The roasted scallops have a buttery flavor and take only a few minutes to make at home. Just throw the scallops with a little olive oil, garlic, lemon and grill.
The scallops look fancy, but honestly easy to make!
What are scallops?
Scallops are small molluscs, large in size.
- The smaller scallops are called Bay scallops And great in seafood chowder, cooked in sauce or added to pasta dishes.
- The larger scallops are called Sea scallops And often wrapped in bacon, cooked in foil, or put on skewers and grilled kebab style!
Ingredient tips for roasting scallops
Like the Shrimp Scampi, these scallops are also very basic to prepare. A little lemon, some garlic and olive oil.
- scallop: Use larger sea scallops like sea scallops in this recipe. If possible, choose dry packaging as they will be better. Thawed frozen scallops also work very well!
- Seasoning: Use olive oil, lemon juice, garlic, salt and pepper to flavor these scallops! I am here The following recipe The same is true.
How to make roasted scallops
- The scallops are dried and tossed with the marinade. (Full recipe below)
- Grill scallops on a greased grate over medium heat.
- Remove from grill and season.
Provide advice
The roasted scallops are the star of the show, and are excellent, with simple sides like roasted asparagus or peas with sesame ginger. A simple pasta dish with fresh light sauce or pesto sauce is also a good choice.
Once cooked, the scallops will be stored in the refrigerator for about 3 days. The best way to heat them is to heat a little olive oil in a wok over medium heat so that they heat up slowly.
Quick U0026 Simple Seafood Recipe
Have you made these baked scallops? Be sure to comment and rate it below!
Quick and easy roasted scallops
Baking scallops is simple, but full of flavor! Enjoy this delicious appetizer any day of the year!
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Dry the scallops with paper towels.
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Mix together the olive oil, garlic and lemon juice (and any additions used below). Toss with scallops and let the grill preheat for a few minutes.
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Preheat and grill to medium-high.
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After heating the grill, add the oil to the paper towel and rub the oil on the grate with tongs.
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Remove the scallops from the marinade (discard the marinade) and season the scallops with salt and pepper. Bake for 2-3 minutes on each side, or until opaque.
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Garnish with parsley and serve with lemon wedges.
- ¼ Teaspoon red pepper flakes
- ¼ Teaspoon lemon pepper
- ¼ teaspoon lemon zest (to enhance lemon flavor)
- 1 teaspoon freshly chopped basil and parsley
- Use lemon juice instead of lemon juice and add 2 teaspoons of chopped cilantro
If your scallops are on smaller sides, secure them to the string to prevent them from sliding into the grid. If using wooden skewers, be sure to immerse them in water for 30 minutes first to avoid burning on the grill.
Place the remaining scallops in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry in a pan over medium heat with a small amount of olive oil until heated.
Calories: 142 | carbohydrate: 4g | protein: 14g | Fatty: 8g | Saturated fat: 1g | cholesterol: 27mg | sodium: 445mg | Potassium: 232mg | sugar: 1g | Vitamin C: 2mg | calcium: 7mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Appetizers, seafood, snacks
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