Caribbean Spicy Scallops
July 21, 2016
"Very basic grocery ingredients, 30 minutes to marinate; and, then - they take only minutes to cook. These make an amazing appetizer, starter dish, salad; or, a main dish. You can pan saute these, use a grill pan; or, grill them as skewers on an outside grill - which is my favorite. I often serve the skewers over coconut rice; and, of course your favorite side dish. Perfect for entertaining or a quick weeknight dinner. A few scallops over mixed baby greens makes a delicious salad too. There are really so many ways to use these delicious scallops."
- FOR MARINADE
- FOR ORANGE TOPPING
- Serving Size: 1 (385.2 g)
- Calories 314.6
- Total Fat - 9 g
- Saturated Fat - 1.5 g
- Cholesterol - 74.8 mg
- Sodium - 1254.4 mg
- Total Carbohydrate - 18.6 g
- Dietary Fiber - 1.5 g
- Sugars - 5.9 g
- Protein - 38.3 g
- Calcium - 54.3 mg
- Iron - 1.8 mg
- Vitamin C - 17.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Orange Note: I used 3-4 tangerines for this recipe. Zest first, juice; then, dice for the topping. I like tangerines; but, any in season fresh orange will work. Depending on the orange you choose to use; it will take between 3-4 small oranges.
Scallops ... You want about 3 scallops each, if using for a appetizer, small skewer or salad. If making lunch; probably 4-5 scallops - and dinner; probably 5-6 scallops. Obviously, this really depends on the size of the scallop you use; as they can really vary in size.
NOTE: Fresh extra large 'DRY' scallops are the most pricey; but, also the best. But, if treated correctly, a large frozen scallop can work just as well.
First - Make sure the scallops are cleaned and well thawed. If frozen; thaw the scallops in a colander, over a bowl in the refrigerator - well covered with plastic wrap. You never want to thaw the scallops sitting in water; so, make sure they are out of the bag they came in.
Marinade and Scallops ... Add everything to a gallon ziploc bag; and toss to combine. Add the thawed scallops; and, close up the bag. Shake until everything is well coated. You can also marinate the scallops in a bowl as well. Then, refrigerate about 15-20 minutes; remove from the refrigerator; and, let them set on the counter for another 15 to take the chill off.
Remove the scallops from the marinade - discard the used marinade; and, set the scallops on a paper towel to drain or DRY off (a good 5 minutes). Once dry; set on a dry plate, and season with salt and pepper on both sides.
Orange Topping ... As the scallops rest, make your topping. Add diced oranges, olives, cilantro (or a mix of cilantro/mint, or parsley), scallions, pinch or red pepper flakes together; and toss to combine. Let it rest on the counter; I prefer it at room temperature.
Saute or Grill ... I like to use skewers on my outside grill; but, you can do this on an inside grill too. You can also use your favorite saute pan - I love my heavy cast iron pan.
Regardless how you cook the scallops; make sure to lightly oil the grill or pan with olive oil, or any neutral oil. For skewers; insert the skewer from one side to the other - horizontally, not through the center. You want them to lay flat so they will cook evenly.
Saute ... On a medium high to high heat grill or pan; add the skewers or individual scallops, and saute 2-3 minutes on each side, until you get a nice sear/char. Then, flip. The second side will only take 1-2 minutes, depending on the size. Scallops should be firm to the touch; and opaque, but ... be careful to not overcook.
Finish, Serve, and ENJOY! ... Add the scallops to a platter - maybe on a bed of baby spinach and/or coconut rice; then, top with the fresh orange topping. Maybe some grilled vegetables would be nice on the side.
As mentioned; this is a great served as an appetizer, salad, starter, lunch, or dinner. For an appetizer, you can serve 1 scallop on a small crostini and a little of the topping - perfect for a party.
No special items needed.