Top Tips for Cooking Scallops Plus a Sweet Glaze – Boater Chefs, Try This!
Boaters, try this tips for scallops with a deliciously sweet glaze! No one can say no to scallops- it’s a known fact. So, when the mood strikes, you better be prepared to make the best scallops you can- unless you want to break the bank at a fancy seafood place, of course. When prepared properly, scallops can go from middle-of-the-road to million-dollar-quality in no time- and that goes double true when you use the sweet chili glaze included just after the tips. If you’re looking to put some tasty scallops on the table tonight, look no further- try this recipe!
Ingredients for Scallops
20 giant or 12 jumbo dry-packed sea scallops
Skewers (if wooden, presoaked in warm water for about 45 minutes)
Salt and pepper
Canola or grapeseed oil for the grill
Ingredients For Glaze (Optional)
1 ruby red grapefruit
2 Tablespoons olive oil
2 tablespoons plus 1 teaspoon agave
1 teaspoon Champagne vinegar
1 garlic clove, minced
1 teaspoon minced Fresno and/or Serrano chili
4 cups arugula
Tips for Preparation
1. Always go for the biggest dry-packed scallops available. The bigger the scallop, the bigger the sweetness. In addition, big scallops are far less touchy when grilled- small ones can become rubbery very quickly when prepared that way. Where available, your best bet is to go for jumbo (~10 scallops per pound) or giant (~15-20 per pound).
2. Put the marinade away- scallops grill best when prepared straight. Marinades can hide their flavor, and also cause flare-ups that scorch the scallops in ways you don’t want. It’s recommended to only use a finishing glaze, often preferably one with a sweet undertone and a finishing kick.
3. Keep your scallops as dry and cold as you can. Blotting with a towel can assist with this. Get your grill grates as clean as possible and coated with neutral, high-smoke point oil, like grapeseed or canola oil. This is highly recommended as otherwise your scallops may stick & tear. That’s no good.
Keep Your Scallops Dry & Cold
4. Keep your skewers free of anything but scallops for easier, faster cooking times. As mentioned before, there’s little worse than an overdone, rubbery scallop and you’re likely to get exactly that if you stick other things on your skewer.
5. Although it’s not recommended to marinade, it is recommended to season them with salt and pepper shortly before getting them on the grill.
6. Cook the scallops on one side for about 4 minutes, which should leave nice grill marks. Cook on the second side only until they are just slightly opaque in the middle. You can cut one open to check if needed.
Scallops Should Grill Alone, As They Cook Quickly
7. Use a fish spatula under all of the scallops on the skewer to flip them. Do NOT use tongs, or else you risk serious damage to your hard work.
8. If using it, apply the glaze to the scallops for only the very last minute they sit on the grill. Reglaze them on the plate if they need more.
9. Eat them while they’re hot!
Preparing the Glaze
If you’d like to glaze up your scallops with a unique homemade sauce- in a saucepan, combine 1 teaspoon of zest and all of the juice (about 2/3 cup) from one grapefruit, olive oil, agave, vinegar and minced garlic. Bring the mixture to a simmer over medium heat. Simmer for 3 to 4 minutes until it thickens slightly into a glaze. Stir in minced chile, simmer briefly, and let cool.
Boaters, Try This Chef’s Recipe!
