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greendiamond · Marc Jacobs

Scallop recipe

greendiamond · Marc Jacobs

2	teaspoons lime peel, grated
1/4	cup lime juice
1/4	cup fresh cilantro, snipped
2	small jalapeno peppers, seeded and finely chopped
2	teaspoons sugar
1/3	cup canola oil
16	sea scallops (about 1 1/2 lb)
16	large fresh pineapple chunks
1	avocado, peeled, pitted, cut in 8 chunks
1/2	teaspoon salt
1/2	teaspoon pepper

Not the one? See other Scallop and Pineapple Kabobs Recipes

For dressing, combine lime peel and juice, cilantro, jalepeno, sugar, 1/2 tsp salt, and 1/2 tsp pepper.
Whisk in oil and set aside.
Combine scallops pineapple, and avocado. Toss with 2 Tbls of the dressing; reserve remaining.
Marinate 15 minutes; stirring often.
Thread pieces on four 12-inch skewers.
Grill on greased rack directly over medium-high heat for 4 minutes, turn, and heat 4 more minutes.
Serve with remaining dressing.

I found this one, which is what I'm going to try tonight. Thought I'd share because it sounded yummy, but I'd still love some tried and true recipes.

-gd

Elle · Hermes

I super, super

scallops! I always use Alton Brown's recipe because he is the king - doesn't get much more simple than this:

1 to 1 1/4 pounds dry sea scallops, approximately 16
2 teaspoons unsalted butter
2 teaspoons olive oil
Kosher salt
Freshly ground black pepper
Remove the small side muscle from the scallops, rinse with cold water and thoroughly pat dry. Add the butter and oil to a 12 to 14-inch saute pan on high heat. Salt and pepper the scallops. Once the fat begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center. Serve immediately.

pollyjean23 · Marc Jacobs

I agree that Alton Brown is a good source.

I recommend looking for a recipe from Gordon Ramsey. Even though he plays a jerk on Hell's Kitchen, he can be nice when he wants to be. His cooking style can't be beat either because it is so simple and straighforward.

Mmmmm...now I just have to figure out how to get Anthony Bourdain over to cook me some scallops... biggrin

Drew · Gucci

I guess you already made them, but let me add a reccommendation for next time. Cook them the classic way by searing them in a pan; you can use the Alton Brown recipe (try adding a touch of flour to get a good crispness on the outside of the scallops). Then serve the scallops over a mushroom risotto. There is something about the combo that is out of this world.

Suasoria · Chanel

Yeah baby...Polly Jean, Anthony Bourdain is my Amnesty Man.