Grilled Scallops with Creole Tomato Sauce

Name: Grilled Scallops with Creole Tomato Sauce
Yield: 8 appetizer servings
Ingredients: 24 large sea scallops (about 2 1/4 pounds); 2 tablespoons olive oil; ¾ teaspoon kosher salt; ½ teaspoon freshly ground pepper; Creole Tomato Sauce; Garnish: fresh thyme sprigs

1 Rating
1 Review

Recipe by Oxmoor House April 2004

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Yield:

8 appetizer servings

Ingredients

24 large sea scallops (about 2 1/4 pounds)
2 tablespoons olive oil
¾ teaspoon kosher salt
½ teaspoon freshly ground pepper
Creole Tomato Sauce
Garnish: fresh thyme sprigs

Directions

Step 1
Brush scallops with olive oil; sprinkle with salt and pepper.

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Step 2
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..

Source

The Coastal Living Cookbook

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lovemysouschef

11/23/2008

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!

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Grilled Scallops with Creole Tomato Sauce

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Ingredients

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Grilled Scallops with Creole Tomato Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Source

Reviews (1)

All Reviews for Grilled Scallops with Creole Tomato Sauce