Grilled Scallop "Ceviche"

Grilled Scallop "Ceviche" is a gluten free, primal, and whole 30 recipe with 6 servings. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains around 1g of protein, 7g of fat, and a total of 83 calories. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have lime juice, 4 cucumber, sea scallops, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 5 hours. It is an inexpensive recipe for fans of South American food.

Instructions

Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.

Ingredients you will need

Scallops

Pepper

Salt

Cooking Oil

Equipment you will use

Skewers

Bowl

Prepare grill for direct-heat cooking over high heat.

Equipment you will use

Grill

Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes.

Ingredients you will need

Scallops

Cooking Oil

Equipment you will use

Grill

Transfer to a plate and cool slightly.

While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Lime Juice

Cucumber

Scallops

Shallot

Orange

Pepper

Salt

Cooking Oil

Equipment you will use

Knife

Bowl

When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

Ingredients you will need

Cilantro

Cucumber

Scallops

·If you're making the entire menu and using a charcoal grill, the coals will need to be replenished before you grill the steaks and peppers. Instead of grilling the scallops, you can cook them in a hot lightly oiled well-seasoned ridged grill pan, uncovered.·Cooked scallops can be marinated up to 3 hours.

Ingredients you will need

Scallops

Peppers

Steak

Equipment you will use

Grill Pan

Grill

Equipment

Ingredients

Servings:

1teaspoons

black pepper 59milliliters

chopped fresh cilantro 1teaspoon

finely chopped fresh jalapeño chile, including seeds 2Tbsps

fresh lime juice 1

navel orange 3Tbsps

extra-virgin olive oil 1teaspoon

salt 680grams

sea scallops (about 20), tough ligament removed from side of each if attached 2Tbsps

thinly sliced shallot

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.