Best 2 Grilled Scallops Zucchini And Scallions With White Beans Recipes

Indulge in a culinary journey that harmonizes the flavors and textures of grilled scallops, tender zucchini, crisp scallions, and hearty white beans, all brought together by a symphony of zesty lemon, savory herbs, and a hint of spice. This grilled scallops recipe enchants the palate with its delightful medley of flavors, while the accompanying recipes for lemon-herb butter, roasted red pepper sauce, and white bean salad add layers of complexity and versatility to your dining experience. Prepare to embark on a delectable adventure that will tantalize your taste buds and leave you craving more.

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GRILLED SCALLOPS, ZUCCHINI, AND SCALLIONS WITH WHITE BEANS

Grilled Scallops, Zucchini, and Scallions with White Beans image

Categories Bean Backyard BBQ Scallop Zucchini Summer Grill Grill/Barbecue Gourmet

Number Of Ingredients 12

Ingredients

eight 10-inch wooden skewers
a 15 1/2-ounce can small white beans
1/2 cup packed fresh cilantro sprigs
1 lemon
1 teaspoon Dijon mustard
8 large scallions
2 medium zucchini
2 teaspoons coarse salt
1 1/2 teaspoons ground cumin
24 large sea scallops (about 1 1/4 pounds)
2 teaspoons olive oil
Garnish: fresh cilantro sprigs

Steps:

Prepare grill. Soak skewers in warm water 30 minutes.
In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops-not on skewers-can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.

MISO-GLAZED GRILLED SCALLOPS

Miso-Glazed Grilled Scallops image

This simple and sophisticated treatment is perfect for grilled scallops, but also works well on chicken or pork. One note on preparation: Err on the side of undercooking. Take the scallops off the grill before they're opaque all the way through. If you undercook a scallop, it will still be delicious, but if you overcook it, it will get rubbery.

Provided by Mark Bittman

Categories dinner, easy, quick, barbecues, finger foods, seafood, appetizer, main course

Time 15m

Yield Varies

Number Of Ingredients 6

Ingredients

Vegetable oil, for brushing
2 tablespoons miso
2 tablespoons mirin or sake
Freshly ground pepper
Large scallops
Sesame seeds and sliced scallions, for garnish

Steps:

Heat a charcoal or gas grill until very hot. Brush the grill with a little oil and position the grill grate 3 to 4 inches from the heat.
Whisk together the miso and mirin or sake; season to taste with pepper.
Thread the scallops through their equators onto metal or soaked wooden skewers and brush them all over with vegetable oil. Grill scallops until they're browned and release easily from the grill, 2 to 3 minutes per side.
When they're almost done, brush on both sides with the miso mixture, and continue to cook, turning once or twice, until the glaze caramelizes a bit and the scallops are done. Take the scallops off the grill before the interior becomes totally opaque.
Sprinkle with sesame seeds and scallions and serve immediately.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of the dish.
Don't overcook the scallops. They should be cooked until they are just opaque in the center.
Use a hot grill or skillet. This will help to sear the scallops and prevent them from sticking.
Season the scallops generously. This will help to bring out their natural flavor.
Serve the scallops immediately. They are best enjoyed when they are hot off the grill or skillet.

Conclusion:

These grilled scallops with zucchini, scallions, and white beans are a delicious and healthy meal that is perfect for a summer cookout. The scallops are tender and flavorful, the vegetables are grilled to perfection, and the white beans add a creamy texture and nutty flavor. This dish is sure to be a hit with your family and friends.