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Barbecue Scallop RecipeThe secret to a good barbecue scallop recipe is “less is more” and this recipe produces melt in the mouth results with a tangy dressing.Scallops have such a delicate flavor that it’s really easy to overpower them. If you watch the chefs do them on TV then generally they are seared lightly in butter and nothing more. Getting that seared clolor and flavor is difficult unless you're using a searing plate. If you are using your searing plate then feel free to copy the TV chefs and just add my drizzle (below) and it will be just about perfect. They will sear scallops over high heat for a couple of minutes to give the color without burning them. When cooked, scallops turn slightly opaque and you need to be careful not to overcook otherwise they’ll turn chewy and rubbery. It's very tempting to give scallops an extra minute just to make sure that they are done but this minute is usually the difference between a well cooked scallop and one that is overdone. The little orange bit is called the coral and has a very distinct flavor. Some people prefer to remove it but it’s your call - unless it has already been removed by your fishmonger. I actually like it and ask for the corals to be left on but even if you have them removed don’t throw them away, they’re great for fish stock and soups. For the charcoal grillers like me, cook your scallops for 2-3 minutes each side over hot coals in a
barbecue basket.
like the one in the picture below.
These little baskets are ideal to create individual servings of scallops because you can just fit between 5 and 6 into each basket. All you need to do to the scallops is sprinkle lightly with salt and pepper and serve on a bed of salad leaves with one of my drizzles glistening over the top. Of the two drizzles I have available for you why not try my Lime Drizzle that I’ve set out in my Shrimp Tapas page? Just make up the sauce and “drizzle” it on when cooked. Or how about a simple lemon butter sauce for your barbecue scallop recipe? Ingredients:-
Method:- Gently melt the butter and warm through, drizzle in the lemon juice and stir to create a light emulsion then finish off with the lemon zest and salt. I know it sounds stupid to use unsalted butter and then add salt, but believe me it does make a difference to the consistency of the sauce. Alternatively sprinkle on a little paprika? Are you getting my drift? If so, you don’t need my help anymore, you can make up your own barbecue scallop recipe, just add what feels right to you. Give it a whirl and if it works, don’t forget to share your experiences with me! All you need now are those scallops grilled for a couple of minutes on each side - no more. See Also:-
More Delicious BBQ Fish Recipes
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