← Back to Search Results
grilling New England
Grilled Marinated Scallops with Ginger and Sesame

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A friend who spends the winter months dragging for scallops showed up at my door one evening bearing a gift of two gallons of freshly shucked scallops. (One may have been due to the fact that he had overimbibed at a party on a previous night, passed out in the middle of my kitchen floor, and had to be carried home. The gift was appreciated and he was forgiven.) The scallops were gorgeous! Although scallops do freeze well, nothing compares to those straight out of the shell. I tried to consume as many scallops as I could while they were fresh. Luckily, I also love them marinated and grilled. They only way to hurt them is to dry them out by overcooking. Like most seafood, to err on the side of undercooked is divine!

Yield: Serves 4

Ingredients

  • ½ cup pineapple juice
  • ½ cup soy sauce
  • 1 tablespoon grated fresh ginger
  • Zest and juice of 1 lime
  • 24 large sea scallops
  • 3 tablespoons sesame seeds
  • Lime wedges, for garnish

Directions

1. In a shallow dish, combine the pineapple juice, soy sauce, ginger, lime zest, and lime juice. Add the scallops, turn to coat, and set aside for 30 to 40 minutes.

2. Build a hot charcoal fire or preheat a gas grill. Toast the sesame seeds in a small skillet over medium heat until they turn one shade darker, about 4 minutes.

3. Thread the scallops on four metal skewers, placing them so that the flat surfaces are exposed. Grill, turning once, until the scallops are lightly browned and no longer translucent, about 2 to 3 minutes per side. Sprinkle with sesame seeds, garnish with lime wedges, and serve.


© 2005 Linda and Martha Greenlaw
 

Nutritional Information

Nutrients per serving (% daily value)

126kcal (6%)
314mg (13%)
6g
1g
4g (6%)
0g
1g (3%)
1g
2g
30mg (10%)
0g
17g
77mg
349mg
14mcg RAE (0%)
8mg (14%)
95mg (9%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
cook-with-jamie Cook with Jamie
by Jamie Oliver
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
west-coast-cooking West Coast Cooking
by Greg Atkinson
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?