GrillGrate.com MyGrillGrate Web Store Let Us Make A Grate Recommendation For Your Grill Learn More- The Science of GrillGrates Grate Meals Grilling Image library Home GrillGrate Products GrillGrate Media Grate Videos Grate Testimonials FAQ Grate Promotions Grate Downloads Care and Use Guidelines Grate Dealers
Buy Now

Crunchy, Crispy, Grilled Scallops

Nut battered scallops were a hit the first time out on the grill! Susan has been working on a crispy chicken recipe from Cooks Illustrated all winter long and kept mentioning how she wanted to try it with grilled scallops.  Crispy on the outside and perfect texture inside.  I think the coating helped retain some moisture in the scallops.  AND we grilled these on a Kamado Joe Ceramic Grills and the moisture retained in the grill was just amazing.  Lifting the lid put out a fabulous aroma! We’ll be adding this one to our summer appetizer rotation as well!

Ingredients:

Dozen large scallops
1 egg
Juice from one lemon
Denny Mike’s Fintastic
Flour
Panko Plain Breadcrumbs
Macadamia Nuts


Preparation

Beat egg with lemon juice
Add scallops and toss until all are coated
Mix 1/2 cup of flour with 1/4 cup of Denny Mike’s Fintastic
Dredge the scallops
Place the mixture in a paper bag( the old lunch bag size) and shake well
Mix 1 cup of breadcrumbs with 1/2 cup crushed macadamia nuts and put in a flat type bowl, ie pie plate.
Roll the scallops in the crumb mixture until thoroughly covered


Grilling Crunchy Crispy Scallops:

Preheat GrillGrates to 400F

Place Scallops individually (not skewered) on GrillGrates
Close lid for 3-4 minutes
Open and manually (means by hand) lift and reposition and turn scallops to get maximum contact with GrillGrates
Close lid for 2-3 minutes
Judge firmness and opaqueness and remove
5-7 minutes depending on size and heat.


SAUCE

Here is a recipe for Citrus Beurre Blanc. It’s wonderful on any delicate type fish, would be great on Sea Bass. It takes some time but is worth it!  We would love suggestions for another sauce..something perhaps with ginger or pineapple juice. perhaps sour cream based?

3 oz unsalted butter
1/2 tsp shallot, minced
1/4 tsp garlic minced
3-4 oz wine
1/4 fresh orange juice
pinch thyme leaves ( must be fresh, not dried)
1/4 heavy cream
pinch of salt and pepper

Melt butter, add shallots and garlic. saute, don’t brown.
Deglaze with wine. Bring to simmer-reduce by 1/2.
Add OJ and thyme. simmer -reduce by 1/2.
Add cream and reduce until sauce thickens.
Season with salt and pepper.

Drizzle over grilled scallops.


ENJOY CRISPY, CRUNCHY, JUICY SCALLOPS!

image

image

image

GrillGrate Footer Email Us GrillGrate Blog GrillGrate on Facebook GrillGrate on Twitter GrillGrate Pins Call Us Toll Free