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Grilled Scallop Cocktail

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Categories: Entertaining, On the Grill, Spicy
Type: Appetizers and Snacks

Lightly grilled the scallops with tomato, avocado, and hearts of palm make a delicious and cooling meal.

Serves: Serves 4 as an appetizer

Ingredients:

  • 3 tablespoons cumin seeds
  • 1 baseball-sized tomato, cored and diced small
  • 1 ripe but firm avocado, pitted, peeled, and diced small, and lightly coated with fresh lemon juice
  • 1/2 cup 1/4in (5mm) thick slices hearts of palm
  • 1/2 head romaine lettuce, cut crosswise into thin strips

The scallops

  • 1lb (450g) large sea scallops (about 16), cleaned
  • 2 tablespoons vegetable oil
  • 1 tablespoon ground cumin
  • Kosher salt and freshly cracked black pepper to taste

The dressing

  • Juice of 3 limes (about 1/3 cup)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons minced fresh chile pepper of your choice
  • 2 tablespoons roughly chopped fresh oregano
  • 1 teaspoon minced fresh garlic
  • Kosher salt and freshly cracked black pepper to taste
Grilled Scallop Cocktail photo

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Directions:

  1. On the stove top, toast the cumin seeds in a dry skillet over medium heat, shaking frequently to avoid burning, until fragrant and just a shade darker (2-3 minutes). Crack them in a pestle and mortar or with the base of a heavy pan.
  2. Build a fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is medium (see Gauging the temperature), you're ready to cook.
  3. Put the tomato, avocado, and hearts of palm in a large bowl; set aside. Combine the lime juice, olive oil, chiles, oregano, garlic, and salt and pepper in a small bowl, and whisk until well blended. Set aside.
  4. Rub the scallops with the vegetable oil and sprinkle them with the cumin and salt and pepper to taste. Put them on the grill directly over the coals and cook until they are just opaque throughout (3-4 minutes per side). To check for doneness, make a cut in one of the largest scallops to be sure it is opaque all the way through.
  5. Transfer the cooked scallops to the bowl with the tomato mixture. Whisk the dressing again to blend, add just enough to moisten the scallops and vegetables, and toss until evenly coated.
  6. To serve, divide the lettuce among four salad plates, spoon a quarter of the scallop mixture on top of each, and sprinkle with the toasted cumin seeds.

excerpted from:

Excerpted from Grill It!.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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