Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, grilled zamburiñas (small scallops). One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Grilled Zamburiñas (small scallops) is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Grilled Zamburiñas (small scallops) is something that I have loved my entire life. They’re nice and they look wonderful.
The best, easiest way to flavor grilled scallops is with a sauce made directly on the grill. Just before you start the scallops, place a small saucepan on the medium heat zone, add butter, and let it cook, swirling (with heat-proof gloves!), until it's golden-brown and nutty smelling. Season scallops generously with salt and pepper. When your scallops are finally ready, again, be sure your grill is coated with oil so they do not stick.
To begin with this recipe, we have to first prepare a few components. You can have grilled zamburiñas (small scallops) using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Zamburiñas (small scallops):
- Make ready 2 dozen zamburiñas (preferably fresh, not frozen)
- Make ready 150 ml extra virgin olive oil
- Prepare 2 cloves garlic
- Prepare Chopped fresh coriander (I usually use parsley, but did not have this time)
- Take 1/2 small red chili
- Take 1 small piece of ginger (size of one finger)
- Get Juice of a lime
- Prepare Salt
The scallops should be at room temperature before being placed on the grill. Use a pair of tongs to flip the scallops, and don't cook so many at one time that you can't manage them on the grill. Before cooking, toss scallops with oil and season with salt and pepper. Use a fish spatula or your hands to flip, or line scallops up on skewers so they're easier to handle.
Instructions to make Grilled Zamburiñas (small scallops):
- First and very important is to clean the scallops well. With the help of a knife, remove them from the shell, wash them with cold water to remove potential grit. Then set them aside. In parallel, wash well the shells
- Peel the garlic cloves and put them in the blender glass, along with the red chili, the olive oil, the ginger, the coriander, the lime juice and some salt. We beat well, and we already have our sauce. Shake it all in the blender
- Put the zamburiñas in a soup plate and add half of sauce that we just made, cover with cling film and put in the fridge for at least half an hour. Meanwhile, place the clean shells in serving dishes
- After at least 30 min, heat the grill to high temperature and put scallops on it, adding the sauce that was left on the plate in which they were marinated. Cook them no more than a minute on each side
- When they are golden brown, put each one in its shell and add a teaspoon of the sauce that we had reserved. Enjoy!
Before cooking, toss scallops with oil and season with salt and pepper. Use a fish spatula or your hands to flip, or line scallops up on skewers so they're easier to handle. Season the scallops with salt, black pepper, and lemon pepper, making sure that the seasoning covers all sides. Grilled Scallops with Lemony Salsa Verde. Choose scallops that are "dry" (not stored in liquid preservatives).
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