I love scallops.
When I first started dating and going out to dinner, I always ordered scallops (if they were not too expensive). Living in the Midwest they were batter-fried, as were the shrimp, walleye filets, cod and any other fish.
As I, ah, matured, so did my tastes.
I still love scallops, but now I prefer them seared or grilled.
Fresh scallops are expensive here, and only available during certain months.
Lucky for us the frozen food store has them at a more reasonable price.
Even luckier is that scallops without the coral (which I really don’t care for) are cheaper than the ones with coral, so we can indulge (more) often.
If using frozen scallops, thaw completely.
You could substitute shrimp or any firm white fish.
Click here to Pin Grilled Scallops with Lemon Ginger Sauce
PrintGrilled Scallops with Lemon Ginger Sauce
Scallops cook quickly for an easy main course. Serve with a simple rice pilaf or couscous.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Seafood
- Method: Grilling
Ingredients
- 12oz (360gr) sea scallops (large scallops)
- 1 tsp soy sauce
- 1 tsp paprika, hot or sweet
- 1 tbs olive oil
- skewers if scallops are small – makes it easier to grill
- Lemon Ginger Dipping Sauce:
- 1/2 tbs minced ginger – the equivalent of 3 ‘quarter’ or ‘1 euro’ size slices, (or 1/4 tsp powdered ginger)
- 1 shallot, minced
- 2 tsp walnut or sesame oil
- 1/3 cup (3oz, 90ml) chicken broth
- 1/3 cup (3oz, 90ml white wine
- juice from 1/2 lemon, about 2 tbs
- 1 tsp soy sauce
Instructions
- If using wooden skewers soak in water for a few minutes.
- Mix oil, soy sauce and paprika.
- Toss scallops with sauce.
- Thread onto skewers, if using.
- Grill over direct heat 3 – 5 minutes per side, until they are opaque.
- Remove and serve with Lemon Ginger Dipping Sauce – either on the skewers or off.
- Lemon Ginger Dipping Sauce:
- Heat oil in small saucepan.
- Add shallot, ginger and sauté briefly.
- Add chicken broth and white wine.
- Bring to a boil and boil until reduced by half.
- Add lemon juice and soy sauce, heat briefly.
- Remove from heat and allow to cool.
Notes
Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
You could substitute shrimp or any firm white fish.
You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the ‘center’, but from side to side, so they lie flat.
Be careful not to over cook the scallops or they can be tough
Nutrition
- Serving Size: 1/2 recipe
- Calories: 316
- Sugar: 6.1 g
- Sodium: 871.3 mg
- Fat: 13.5 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 22.7 g
- Fiber: 1.2 g
- Protein: 22.9 g
- Cholesterol: 42 mg
Also try Grilled Scallops with Caper Remoulade
Last week it was 40C (104F) and we were sitting in the house with the windows and shutters closed, trying to stay cool.
The temp dropped from 40C to 23C (104F to 74F) overnight.
It has stayed around those temps for the last few days, cloudy, cool, with a bit of rain.
Apparently, the mice, not having a calendar or tv to help mark the time, have decided it’s time to move indoors for winter.
Yesterday, while sitting at this desk, I heard a strange noise.
Worried that some part of my computer was shaking loose I stuck my head under my desk…. Just in time to see a mouse run out from behind my computer, almost across my bare toes, and into a tiny hole left by the guy when he installed the fiber (that someone hasn’t patched yet).
I’m not sure who was more startled – me or the mouse.
A few minutes later I saw either him or his friend run out from under the fridge, across the kitchen floor. He stopped to say Hi! to the dog, who winked, then continued on to rest under the center island.
Mon mari got out the live traps.
He’s thinking he might relocate them to the church in town.
Update: There were 2 mice in the trap under my desk. How they both got in the trap at the same time will remain a mystery. They are now free to find a new home together in a field about 3 km from here.
Live long and prosper!
It was 42F this morning when I got up. That’s entirely too chilly this early in the season. It shouldn’t be that cool in the morning until almost October here. I am not happy. We sealed up what we hope were the last of the entry points for the mice this past spring. Last fall, I came out in the kitchen at 4am with CatDog following close behind which she usually does, and low and behold, there were two mice making a meal of her crunchy food in her dish. At first, she didn’t even notice and neither did they. When they finally spotted each other, her mousing instincts kicked in and she scrambled after them as they took off but couldn’t get any purchase on the hardwood floors so really didn’t go anywhere though her feet were going a mile a minute. It was something to see considering she’s 18! Of course, she missed them and also of course, she slept the rest of the day due to the exertion, but she tried.
The mice were relocated the next day.
I love scallops too! But I’m partial to the sea scallops, not so much the bay. They’re too small to do much with. Okay in soups, but you can’t really sear them so I don’t buy them. I haven’t tried frozen. I’ll need to try them.
These 2 little mice were getting very bold. They were even eating the tomatoes off the countertop. Weird mice. But, ’tis the season. the crops are being harvested and the mice are moving inside.
I agree – bay scallops are kind of worthless – we never see them here. In season, ours come in the shell – which is also too much work. I’m happy with frozen.
Oh the mice story is too funny but yikes I do not want to find any ever in my house !!
I’m ok with mice, although I prefer not to have them in my kitchen. They’re kind of cute. Spiders, on the other hand….