Scallops: Grilled Scallops with Linguine Tossed with Grilled Summer Vegetables

posted by SueFreeman 06-20-101 8:20 AM

Grilled Scallops with Linguine Tossed with Grilled Summer Vegetables
Cooking Class June 19, 2001 Joy Dunwoodie

1 Red Pepper
1 Yellow Pepper
1 zuchinni
1 yellow squash
juice of two lemons
juice of two limes
1/3 cup olive oil
salt and pepper to taste
1 lb pasta cooked (linguine is a suggestion but use anything)

Quarter all vegetables lengthwise. Toss with remaining ingredients and drain well. Grill al dente. You want them tender but not mushy. Slice into bite sized pieces for pasta and return to marinade. You can do this ahead of time and just put in oven to re-warm later if you wish. Make sure you pour all juices from pan into marinade then too.

When scallops are done toss vegetables and marinade into hot pasta and toss. Season if necessary and garnish with Parmesan curls and fresh favorite herb (we used basil). Top with Scallops.

Grilled Scallops
1 lb sea scallops
2 T olive oil
zest from 2 lemons
salt and pepper to taste

Toss scallops with olive oil and zest and marinate for 20 minutes. Put on grill and cook til done. Only takes about 5 to 10 minutes depending on size of scallop.

We used zest instead of lemon juice. When using an acid on seafood it starts to "cook" the seafood. Thus sushi!!! The zest gives you the flavor without breaking down the seafood flesh before grilling.
If you ever marinated seafood in a citrus marinade and saw it have white edges etc, it is cooking in the acid and if you leave it long it gets mushy. This way works fantastically and you get a fantastic flavor with just the zest.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line