My Quick Dinner Recipes » grilled seafood recipe

Grilled Oysters in the Shell

admin — Mon, 31 Aug 2009 14:27:10 +0000

What You Need:

24 oysters in the shell
24 fresh lemon slices
Seafood cocktail sauce

How to Make It:

Clean each oyster shell top and bottom well.

The grill needs to be very hot to cook these.

Place the oysters shell and all on the grill.

Close the lid.

Check every 3 minutes or so and when the shells begin to open remove them from the grill.

Carefully open the shell being sure to retain the juice and the oyster in the bottom shell.

Squeeze the fresh lemon juice over the top each oyster.

Serve with the cocktail sauce.

Be carefully not to over cook these oysters. When the shell starts to open you want to remove them immediately. If cooked to long they will become rubbery.

Balsamic Glazed Grilled Scallops

admin — Thu, 27 Aug 2009 14:20:05 +0000

What You Need:

1 C balsamic vinegar
20 (1 oz each) scallops
Olive oil
Pepper to taste

How to Make It:

Place the vinegar in a saucepan over high heat.

Bring the vinegar to a boil then reduce the heat to low.

Simmer for approximately 3 minutes.

You will want to reduce the vinegar to about 3 TBSP and the vinegar will begin to glaze on the bottom of the pan.

Do not over cook or the vinegar will burn.

Remove and allow to cool to room temperature.

Place the scallops on skewers 4 to each skewer.

Brush the scallops with the olive oil and sprinkle with pepper to taste.

Heat the grill to high temperature.

Grill the scallops 4 minutes turning once.

Scallops are done when opaque in the center.

Remove from the grill and drizzle with the glaze.

These little treats make a great appetizer. Keep an eye on that glaze as it simmers. If cooked to long the vinegar will begin to burn. By tipping the saucepan you can see the glaze start to form as the vinegar simmers.

Not Sponge Bob’s Crabby Patties

admin — Sun, 23 Aug 2009 13:13:00 +0000

What You Need:

12 oz of fresh, frozen or canned cooked crabmeat
3/4 C plain bread crumbs
1/2 C red bell pepper, chopped fine
4 green onions, chopped fine (white part only)
3 TBSP mayonnaise
2 tsp Dijon mustard
1/4 tsp hot pepper sauce
1/4 tsp salt
1/8 tsp pepper
Vegetable oil

How to Make It:

Flake the crabmeat with a fork in a mixing bowl.

Be sure to remove any shell or cartilage.

Add the bread crumbs, red bell pepper and onions.

Toss to combine.

Stir in the mayonnaise, mustard, hot pepper sauce, salt and pepper.

Shape the crab mixture into eight patties about 3/4 inch thick.

Cover the patties with plastic wrap and refrigerate at least 1 hour.

Lightly brush all sides of the crab patties with the vegetable oil.

Heat the grill to high.

Grill the crab patties 8 minutes turning once during grilling time.

Serve with a lemon wedge.

Be sure to refrigerate these before cooking. The cold will help to hold the patties together during cooking time. Use a large spatula to keep from breaking the patties while turning.