CNYEats A Taste of Utica: Grilled Scallops

This week our recipe is on page 74 of A Taste of Utica

Posted by psikopy (no spelling error, I promise)

This recipe can be either an appetizer or a meal for two. 

If you aren’t familiar with cooking scallops, this is a great time to start. 

Tips:  Rinse scallops and pat dry.  Try to get as dry as possible because if you don’t the scallop will retain water and you won’t get a nice caramelization on the outside when grilled. 

Fresh scallops are best.  

• 1 lb Scallops
• 1/2 lemon cut in to wedges
• 2 cloves of garlic, sliced thin
• 1/2 cup butter (or 0% Trans Fat Margarine such as Promise Healthy Heart)
• pinch of salt and pinch of pepper
• 1/2 cup chopped onion

Microwave the butter/margarine until it fully melts.  Add the garlic, onion, scallops, salt and pepper.  Squeeze the lemon juice over everything and mix around.  Cover and refrigerate for at least 4 hours.

Using a grill, cook the scallops for about 2 minutes on each side.  Medium heat (top rack if you have one). 

In a sauce pan, heat the marinade from the scallops in a pan over simmering heat.  Add the scallops.  Cook and stir for about 5 minutes.

*The same method was used to grill swordfish.  Superb!

Use sea scallops in this recipe NOT bay scallops. Bay scallops are the really small ones. They’re very good and have a nice sweet taste when bought fresh.  But this recipe is for the larger sea scallop.  Make sure you purchase the correct shell fish.

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