
Grilled scallops
BY: ANDREA ALDEN
INGREDIENTS
- 12 scallops
- 2 tbsp butter
- 2 cups cooked couscous
- 2 tsp lemon pepper
- 2 1/2 cups vegetable broth
- 1/4 tsp chili flakes
- Salt and pepper to taste
- Lemon peel
- Balsamic butter
- 1/4 cup balsamic vinegar
- 1 garlic clove, chopped
- 3 tbsp butter
PREPARATION
- Simmer the vinegar and garlic in a small saucepan over medium heat. Simmer the mixture until reduced to a thick syrup, about 5 minutes. Set them aside while you finish the rest of the meal.
- Cook the couscous as directed, using vegetable stock and seasoning with lemon pepper and chili flakes to taste.
- Place a stainless steel grill attachment directly over the burner and preheat the grill on high to around 260°C. The attachment must be scalding hot to properly cook the scallops.
- Lightly dust the scallops with lemon pepper and salt to taste. Melt butter in the stainless steel attachment and fry the scallops until golden and crispy on both sides, about 3 minutes.
- When the mussels are ready to serve, warm the balsamic butter over medium heat. Cut the butter into pieces and add the individual pieces one after the other to the finished vinegar-garlic syrup. Stir in the butter pieces until they are all fully incorporated and you have a smooth sauce.
- Serve the scallops on a bed of seasoned couscous and top with balsamic butter and lemon zest.
As a special treat, I made some grilled scallops with couscous and balsamic butter. This would have been an ideal appetizer for a small evening party, but we enjoyed it for dinner and were easily full for the two of us. Each scallop feels like biting into a meaty marshmallow, only juicier. The crispy exterior and the light fish aroma are enhanced in taste by the lemon pepper and the aromatic, sweet balsamic butter.
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