I do love the sweet, tenderness of scallops. Prepare them any way you like… on the half shell, baked-stuffed, wrapped in bacon or pesto encrusted. Here’s a recipe I first created in 1980, I’ve only done the very slightest update since… like suggesting pinot grigio and shifting to sweet onions.
Cathy’s Sesame Scallop Kebabs
The key to cooking scallops is to avoid the tendency to overcook them. Scallops stay luscious and tender, unless overdone. This also cooks nicely on the grill.
1 lb fresh sea scallops (dry pack, no water added), rinsed & drained
½ c white wine (pinot grigio or chardonnay)
4 T sesame seeds (toasted, if you like)
¼ c grated sweet onion
½ tsp each: garlic powder & salt
1/8 tsp each: ground nutmeg and pepper (or lemon pepper)
Put scallops in zip-top plastic bag. Combine all other ingredients and pour over the scallops. Seal the bag and refrigerate 10-15 minutes, turning the bag once. Drain, reserving the marinade. Divide scallops among 6 skewers (warm water-soaked, if bamboo or wooden). Place in foil-lined 15×10” baking pan with sides; pour reserved marinade over skewers. Bake at 425°F for 10 min or till tender, turning once. Serve hot, garnished with fresh chopped flat-leaf parsley and lemon wedges, if desired. Makes 2-3 generous servings.
