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Easy Grilled Scallop Recipes Sea Scallops At Their Best!
I love doing grilled scallop recipes because cooking sea scallops is an art form. Too little cooking and they are cold in the middle, too much cooking and they soon get a rubbery texture that's not pleasant on the pallet.
The secret is to have fresh sea scallops so check with your fishmonger to ensure that you're not buying frozen ones. If they've been frozen, they tend to retain water which comes out in the cooking and then you lose the crispy seared exterior texture because the scallops have infact boiled rather than grilled.
It is especially important in this recipe because we're cooking with bacon and we need that to remain crispy (there's nothing worse than soggy bacon).
In this recipe I've chosen to remove the coral (that's the orangy bit) but don't throw it away as it has a wonderfully distinctive flavor and makes great fish stock.
I've worked on 5 scallops per person as good enough for an appetizer but you decide on the size of appetites you have (and of course how much you can afford).
Ingredients:-
Sea scallops – corals removed
8 rashers streaky bacon
Salad leaves
Method:-
Cut up the streaky bacon and sear on the hotplate for five minutes or so until the fatty areas start to brown and crisp up. Now add the sea scallops and sear for a further three or four minutes moving the scallops occasionally.
You will notice that the translucent color of the scallops becomes a firm white as they cook and you must remove them from the heat as soon as the translucency disappears.
Build your salad with the leaves and then position your scallops and bacon on top.
A wedge of lemon to finish off and you're ready to serve.
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