This was delicious! I am not typically a big seafood fan, but we had this at my supper club this month and I loved it! In fact, I'm making it for another dinner party next week. The sauce is fabulous--just makes the dish!
Grilled Scallops with Creole Tomato Sauce
Yield: 8 appetizer servings
Recipe from
More From Oxmoor House
Ingredients
- 24 large sea scallops (about 2 1/4 pounds)
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Creole Tomato Sauce
- Garnish: fresh thyme sprigs
Preparation
- Brush scallops with olive oil; sprinkle with salt and pepper.
- Grill, without grill lid, over high heat (400° to 500°) 4 to 5 minutes or just until scallops are opaque, turning once. Serve warm with Creole Tomato Sauce. Garnish, if desired..
Grilled Scallops with Creole Tomato Sauce Recipe at a Glance
- COURSE: Appetizers
- CONVENIENCE: Entertaining, Quick/Easy
- CUISINE: American, Cajun/Creole
- MAIN INGREDIENT: Shellfish
- DIETARY CONSIDERATION: Gluten-Free
- COOKING METHOD: Grill
- OCCASION: Summer, July 4th, Labor Day, Memorial Day
- PUBLICATION: Oxmoor House
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