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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Joanne
you have to know by now these are my weakness can eat enough to pass out on and these would make that list!
I’ve never made scallops at home, but this seems easy enough recipe that I might even try cooking them! 🙂
Joanne, Thank you for sharing. We love sea scallops, and we don’t eat them nearly as much as we should! This post reminded me about why I love them so much…they are so delicious and don’t require a lot of fuss!
Oh yum! (So ready for Challenge 2 voting to start! Got my clicker finger ready.)
This looks delicious! You cooked them perfectly, too.
They look delicious and as Leslie said, I think you cooked them perfectly!
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