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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
2 tbsp minced fresh parsley leaves
2 scallions, minced
2 tsp vegetable oil
1 clove garlic, minced
1/4 tsp salt
1/8 tsp ground black pepper
2 lbs large sea scallops, side muscles removed
30 bamboo skewers
Lemon-Thyme Mayonnaise
1 tbsp fresh lemon juice
2 tsp minced fresh thyme leaves
1 cup mayonnaise
Salt and ground black pepper
Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.
Mix the parsley, scallions, oil, garlic, salt, and pepper together in a large bowl. Add the scallops and gently toss to coat. Thread 2 scallops onto each skewer. Arrange the skewers, running in the opposite direction, on the broiler-pan top. Cover the skewer ends with foil, as shown in the photo.
Broil the scallops for about 6 minutes, flipping them over halfway through cooking. Serve at once with the mayonnaise. Serves 10 to 15
Lemon-Thyme Mayonnaise: Mix lemon juice and thyme with mayonnaise and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes. Flavored mayonnaise can be refrigerated in an airtight container for up to 4 days.
Scallops: The small, crescent-shaped muscle that is sometimes attached to the scallop will be incredibly tough when cooked. Use your fingers to peel this muscle away from the side of each scallop before cooking.
Using a narrow strip of aluminum foil, cover the exposed portion of the skewers to prevent burning. Secure the foil by crimping it tightly at the edges. Be ready to serve these skewers immediately after broiling.
NOTES: Choose large sea scallops so that they don’t overcook and toss them with a garlic-and-herb-flavored oil before broiling to boost their flavor and keep them moist. Make sure to remove the tough side muscle from the scallops prior to skewering.
Broil the scallops six inches from the heating element so that they cook quickly, but do not burn. Cover the exposed portions of the skewers with aluminum foil to prevent them from burning.
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SCALLOP SKEWERS WITH LEMON THYME MAYONNAISE
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
2 tbsp minced fresh parsley leaves
2 scallions, minced
2 tsp vegetable oil
1 clove garlic, minced
1/4 tsp salt
1/8 tsp ground black pepper
2 lbs large sea scallops, side muscles removed
30 bamboo skewers
Lemon-Thyme Mayonnaise
1 tbsp fresh lemon juice
2 tsp minced fresh thyme leaves
1 cup mayonnaise
Salt and ground black pepper
Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and cover with the slotted broiler-pan top.
Mix the parsley, scallions, oil, garlic, salt, and pepper together in a large bowl. Add the scallops and gently toss to coat. Thread 2 scallops onto each skewer. Arrange the skewers, running in the opposite direction, on the broiler-pan top. Cover the skewer ends with foil, as shown in the photo.
Broil the scallops for about 6 minutes, flipping them over halfway through cooking. Serve at once with the mayonnaise. Serves 10 to 15
Lemon-Thyme Mayonnaise: Mix lemon juice and thyme with mayonnaise and season with salt and pepper to taste. Wrap in plastic wrap and let rest to blend the flavors, about 10 minutes. Flavored mayonnaise can be refrigerated in an airtight container for up to 4 days.
Scallops: The small, crescent-shaped muscle that is sometimes attached to the scallop will be incredibly tough when cooked. Use your fingers to peel this muscle away from the side of each scallop before cooking.
Using a narrow strip of aluminum foil, cover the exposed portion of the skewers to prevent burning. Secure the foil by crimping it tightly at the edges. Be ready to serve these skewers immediately after broiling.
NOTES: Choose large sea scallops so that they don’t overcook and toss them with a garlic-and-herb-flavored oil before broiling to boost their flavor and keep them moist. Make sure to remove the tough side muscle from the scallops prior to skewering.
Broil the scallops six inches from the heating element so that they cook quickly, but do not burn. Cover the exposed portions of the skewers with aluminum foil to prevent them from burning.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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