Grilled Lemon and Herb Scallops
Easy, fast and tasty. Scallops are a special treat in summer or winter. A short marinating time, a quick flip on the barbecue and they're ready to eat. Don't want to use the barbecue? Pull out a frying pan and they're done just as quickly. I've lengthened the marinating time compared to the original recipe from The Recipe Critic, but suit yourself.
Adjust the quantities of the marinade according to the number of scallops you use.
More fish and seafood recipes: Trout with Garlic Lemon Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Ingredients
Scallops
Lemon juice - Use equal amounts of lemon juice and olive oil
Olive Oil
1-2 cloves garlic, minced
Herbs: basil, oregano, thyme - alone or in any combination, minced finely
Salt and pepper
Olive oil
Lemon wedges
Method
In a medium sized bowl combine enough olive oil and lemon juice to cover the scallops. Add the minced garlic, and herbs.
Pat the scallops dry on a paper towel. Sprinkle the scallops with salt and pepper and toss them in the oil and lemon juice marinade.
Let the scallops marinate in the fridge for about 45 minutes, 60 if possible.
Heat a grill to medium high (or heat oil in a fry pan). Oil the grill to prevent sticking. Place the scallops on a grill, let cook on each side for about 2 minutes or until cooked throughout and slightly charred. Alternately, using a frying pan, brown in a light coating of olive on medium-high for the same amount of time. Do not overcook or the scallops will be tough.
Garnish with more basil, oregano, thyme or parsley and lemon wedges, if desired. Serve on pasta or rice.
Easy, fast and tasty. Scallops are a special treat in summer or winter. A short marinating time, a quick flip on the barbecue and they're ready to eat. Don't want to use the barbecue? Pull out a frying pan and they're done just as quickly. I've lengthened the marinating time compared to the original recipe from The Recipe Critic, but suit yourself.
Adjust the quantities of the marinade according to the number of scallops you use.
More fish and seafood recipes: Trout with Garlic Lemon Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Roast Salmon with Tarragon and Mustard, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Ingredients
Scallops
Lemon juice - Use equal amounts of lemon juice and olive oil
Olive Oil
1-2 cloves garlic, minced
Herbs: basil, oregano, thyme - alone or in any combination, minced finely
Salt and pepper
Olive oil
Lemon wedges
Method
In a medium sized bowl combine enough olive oil and lemon juice to cover the scallops. Add the minced garlic, and herbs.
Pat the scallops dry on a paper towel. Sprinkle the scallops with salt and pepper and toss them in the oil and lemon juice marinade.
Let the scallops marinate in the fridge for about 45 minutes, 60 if possible.
Heat a grill to medium high (or heat oil in a fry pan). Oil the grill to prevent sticking. Place the scallops on a grill, let cook on each side for about 2 minutes or until cooked throughout and slightly charred. Alternately, using a frying pan, brown in a light coating of olive on medium-high for the same amount of time. Do not overcook or the scallops will be tough.
Garnish with more basil, oregano, thyme or parsley and lemon wedges, if desired. Serve on pasta or rice.