with butter and sprinkle evenly with salt. Place on the grate and cook for 1 minute or until the scallops release easily when lifted with the tongs.
• Brush each scallop all over with the reserved BBQ sauce mixture. Sprinkle the topside of each scallop with the reserved pepper mixture and grill 2 minutes longer or until the scallops remove easily from the grate.