Best 3 Grilled Scallop Skewers On Jicama Salad Recipes

Grilled Scallop Skewers on Jicama Salad: A Delightful Fusion of Flavors

Indulge in a tantalizing culinary journey with our grilled scallop skewers, artfully perched atop a refreshing jicama salad. These succulent scallops, seared to perfection, boast a tender texture and a burst of briny flavor, expertly complemented by a zesty marinade of garlic, lemon, and herbs. The jicama salad, with its crisp and refreshing texture, offers a delightful contrast to the richness of the scallops, while the tangy lime dressing adds a vibrant touch. This dish is not only a feast for the taste buds but also a visual masterpiece, sure to impress your guests at your next gathering.

**Recipes Included in the Article**:

1. **Grilled Scallop Skewers**: Discover the secrets to grilling scallops to perfection, ensuring they retain their tender texture and briny flavor while achieving a beautiful sear.

2. **Zesty Marinade**: Learn how to craft a flavorful marinade using garlic, lemon, herbs, and a hint of spice, designed to enhance the natural sweetness of the scallops.

3. **Jicama Salad**: Explore the art of creating a refreshing and crunchy jicama salad, featuring crisp jicama matchsticks, vibrant bell peppers, and a zesty lime dressing.

4. **Tangy Lime Dressing**: Master the balance of sweet, sour, and tangy flavors in this lime dressing, the perfect complement to the grilled scallops and jicama salad.

5. **Assembly and Presentation**: Get expert tips on assembling the grilled scallop skewers and jicama salad into an eye-catching presentation, sure to impress your guests.

Let's cook with our recipes!

GRILLED SEAFOOD SALAD

Grilled Seafood Salad image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
2 garlic cloves, coarsely chopped
1 tablespoon chopped fresh Italian parsley leaves
1 teaspoon chopped fresh marjoram leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup fresh lemon juice
Salt and freshly ground black pepper
12 ounces sea scallops
12 ounces squid, bodies only
3 ounces arugula leaves (about 6 cups)
2 carrots, peeled, cut into thin strips
1/2 yellow bell pepper, cut into thin strips
1 (15-ounce) can white beans (cannellini), drained, rinsed
1 large head radicchio, leaves separated

Steps:

Heat the oil in a heavy medium skillet over medium-low heat. Add the garlic, let it cook for 1 to 2 minutes and then add the herbs and saute until fragrant, about 30 seconds. Cool to room temperature. Whisk in the lemon juice. Season the dressing with salt and pepper, to taste.
Prepare the barbecue (medium-high heat). Pat the scallops and squid dry with paper towels and thread them onto skewers. Brush them with 2 tablespoons of the dressing. Sprinkle with salt and pepper. Grill the scallops and squid until just cooked through, turning once, 2 to 3 minutes per side. Cool completely. Cut the squid crosswise into 1/4-inch-wide rings.
Combine the arugula, carrots, bell peppers, and cannellini beans in a large bowl. Toss with 1/2 cup of the dressing to coat.
Place 1 large or 2 medium radicchio leaves on each of 4 plates. Spoon the bean salad into the radicchio cups. Top with the scallops and squid. Drizzle the remaining dressing over the seafood and serve.

SCALLOP KABOBS

Scallop Kabobs image

"I'm always on the lookout for recipes that are lower in fat and heart-healthy, too. These kabobs fill the bill. I like to serve them with a fruit salad and a light dessert." Edie DeSpain - Logan, UT

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

3 tablespoons lemon juice
3 tablespoons reduced-sodium soy sauce
2 tablespoons canola oil
Dash garlic powder
Dash pepper
1-1/2 pounds sea scallops
3 medium green peppers, cut into 1-1/2-inch pieces
2 cups cherry tomatoes

Steps:

In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

Nutrition Facts : Calories 238 calories, Fat 7g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 624mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

GRILLED SCALLOPS WITH PEACHES, CORN AND TOMATOES

Grilled Scallops With Peaches, Corn and Tomatoes image

The easiest hot-weather supper, this salad benefits from peak-summer ingredients, which need very little prep. You can throw the corn cobs and halved peaches directly on the grill, but if your scallops are small enough to fall through the grates, you should skewer them onto metal skewers or wooden skewers that have been soaked in water. The only thing worse than losing a sweet, meaty scallop into the fire would be overcooking it, so be sure to remove the scallops from the grill before they're fully opaque.

Provided by Mark Bittman

Categories dinner, easy, quick, seafood, appetizer, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

Olive oil, as needed
2 ears corn
2 peaches, halved and pitted
Salt and pepper
8 large scallops
1 cup chopped fresh tomatoes
Chopped parsley, basil or chives

Steps:

Heat a charcoal or gas grill until very hot. Brush the grill grate with a little oil and put it 3 or 4 inches from the heat.
Brush the corn and peaches with the oil, season with salt and pepper and grill until lightly browned all over. Strip the corn kernels off the cobs and chop the peaches; transfer to a large bowl.
Brush the scallops with oil, sprinkle with salt and pepper and grill until they're brown and release easily from the grill, 2 to 3 minutes per side. Take the scallops off the grill before the interior becomes totally opaque.
Halve the scallops and add them to the bowl along with the tomatoes and herbs. Drizzle with oil, season with salt and pepper and toss to coat.

Nutrition Facts : @context http, Calories 168, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 584 milligrams, Sugar 11 grams, TransFat 0 grams

Tips:

Prep Ahead: Marinate scallops in advance for more flavorful results. Skewers can be assembled and refrigerated for up to 2 hours before grilling.
Scallop Selection: Choose fresh, dry scallops of uniform size for even cooking. Avoid frozen scallops as they can be watery and less flavorful.
Skewer Technique: Soak bamboo skewers in water for at least 30 minutes before use to prevent them from burning on the grill.
Jicama Salad: Prepare the jicama salad ahead of time to allow the flavors to meld. Store it in the refrigerator for up to 3 days.
Grilling Scallops: Grill scallops over medium-high heat for 2-3 minutes per side or until just cooked through. Overcooking will make them tough and rubbery.
Resting: Let the grilled scallops rest for a few minutes before serving to allow the juices to redistribute.

Conclusion:

Grilled scallop skewers on jicama salad offer a delightful combination of flavors and textures, making them a perfect appetizer or light summer meal. The marinade infuses the scallops with a savory and smoky flavor, while the fresh jicama salad provides a refreshing and crunchy contrast. With its vibrant colors and ease of preparation, this dish is sure to impress your guests and become a favorite at your next gathering.