GARLIC BARBECUED SCALLOPS
Ingredients
- 1 lb scallops
- 1/3 cup butter
- 3 large cloves garlic, minced or pressed
- 1/4 cup finely chopped shallots
- 1/4 cup minced parsley
- 1/4 tsp nutmeg
- 1/8 tsp celery salt
- 12 cherry tomatoes
- 1 green pepper, cut into 12 squares
- 4 wodden skewers
- salt and pepper to taste
Directions
- Thaw scallops completely, if frozen. Dry on paper towel.
- Soak wooden skewers in water for about 30 minutes before using to help reduce burning.
- Preheat barbecue on HIGH.
- In frying pan, combine butter, garlic, shallots, parsley, nutmeg, and celery salt. Saute at low heat 5 minutes, stirring occasionally.
- Meanwhile, string scallops on 4 wooden skewers alternately with the cherry tomatoes and green peppers.
- Reduce the heat to MEDIUM - LOW. Place skewers on the barbecue and cook, turning as necessary, until the scallops are cooked through (about 6-8 minutes).
Smokin' Bloomin' Garlic, Onion Bread
Ingredients
- 4 oz. matured old aged cheddar cheese sliced thinly
- 4 oz. mozzarella cheese sliced thinly
- 4-5 pieces of chopped Scallions (green onions) thinly sliced
- 1 tsp. chopped garlic
- 1 tsp. chopped Serrano peppers (optional)
- 1 tsp extra virgin olive oil
- 1 pound (400 g) unsliced Loaf Bread (choose your favorite loaf)
- 1/3 cup unsalted butter, melted
Directions
- Preheat barbecue on MEDIUM for 10 minutes. Adjust heat setting so that oven thermometer consistently reads 350°F. This may require turning off a burner.
- Slice the loaf about1" thick BUT not all the way through - lengthwise then crosswise -side to side
- Stuff the slices of mozzarella and cheddar in between the sliced groove in the bread.
- For the dressing: Mix together the scallions, melted butter, Serrano peppers, garlic and oil. Take the dressing and drizzle/spoon into the same grooves as the cheese.
- Place the loaf on to aluminum foil and light cover/tent over bread . Place on a pizza stone or on your grids - an set your grill for indirect cooking - bake for 15 minutes.
- Unwrap and bake for another 10 minutes, until cheese is melted and gooey.
- Serve hot off the grill....Enjoy!
SPICY DICY GRILLED SHRIMP
Ingredients
- 1 lb large Black Tiger shrimp (preferably large) peeled and deveined
- 1/2 cup rice vinegar
- juice of 1/2 a lemon
- 1/4 cup olive oil
- 1 red hot serrano chili
- 1/2 tsp dried red pepper flakes
- 1 tsp lemon zest, grated
- 1 tbsp red chili paste
- 1 tbsp of Basil Pesto (Purple Thai Basil - things taste even more delicious)
- salt and pepper to taste
Directions
- Soak wooden skewers in water for 30 minutes or you can metal skewers.
- Prepare shrimp by gently pulling the shells away, and removing the vein with a paring knife.
- Combine all the marinade ingredients in a medium sized bowl. Add the shrimp and marinate for 30 minutes in the refrigerator. Thread 3 shrimp on each skewer, piercing at the head and tail.
- Preheat grill on HIGH, then reduce heat to MEDIUM - HIGH. With the lid open, grill the shrimp 2 - 3 minutes per side, basting once after the first turn. Shrimp are done when just pink and opaque. Do not overcook.
©2015 Recipe by BBQ Naz Cavallaro from Broil King. Used with permission.
Visit www.broilkingbbq.com for more great recipes and tips.