Scallops get the BBQ treatment by McCormick For Chefs and Stubb's with a simple and straightforward cooking method for a perfectly cooked end dish that's full of flavor everyone will savor! Ingredients Servings 4 8 24 48 80 100 Barbecue Vinaigrette | Serves 4 3 tbsps Original Legendary BarBQ Sauce 2 tbsps Apple Cider Vinegar 1 tbsp French's Ketchup 2 tsps Granulated Sugar 1/2 tsp Sea Salt Mediterranean Coarse Grind 1/2 cup Vegetable Oil Scallops | Serves 4 16 eaches Sea Scallops 2 tbsps Grill Mates ® Seafood Seasoning 2 tbsps Butter 2 eaches Lemons Procedure For the Barbecue Vinaigrette Whisk all sauce ingredients except the oil in a medium bowl until combined. Whisking constantly, slowly drizzle in oil until emulsified. Set aside For the Scallops Pat scallops dry. Season with Grill Mates Seafood Seasoning. In a hot saute pan, add butter. Once melted and sizzling, add seasoned scallops. Cook to golden and flip, squeezing the juice of 1 lemon over the pan. Remove from heat to finish cooking. Remove the scallops from the hot pan once at desired doneness, and finish with another squeeze of lemon. For Serving Serve with barbecue vinaigrette. CHEF’s TIP!
Grill lemons for garnish, and use salad greens to put under the scallops.
Recipe type: Appetizers Cuisine: US Pacific Northwest NUTRITION INFORMATION (per serving) Calories: 360 Sodium: 780 mg Carbohydrates: 14 g Protein: 7 g