Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, grilled zamburiñas (small scallops). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Grilled Zamburiñas (small scallops) is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Grilled Zamburiñas (small scallops) is something which I have loved my whole life. They’re nice and they look fantastic.
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 particular recipe, we have to prepare a few ingredients. You can have 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):
- Get 2 dozen zamburiñas (preferably fresh, not frozen)
- Get 150 ml extra virgin olive oil
- Get 2 cloves garlic
- Take Chopped fresh coriander (I usually use parsley, but did not have this time)
- Prepare 1/2 small red chili
- Make ready 1 small piece of ginger (size of one finger)
- Take Juice of a lime
- Make ready 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).
So that’s going to wrap this up with this exceptional food grilled zamburiñas (small scallops) recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
