Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I will show you a way to make a special dish, grilled zamburiñas (small scallops). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Grilled Zamburiñas (small scallops) is one of the most well liked of recent trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Grilled Zamburiñas (small scallops) is something which I’ve loved my whole life.
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.
To get started with this recipe, we must first prepare a few ingredients. You can cook grilled zamburiñas (small scallops) using 8 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Grilled Zamburiñas (small scallops):
- Make ready 2 dozen zamburiñas (preferably fresh)
- Prepare 150 ml extra virgin olive oil
- Get 2 cloves garlic
- Get Chopped fresh coriander (I usually use parsley, but did not have this time)
- Take 1/2 small red chili
- Make ready 1 small piece of ginger (size of one finger)
- Prepare Juice of a lime
- Take Salt
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. 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.
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!
Choose scallops that are "dry" (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Small, sweet, and tender bay scallops are less expensive than silver dollar-size sea scallops, and they thaw and cook super quickly – keep a package in the freezer and they're always on hand for versatile, family-friendly dinners. We've gathered together some of our very favorite bay scallop recipes, featuring pasta dishes, chowders, risottos. Place the skewers at an angle on the grill to get diagonal grill marks.
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