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 VIDEO FEATURING WILD ALASKAN SALMON RECIPES

A video I published featuring some of my 

Wild Alaskan Salmon recipe creations...

SANDRA'S KING SALMON VEGGIE KABOBS

A super healthy and quick main dish 
or appetizer
that you'll more than likely be 
preparing over and over again...

Servings: 6

Prep: 10 Mins. |
Poach: 6 to 8 Mins.

Posted: by Sandra at

INGREDIENTS

3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon fresh parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon ground pepper salt
1 red bell pepper, cut into 1” pieces
1 red onion, quartered and cut 1” pieces
1 lb. salmon fillets, skin and bones removed, and cut into 1-1/2” cubes
½ teaspoon paprika
12 (10”) wooden or metal skewers

METHOD

Preheat oven to 275, and place a foil-lined baking sheet in oven to warm.

Fill a large 12” skillet with 1” of water, and place a steamer basket inside skillet. Cover skillet with lid and bring to boil over high heat.

In a small bowl, whisk the lemon juice, olive oil, garlic, parsley, kosher salt, and ground pepper. Thread the red bell pepper, salmon, onion alternately onto wooden skewers, and brush kabobs liberally all over with lemon juice mixture, and the lightly sprinkle them with paprika.

Reduce the heat under skillet to a simmer, and carefully place skewers in streamer basket, cover and steam for 6 to 8 to minutes, until salmon flakes easily with a fork and vegetables are crisp-tender. Remove skewers to the warm baking sheet in oven to keep warm while you finish cooking remaining batches – Enjoy.


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Tips:


I like to serve the poached King Salmon Veggie Kabobs over fluffy brown rice sprinkled with ginger soy sauce.


Any left-overs are wonderful when placed at room temperature over a bed of salad greens drizzled with vinaigrette as well.


I also love to serve these at room temperature as an appetizer = Yummy!

SANDRA'S MARINATED BACON WRAPPED HALIBUT BITES

Only need one word to describe
these: "Addicting"...

Yields: (24 bites)
Prep : 15 Mins. |
Bake: 10

Posted: by Sandra at http://sandrarecipeblogsite.blogspot.com/

INGREDIENTS

1/2 cup maple syrup
1/4 cup low-sodium soy sauce
1 tablespoon dijon
Freshly ground pepper to taste
4 (1” thick) halibut fillets, cut into 1” cubes --(for a total of 24)
12 slices of smoked bacon (not maple) halved (24 total pieces) and par-baked
--[See below]
4 (10”) metal skewers
1 teaspoon dark brown sugar

METHOD

Preheat the oven to 375 degrees. Line a baking sheet with foil, and place an ovenproof rack on top, and then set aside.

In a non-reactive medium bowl, whisk together maple syrup, soy sauce, dijon, and ground pepper until smooth. Add the halibut cubes, and toss to coat, and let it marinate on the counter for 15 minutes.

Meanwhile, arrange bacon pieces on rack of the prepared baking sheet so they do not overlap. Par-bake in the oven for about 8 to 10 minutes, (bacon should still be somewhat pliable). Remove bacon from the baking sheet onto paper towels and pat to remove excess drippings, and then re-line baking sheet with new foil, replacing rack back on top.

Wrap each halibut cube with a strip of par-cooked bacon, and secure 6 wrapped halibut cubes onto each of the 4 skewers, and place them onto the rack bare halibut side down. (You can toss the marinade at this point.)

Sprinkle the skewered wrapped halibut with brown sugar. Bake in preheated oven until the halibut cubes are opaque and the bacon is crisp for about 10 to 15 minutes. These can be served hot, warm, or at room temperature. ~ Enjoy!

SANDRA'S SUPERB GRILLED SALMON KABOBS

What a blast to prepare,
and they surely provide for a
spectacular and
scrumptious presentation...

Servings: (4 = 2 skewers ea.)
Prep: 10 mins. |
Grill: 10 mins.

You will need 8 (10”) skewers.  Pre-soak wooden skewers for 30 minutes in water beforehand, or use metal skewers.

INGREDIENTS

2 teaspoons fresh dill, minced (or ½ teaspoon dry)
2 teaspoons olive oil
2 cloves garlic, minced
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 lb. salmon fillet, skinned and cut into 1”x2” pieces

--Prepared pita bread, cut into triangles (for serving)

METHOD

Preheat indoor/outdoor grill to medium-high heat. Oil a folded paper towel, hold it with tongs, and rub it over the rack or grill pan.

Combine dill, oil, garlic, lemon zest, lemon juice, kosher salt and freshly ground pepper in a medium bowl. Add salmon; toss to coat. Cover and marinate for at least 15 minutes, but no longer than 30 minutes, turning once.

Divide salmon pieces among 8 skewers (discard the marinade). Grill the skewers, carefully turning once after 5 minutes (if using metal skewers, use oven mitts because they’ll be ‘hot’), continue cooking salmon until cooked through, 8 to 10 minutes total (do not disturb them otherwise). Serve immediately with pita triangles - Enjoy!


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Tip: You can also make vegetable kabobs at the same time using red onion, red bell pepper, and tomato chunks drizzled with olive oil, kosher salt and ground pepper on alternate skewers, just as I did (only put them on 10 mins. earlier, as they take a bit longer to cook.)