{"id":8147,"date":"2022-01-31T10:29:53","date_gmt":"2022-01-31T17:29:53","guid":{"rendered":"https:\/\/www.seafood-harvest.com\/?p=8147"},"modified":"2023-01-23T11:16:52","modified_gmt":"2023-01-23T18:16:52","slug":"grilled-scallops-with-roasted-red-pepper-sauce","status":"publish","type":"post","link":"https:\/\/www.seafood-harvest.com\/index.php\/2022\/01\/31\/grilled-scallops-with-roasted-red-pepper-sauce\/","title":{"rendered":"Grilled Scallops with Roasted Red Pepper Sauce"},"content":{"rendered":"<p>Because scallops cook so quickly, they\u2019re ideal for cold weather cooking. Try to get day boat or dry-packed scallops (scallops that haven\u2019t been treated with sodium tripolyphosphate (STP) which causes the scallops to absorb water, increasing the weight and the price of the scallop. \u201cEnhanced\u201d scallops won\u2019t sear properly due to the excess liquid.<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-5992\" src=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg\" alt=\"reeling in the years\" width=\"500\" height=\"250\" srcset=\"https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years.jpg 500w, https:\/\/www.seafood-harvest.com\/wp-content\/uploads\/2020\/09\/Reeling-in-the-Years-300x150.jpg 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" \/><\/p>\n<h3>Grilled Scallops with Roasted Red Pepper Sauce Ingredients<\/h3>\n<ul>\n<li>12 large dry-packed sea scallops, about two ounces each<\/li>\n<li>Extra virgin olive oil<\/li>\n<li>Coarse kosher salt<\/li>\n<li>Freshly ground Tellicherry black pepper<\/li>\n<\/ul>\n<h4>For the sauce:<\/h4>\n<ul>\n<li>1 large shallot, minced<\/li>\n<li>2 springs fresh thyme<\/li>\n<li>1 cup white wine (Pinot Grigio is a good choice)<\/li>\n<li>1 (7-ounce) jar roasted red <a href=\"https:\/\/www.seafood-harvest.com\/index.php\/2021\/07\/22\/grilled-crab-stuffed-peppers\/\">peppers<\/a>, drained and chopped<\/li>\n<li>1\/4 cup chicken stock<\/li>\n<li>2 teaspoons minced <a href=\"https:\/\/www.fieryfoodscentral.com\/?s=jalapeno\">jalape\u00f1o<\/a><\/li>\n<li>1 1\/2 teaspoons lime juice<\/li>\n<li>Coarse kosher salt<\/li>\n<li>Freshly ground black pepper<\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<ol>\n<li>Remove the \u201ccatch\u201d or side muscle from the scallops. Rinse the scallops under cold water and pat dry. Drizzle with olive oil and season with salt and pepper.<\/li>\n<\/ol>\n<h4>Prepare the sauce:<\/h4>\n<ol>\n<li>In a small saucepan over medium heat combine the shallot, thyme and wine. (Never use \u201ccooking wine.\u201d Cook with a wine you would drink.) Simmer until the liquid is reduced by one-half, about 10 minutes. Strain into a blender bowl discarding the thyme and shallot.<\/li>\n<li>Add the roasted red pepper, chicken stock, jalape\u00f1o and lime juice; process until smooth. Return the sauce to the stovetop and cook until reduced by one-third. Keep warm over low heat.<\/li>\n<li>Prepare the grill for high-heat direct cooking. Place the scallops on the grill, close the cover and cook for two minutes. Using tongs, flip the scallops (if the scallop don\u2019t release easily from the grill close the cover and cook another 30 seconds). Cook the scallops on the second side for another two to three minutes or until the scallops are opaque.<\/li>\n<li>Transfer the scallops to a warm platter. Place a dollop of sauce atop the scallops and serve over mixed field greens.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Because scallops cook so quickly, they\u2019re ideal for cold weather cooking. Try to get day boat- or dry-packed scallops. \u201cEnhanced\u201d scallops won\u2019t sear properly.<\/p>\n","protected":false},"author":4,"featured_media":8149,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[91,50],"tags":[423,898,373,897,896],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8147"}],"collection":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/comments?post=8147"}],"version-history":[{"count":4,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8147\/revisions"}],"predecessor-version":[{"id":8151,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/posts\/8147\/revisions\/8151"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media\/8149"}],"wp:attachment":[{"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/media?parent=8147"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/categories?post=8147"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.seafood-harvest.com\/index.php\/wp-json\/wp\/v2\/tags?post=8147"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}