Best 4 Grilled Sea Scallops And Tomatoes With Olive Vinaigrette Recipes
Indulge in a tantalizing culinary journey with our grilled sea scallops and tomatoes with olive vinaigrette recipe. This delectable dish combines the sweet and succulent flavors of sea scallops with juicy tomatoes, all grilled to perfection. The accompanying olive vinaigrette adds a zesty and aromatic touch, elevating the flavors of the main ingredients.
In addition to this main recipe, the article also includes a selection of other mouthwatering dishes to satisfy your taste buds. Discover the delightful Grilled Lemon Herb Butter Scallops, showcasing the delicate flavors of scallops complemented by a vibrant lemon and herb butter sauce. For those who enjoy a touch of spice, the Seared Scallops with Chipotle Butter will tantalize your palate with its smoky and subtly spicy flavors.
If you're seeking a more classic preparation, the Pan Seared Scallops with Brown Butter and Capers offers a timeless combination of buttery richness and briny capers. And for a lighter and refreshing option, the Grilled Scallops with Avocado Salsa combines the creamy texture of avocado with a vibrant salsa, creating a harmonious balance of flavors.
With a variety of recipes to choose from, this article caters to diverse culinary preferences, making it an invaluable resource for seafood enthusiasts and home cooks alike. Embark on a culinary adventure and savor the delectable flavors of grilled sea scallops and tomatoes with olive vinaigrette, along with the other enticing recipes featured in this comprehensive guide.
GRILLED SEA SCALLOPS WITH ANGEL HAIR COOKED IN SQUID INK AND ROASTED TOMATO-SAFFRON VINAIGRETTE
Steps:
- Place shallot, garlic, white wine and saffron in a small saucepan and reduce by 3/4. Place the mixture into a blender, add the vinegar, mustard and honey and blend until smooth. With the motor running, drizzle in the olive oil and blend until emulsified. Add the tomatoes and blend for 10 second, just to chop slightly. Season with salt and pepper;
- Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until soft. Increase heat, add clam broth and squid ink and reduce by half, season with salt and pepper, to;
- Heat grill. Brush scallops with oil and season with salt and pepper to taste. Grill for 1 to 2 minutes on each side.
- Assemble: Squid ink broth 1 pound angel hair pasta, cooked al dente and drained well Grilled Scallops Tomato-Saffron Vinaigrette Chopped parsley
- Bring the squid ink broth to a simmer over low heat. Add the angel hair pasta to the broth and toss to coat. Divide the pasta among 4 plates. Arrange 3 scallops around the edge of the pasta and drizzle with the vinaigrette and choppe
QUICK MARINATED GRILLED SCALLOPS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
GRILLED SEA SCALLOPS AND TOMATOES WITH OLIVE VINAIGRETTE
Steps:
- In a food processor blend olives, peppers, garlic, mustard, vinegar, lemon juice and blend until smooth. Add 3 Tbs olive oil and blend. Heat charcoal grill and grill scallops until just cooked through, 2-3 minutes per side. Transfer to a plate and keep warm. Grill tomatoes until tender 1-2 minutes per side. Toss spring greens with half the vinaigrette and divide between 4 plates. Top with scallops and tomatoes and serve with remaining vinaigrette.
GRILLED SEAFOOD WITH TOMATO, CAPER AND OLIVE VINAIGRETTE
Steps:
- Prepare grill for cooking. (If grilling seafood right after pizzas, mound live coals in center and add enough new briquets to evenly cover bottom of grill. Allow them 15 to 20 minutes to heat up.)
- Plunge live lobsters headfirst into an 8-quart pot of boiling salted water. Cook, covered, 4 minutes from time they enter water (lobsters will be only partially cooked) and transfer with tongs to a colander to drain and cool.
- Twist tails off each lobster and break off claws at body, discarding body. Halve tails lengthwise (including shells) with kitchen shears and lightly crack claws. (Do not remove tail or claw meat from shells.)
- Put clams in a disposable aluminum pie plate and drizzle with 1 tablespoon oil.
- Snip shells of shrimp down center of backs with kitchen shears, from wide end down to last tail section, and devein.
- Pat lobsters, shrimp, scallops, and fish dry, then brush with remaining 4 tablespoons oil and season with salt and pepper.
- Put lobster claws and tails (cut sides up), shrimp, and clams (in pie plate) on rack of grill, 5 to 6 inches over glowing coals, and cover grill. Cook, turning once, until just cooked through, about 5 minutes for claws (liquid will bubble at open ends), 5 to 6 minutes for tails and shrimp (meat will be opaque), and 6 to 8 minutes for clams, or until opened (discard any unopened ones).
- Transfer as cooked to a platter and keep warm, covered.
- Put scallops and fish in center of rack and cover grill. Cook, turning once, until just cooked through and meat is opaque, about 4 minutes for scallops and about 12 minutes for fish. Transfer with a large metal spatula to platter.
- Mound bulgur salad in center of 8 plates and arrange seafood on top and around it. Spoon over some vinaigrette (serve remainder on the side) and sprinkle seafood and bulgur with pine nuts.
Tips:
- Select High-Quality Sea Scallops: Choose fresh, dry-packed sea scallops with a firm texture and a slightly briny smell. Avoid scallops that are slimy or have an off odor.
- Properly Clean the Scallops: Before cooking, remove the tough side muscle from each scallop. Rinse the scallops gently under cold water and pat them dry with paper towels to prevent splattering during grilling.
- Use High Heat for Searing: Preheat your grill or grill pan to high heat. This will help sear the scallops quickly, creating a caramelized crust while keeping the inside tender and juicy.
- Cook Scallops in Batches: Avoid overcrowding the grill or pan. Cook the scallops in batches to ensure even cooking and prevent them from steaming instead of searing.
- Monitor Cooking Time: Scallops cook quickly, so keep a close eye on them to prevent overcooking. The ideal internal temperature for sea scallops is between 125°F (52°C) and 130°F (54°C).
- Make a Flavorful Olive Vinaigrette: Combine good quality olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to create a simple yet flavorful vinaigrette. The vinaigrette adds a tangy and aromatic touch to the grilled scallops.
- Use Fresh, Ripe Tomatoes: Select ripe, juicy tomatoes for the best flavor. Cut them into wedges or slices for easy grilling.
- Grill the Tomatoes Briefly: Grill the tomato wedges or slices for a few minutes until they are slightly charred and softened. This enhances their sweetness and smoky flavor.
- Serve Immediately: Serve the grilled sea scallops and tomatoes hot off the grill, drizzled with the olive vinaigrette. Garnish with fresh herbs like basil or parsley for an extra burst of flavor.
Conclusion:
This recipe for grilled sea scallops and tomatoes with olive vinaigrette is a delightful combination of flavors and textures. The scallops are tender and succulent, with a slightly caramelized crust, while the tomatoes are smoky and sweet. The tangy and aromatic olive vinaigrette ties all the elements together, creating a dish that is both elegant and satisfying. Whether you're grilling for a special occasion or a casual weeknight dinner, this recipe is sure to impress your taste buds.
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