Best 2 Grilled Sea Scallops With Yellow Beets Cucumbers And Lime Recipes
Indulge in a symphony of flavors with our grilled sea scallops, yellow beets, cucumbers, and lime recipe. This delectable dish tantalizes the taste buds with a harmonious blend of sweet, savory, and tangy notes. Grilled to perfection, the sea scallops are succulent and tender, while the yellow beets and cucumbers add a delightful crunch and freshness. The zesty lime dressing brings it all together, creating a vibrant and refreshing experience. This article also includes a flavorful variation using grilled shrimp, as well as a tantalizing vegan option featuring grilled tofu. Whether you prefer seafood or plant-based alternatives, there's a recipe here to satisfy your palate. Get ready to embark on a culinary journey that will leave you craving more.
Here are our top 2 tried and tested recipes!
MISO-GLAZED GRILLED SCALLOPS
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
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.
GRILLED SCALLOPS
Steps:
- Preheat an outdoor grill for medium heat and lightly oil grate.
- Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
- Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
- Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 6.2 g, Cholesterol 98.5 mg, Fat 23.9 g, Fiber 0.4 g, Protein 19.8 g, SaturatedFat 14.7 g, Sodium 349 mg, Sugar 1.2 g
Tips:
- To ensure the best flavor, select sea scallops that are plump and have a briny smell.
- Before grilling, pat the scallops dry with paper towels to prevent them from sticking to the grill.
- Use a grill brush to clean the grill grates before cooking to remove any residue.
- Grill the scallops over medium heat to prevent them from overcooking.
- Cook the scallops for 2-3 minutes per side, or until they are opaque throughout.
- To make the yellow beet and cucumber salad, use a mandoline or sharp knife to thinly slice the beets and cucumbers.
- Toss the beets and cucumbers with the lime juice, olive oil, and salt and pepper to taste.
- Serve the grilled sea scallops immediately with the yellow beet and cucumber salad.
Conclusion:
These grilled sea scallops with yellow beets, cucumbers, and lime are a delicious and healthy meal that can be enjoyed for lunch or dinner. The scallops are cooked to perfection and are complemented by the sweet and tangy salad. This dish is sure to impress your friends and family and is perfect for a special occasion.
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