SANDRA’S ALASKA GRILLED BAY SCALLOPS

These succulent bay scallops 
were a super special treat 
as an appetizer for us last night...

Servings: 8
Prep: 5 Mins. |
Grill 4 to 6 Mins.

Posted by Sandra 

INGREDIENTS

***Scallops:

2 pounds Alaska bay scallops (if using the larger sea scallops, allow for more cooking time)
4 tablespoons olive oil; plus more for oiling the grill
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
¼ teaspoon paprika

***Dipping Sauce:

1 cube of unsalted butter, melted
1 teaspoon garlic powder
1 tablespoon chopped fresh parsley
½ fresh lemon, cut in half horizontally, seeds removed

***Garnish

½ fresh lemon, cut in half horizontally, seeds removed and cut into 4 wedges
Sprigs of whole parsley

METHOD

Liberally oil the grill with olive oil, and preheat to medium-high. (I use charcoal, and the direct heat method).

Combine 4 tablespoons olive oil, sea salt, ground pepper, and paprika in a shallow bowl, and whisk well. Pat the scallops very dry and remove any visible cartelidge.  Add scallops to the olive oil misture and coat evenly. Slide scallops through the side onto stainless steel skewers (so they lay flat while grilling, and are easier to turn over), and allow a bit of space between each of them (or if using wooden skewers, soak them in water for 30 minutes to prevent burning on grill).

Skewered bay scallops
just placed on the grill

Place scallops on grill over direct heat, cover, and grill for 2 to 3 minutes without disturbing them.  Turn skewers over, cover, and continue to grill on the other side for 2 to 3 more minutes. Using mitts, remove skewers from heat before scallops are completely cooked to allow them carry-over-cook on a serving platter.

Meanwhile, melt the butter, with garlic powder in a small saucepan over medium-low heat, add freshly chopped parsley, and stir to combine, and pour into a small serving bowl.

Serve the grilled scallops with the dipping sauce, and fresh lemon wedges for squeezing over top.  Garnish with fresh parsley sprigs – Enjoy!

SANDRA'S ALASKA BROILED BAY SCALLOPS with an ASIAN DIPPING SAUCE

The most succulently delicious appetizer...

Servings: (4)
Prep: 5 Mins. |
Broil: 4 to 6 Mins.

Posted by Sandra

INGREDIENTS

2 lbs. alaska bay scallops (if using larger sea scallops, increase cooking time)
1 teaspoon garlic powder
1 teaspoon old bay seasoning
2 tablespoons butter, melted
1 lemon, cut into 8 wedges, divided

METHOD

Preheat oven broiler. Line a baking sheet with foil and spray with oil, and set aside.

Rinse scallops, remove any cartilage, if present, and pat them dry with paper towels. Place scallops in a medium-sized bowl and sprinkle with garlic powder, old bay seasoning, melted butter, squeeze 4 wedges worth of juice over scallops, and toss to combine.

Place scallops on the prepared baking sheet, and broil for 4 to 6 minutes (depending on size of scallops); turning once, just until they start to turn golden brown (take special care not to over cook or they will be very tough).

Meanwhile, make the dipping sauce below.

Asian Dipping Sauce

Asian Dipping Sauce

¼ cup rice vinegar
1-1/2 teaspoons low-sodium soy sauce
½ teaspoon dijon mustard
1 small garlic clove, grated
1 teaspoon fresh ginger, grated
pinch of red pepper flakes
1/3 cup olive oil


In a small bowl, whisk all the ingredients together, except the olive oil. Add olive oil in a slow and steady stream while whisking until sauce is emulsified. Can be refrigerated for up to one week.

Remove scallops from oven and serve on a nice platter, and place 4 remaining lemon wedges for squeezing along the perimeter, and the Asian Dipping Sauce in the center. ~ Enjoy!

SANDRA'S GRILLED WHOLE-SECTIONED DUNGENESS CRAB

The absolute perfect method
in which to enjoy grilling
the tastiest Dungeness Crab ever...

Servings: (2)
Prep: 20 Mins. |
Grill on BBQ: 15 to17 Mins.

INGREDIENTS:

1 whole, fresh uncooked Dungeness crab, cleaned and sectioned
--(See instructions below***)
3 large cloves of garlic, chopped
--(Reserved juices of crab)
2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 teaspoon old bay seasoning
½ fresh lemon, cut lengthwise,
--(Set aside one half; cut other into 4 wedges for serving)
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon flat-leaf italian parsley, chopped

---Garnish:
4 reserved fresh lemon wedges

METHOD

Pre-heat BBQ grill to medium-high heat (we prefer to use a charcoal.)

***Clean and section the fresh uncooked crab (see below).

Melt butter with olive oil over medium heat, add the chopped garlic and saute for 1 minute. Add the reserved juices of the crab (see below) and old bay seasoning; cooking just until warmed through.

Place cracked crab in a medium cast iron dutch oven. Pour the garlic/butter/oil mixture over the crab sections, and add salt and pepper, to taste, while gently turning crab sections to coat. Place dutch oven (without lid) with crab onto BBQ grill over direct medium-high heat, close lid on grill, and cook for 15 to 17 minutes (depending on size of crab), shells should be pink and flesh opaque when done. Remove from grill, and squeeze 1⁄2-fresh lemon over crab; it'll steam as you do so.

Using tongs, place grilled Dungeness crab sections onto a large, deep platter, and drizzle juices in dutch oven over top. Sprinkle with chopped parsley, and place 4 reserved lemon wedges along side. Provide crab crackers and pickers, including an abundance of napkins ~ Enjoy!

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Tip: You can alternatively roast the crab in a 425-degree oven, using the same method for the same amount of cooking time.

***HOW TO SECTION A LIVE DUNGENESS CRAB 
(For sauteing, roasting, or grilling):

Place the live crab in the freezer for 15 minutes to put it to rest. Put on rubber gloves, and place a large clean pan in sink with the crab in it. Lift the flap on the underbelly while placing your right thumb into the hole and lifting the flap up up - while pressing down on the back shell with your other hand and the top will pop right open. Be careful not to spill the juices, and reserve the shell liquid and crab butter by setting it aside for above recipe. Clean off the gills and whatever parts you are not going to eat, while leaving body and leg sections intact. Hold the crab in both hands so cleaned outside is facing you. Grab both sides of crab sections, so you can bend it into its own belly to 'crack' it in half. Each has four legs sticking out, so stop here if you choose. Or else you could spread and split each leg and body area if you want to separate it further into eight sections.

SANDRA'S YUMMY CRAB and ASPARAGUS QUICHE

A quiche that is most delicious anytime of day
during, brunch, breakfast, lunch, or dinner...

Serves: (6)
Prep: 15 mins. |
Cook: 10 mins. to par-bake pie shell + 40 mins. to bake quiche

Posted: by Sandra

INGREDIENTS

2 slices bacon, browned and crumbled
½ bunch fresh asparagus, trimmed and cut into 1” inch pieces
1 garlic clove, minced
1 (9 inch) unbaked pie crust
1 cup cooked lump crab meat
--(I prefer Alaska king crab)
3 eggs
1-1/2 cups half-and-half cream
2 green onions, finely sliced
¼ teaspoon old bay seasoning
kosher salt and pepper to taste
2 cups gruyere cheese, shredded

METHOD

Preheat oven to 350 degrees.

Place bacon in a large, deep skillet. Cook over medium heat until evenly browned. Drain, crumble and set aside. Place asparagus and garlic in a skillet with bacon drippings and cook until tender but still firm, about 5 minutes. Drain and cool.

Place pie crust in quiche baking dish or pie plate, and place foil under a smaller round baking dish and put atop center of crust as a weight (to prevent shrinking); place in oven and par-bake for 10 minutes. Remove from oven, taking weight off, and sprinkle pie crust with ingredients in this order: crumbled bacon, lump crabmeat, chopped asparagus, and shredded gruyere cheese. In a medium bowl, beat together eggs, cream, green onion, old bay seasoning, and salt and pepper, and then pour over cheese.

Bake uncovered for about 35 to 40 minutes, until a knife inserted in center comes out clean. Let quiche rest for 5-10 minutes before cutting. I like to serve this with a garden salad, dressed with vinaigrette.


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Tip: This quiche is also delicious served at room temperature.

SANDRA'S PAN-SEARED SCALLOPS with an ASIAN DIPPING SAUCE

My absolute favorite
method in which to guarantee the most
succulently flavored scallops every time...

Servings: (4)

Prep: 10 min. |
Sear: 2 to 4 mins.

INGREDIENTS

*** Bay Scallops
- 1 lb. fresh bay scallops (or quarter larger sea scallops)
- kosher salt and freshly ground pepper (to taste)
- 1 tablespoon peanut oil (as this has high smoking point)

***Dipping Sauce
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1 garlic cloves, grated
- 1 green onion, minced
- 1 teaspoon dried cilantro
- 1 teaspoon agave (or 2 teaspoons honey)
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons olive oil
- 1 tablespoon water

METHOD

In a small bowl, add all the sauce ingredients; whisking them together. Pour into a decorative dipping sauce serving bowl, and place in the center of your serving platter, and set aside for flavors to meld.

Pat down the top and bottom of each scallop with a paper towel (they will not sear properly if moist).  Season scallops with kosher salt and ground pepper.

In a large non-stick skillet, (I prefer to use a seasoned cast iron skillet) heat to medium-high heat, add peanut oil by placing it on a paper towel folded in quarters, and wiping down skillet. Add scallops, not touching, and sear for approximately 1 to 2 minutes per side, just until golden brown (please do not poke or move around scallops or they will not sear properly). Also, cooking might slightly vary depending on size of scallops.

Place seared scallops on platter around dipping sauce bowl, and serve immediately - enjoy!

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Tip: I serve mine with a small container of toothpicks for dipping scallops into sauce.

Also, this is wonderful to serve as a surf-n-turf meal with grilled steak, or with steamed rice and fresh veggies, or just as an appetizer is simply divine.