Barbecue Scallop RecipeThe secret to a good barbecue scallop recipe is “less is more”. Scallops have such a delicate flavor that it’s really easy to overpower them. When cooked, scallops turn slightly opaque, be careful not to overcook otherwise they’ll turn chewy and rubbery. The little orange bit is called the coral and has a very distinct flavor that some people prefer to remove – it’s your call. I actually like it so I leave the corals on but if you do take them off don’t throw them away, they’re great for fish stock and soups. Cook your scallops for 2-3 minutes each side over hot coals in a
barbecue basket.
Sprinkle lightly with salt and pepper and serve. 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? Ingredients and Method:- Take 100g / 4oz of unsalted butter delicately melted, squeeze in the juice of half a lemon and zest, add a little salt to taste and that’s it. I know it sounds stupid to use unsalted butter and then add salt, but believe me it does make a difference. Alternatively sprinkle on a little paprika? Are you getting my drift? If so, you don’t need my help anymore. Give it a whirl and if it works, don’t forget to share your experiences with me! See Also:-
More Delicious BBQ Fish Recipes
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