Grilled Scallop Teriyaki Salad

I've had this recipe waiting until we had a grill that wouldn't decimate scallops. You see, my husband is a charcoal and wood grill guy and it can be really difficult to regulate temperature on one of those. As scallops are a bit more tender than say, steak, this recipe didn't get used until recently when I bought my husband a dual gas/charcoal grill for Father's Day.

Scallops are probably my favorite shellfish- I could have them weekly. And since we got our Costco membership they are actually somewhat affordable. The scallops didn't glaze quite as much as I expected, but I suspect my husband may have flipped them one too many times. But they were still delicious and a wonderful addition to the crisp salad.

Recipe adapted from Cuisine at Home.

Ingredients:
* 1 cup teriyaki sauce (use your favorite or try the teriyaki sauce recipe I use)
* 1/4 cup fresh lime juice
* 2 tablespoons fresh ginger, minced
* 1 tablespoon garlic, minced
* 12 large sea scallops (1 1/2 lb.)
* 1 cup broccoli floret
* 1 cup snow peas
* 2 cups napa cabbage, thinly sliced (I used prepared coleslaw mix)
* 1 cup carrot, cut in matchsticks (I used prepared coleslaw mix)
* 3/4 cup chow mein noodles
* 1/2 cup pineapple chunks
* 1/2 cup fresh cilantro, chopped


Directions:
1. Preheat grill to high.
2. Whisk teriyaki sauce, lime juice, ginger and garlic together in a bowl. Reserve half the mixture for the salad; pour the rest over the scallops in a resealable plastic bag. Marinate 20 minutes, chilled.
3. Blanch broccoli and peas in boiling salted water for 1 minute. Transfer to ice water, then drain. Toss blanched vegetables in a large bowl with remaining ingredients and reserved dressing (marinade).
4. Grill scallops until cooked through, 2-3 minutes per side, brushing with marinade. Remove from grill and serve on top of salad.

Seared Sea Scallops and Gouda Mashed Potatoes

Large sea scallops are a food that I don’t make, well, ever. In the heartland they are quite expensive and when I have made them I haven’t been please with the results. But, since we are residing just outside Boston for a couple of months, I thought I would give them another try. These turned out so yummy I will have to splurge once in a while when we get back home!

I think I figured out my problem. 1) I am an impatient cook. Large sea scallops need 3 minutes per side to cook. And they need to be left alone! And 2) I’m not sure that my stove at home gets hot enough. Or I didn’t let my oil heat enough. Again with the impatient cook thing…

The scallops themselves are very simple; the potatoes need to be prepared the night before and refrigerated at least 8 hours before cooking.

This “Day Before Mashed Potato” recipe came out of Reader’s Digest… I’m not sure when. I made some additions due to my family’s preferences.

9 potatoes, peeled & cubed
6 oz. cream cheese (use 4 if your potatoes are small)
1 c sour cream (use ¾ c if your potatoes are small)
2 t onion powder (I used onion flakes)
1 t salt
¼ t ground black pepper
2 T butter (I omitted this as there was plenty of fat with the cream cheese & sour cream)

I also added 1-2 cloves minced garlic and ¼ c shredded Gouda. Cheddar or Gruyere would also be yummy…

Boil a potatoes 15 minutes until tender but firm. Drain and put in large dish to mash. When smooth add remaining ingredients.

Cover and refrigerate 8 hours or overnight. To warm heat oven to 350 º F. Lightly grease a medium baking dish, spread mixture into dish and bake about 30 minutes.

The Pan Seared Scallops recipe is pretty basic. I found this one in Martha Stewart Living.

1 lb sea scallops (this is about 10)
Coarse salt and freshly ground pepper, to taste
Extra virgin olive oil
1 lemon, cut into wedges (optional)

Pat scallops dry with paper towels and season with salt & pepper. Heat 1 T oil in a skillet over medium-high heat (I would use high if your stove is electric, medium high if it is gas.) Add half the scallops to skillet and cook, flipping once until golden brown and cooked through, about 3 minutes each side. Repeat with remaining scallops adding more oil as needed. Serve immediately with lemon wedges on the side, if desired.