The husband and middle son recently returned from a fishing trip with this . . . a boatload (no pun intended!) of scallops. I don't think I ever even thought about how to go scalloping! But, apparently they had a ball! The scallops were big, juicy and delicious! We had the following recipe for dinner and we all loved it! I have nutritional information at the bottom. . . not too shabby!
GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA
IngredientsQuinoa:
For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.
GRILLED SCALLOPS WITH ORANGE-SCENTED QUINOA
IngredientsQuinoa:
- 1 1/2 cups quinoa
- Zest of 1 large orange
- Kosher salt
- Vegetable-oil cooking spray
- Eighteen 1 1/2-to-2-inch scallops (about 1 1/2 pounds), tough muscle removed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh orange juice (about 1 large orange)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground pepper
- One 15-ounce can garbanzo beans, drained and rinsed
- 1/3 cup chopped fresh flat-leaf parsley
- Kosher salt and freshly ground pepper
- Special equipment: Twelve 8-inch wooden skewers, soaked in water for 30 minutes to prevent scorching
For the scallops: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray with cooking spray. Thread 3 scallops onto a skewer. Thread another skewer (alongside the first) through the scallops about 1/2-inch apart to make flipping the skewers easier. Repeat with the remaining scallops and skewers to make 6 skewers in total. Drizzle with the olive oil and season with 2 teaspoons salt and 1/2 teaspoon pepper. Grill until cooked through, 2 to 3 minutes per side.
For the dressing: In a small bowl, whisk together the olive oil, orange juice, lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth.
Place the quinoa in a large serving bowl. Add the dressing, beans and parsley. Toss until coated. Season with salt and pepper. Arrange the grilled scallops on top and serve.
Delicious scallops with fresh summer corn and red bell pepper and summer tomatoes
Have you tried cooking anything new lately? For fun today I had a "workout date" with the Husband and am going to Hot Yoga tonight . . .all the boys are away so I'm having fun with some free time - what about you?
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