Rosemarythyme And With Wine Grilled Scallops Recipes

Steps:

• If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
• In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

Steps:

• If using rosemary branches, remove leaves from all but top 3 inches of each branch. In a small bowl stir together chopped rosemary, paprika, and cayenne. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Season scallops with salt and sprinkle with rosemary mixture. Thread 4 scallops onto each rosemary branch or bamboo skewer.
• In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and sauté scallops until golden and just cooked through, 1 to 2 minutes on each side.
• Serve scallops with potato salad and mango salsa.

Steps:

• Pull off and discard crescent-shaped muscle on side of each scallop that has one. Strip leaves off bottom 2 inches of rosemary sprigs (slide them off with your thumb and forefinger). Reserve leaves, and set sprigs aside. Cut prosciutto into strips just large enough to wrap around scallops (about 1 by 3 inches).
• Lay a scallop flat on a work surface. Wrap a piece of prosciutto around it. Skewer a rosemary sprig through prosciutto and scallop to other side. Repeat with remaining scallops. Arrange scallops in a baking dish. Drizzle olive oil and lemon juice on both sides, sprinkle with rosemary leaves and season with salt and pepper. (Go easy on salt, as prosciutto is fairly salty.) Marinate for 15 minutes, while you light grill.
• Set up grill for direct grilling, and preheat to high. Brush and oil grate. Arrange scallops on grate, and grill until just cooked, about 2 minutes a side. Serve at once.

Steps:

• In a large bowl, combine shrimp, 1 tablespoon olive oil, garlic, 1 tablespoon rosemary, and half of the lemon zest; season with salt and pepper. Toss to coat.
• Preheat grill pan over medium-high heat. Place shrimp on pan and cook, turning once, until cooked through, about 1 minute per side. Transfer shrimp to a serving platter and drizzle with remaining olive oil and lemon juice. Sprinkle with remaining teaspoon rosemary and lemon zest; serve immediately.

Steps:

• Rinse and pat dry the scallops.Layer them in a baking dish and pour the wine over them...Put in the fridg for 30-40 minutes. Remove from fridg and pat dry one more time... Remove the leaves from 2/3 of each rosemary and thyme sprigs..
• Take a slice of prosciutto or deli ham and wrap it around the scallops. Skewer each with a sprig of rosemary and thyme. Lay them on a plater and drizzle a little oil over each one.Squeeze a little lemon juice over each one.Add a pinch of salt and pepper.
• Pre-heat grill for high heat.At this time put scallops in a grill basket sprayed with ccoking spray. Place basket on grill.cook for 3-4 minutes per side.(Scallops will grill fast,Do not over cook.).. Serve warm.