Join us in the kitchen tonight while we prepare Garlic Grilled Scallops! Before we begin cooking, let’s learn a little bit more about this rich, sweet, tender, and delicious meat.
The scallop was first mentioned in 1280 by Marco Polo when he described the seafood sold in a Chinese marketplace. Scallops were a relatively rare meat until the development of new harvesting equipment in 1965. It was now easier for fisherman to harvest deepwater mollusks like the scallop.
Tonight we will be preparing a simple garlic grilled scallop dish. We recommend purchasing fresh scallops from your local seafood market; however frozen scallops may also be used. Fresh scallops will range in color from pale beige, to pink. Most importantly, never purchase scallops with a foul smell, they should always smell fresh and clean. When you get home from the market, place the scallops immediately in the refrigerator!
1 lb scallops
1/3 cup butter
3 lg. cloves garlic, minced or pressed
¼ cup finely chopped shallots
¼ cup minced parsley
¼ teaspoon nutmeg
1/8 teaspoon celery salt
12 cherry tomatoes
1 green pepper, cut into 12 squares
If you purchased frozen scallops, thaw them completely before preparing this recipe. Dry on paper towel.
In the frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt. Sauté at a low heat for 5 minutes, stirring occasionally.
Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.
Start charcoal. When coals are coated with an even layer of gray ash, place skewers on the grill, brush the butter mixture onto the skewers, and turn often for 6 to 7 minutes until scallops are cooked through.