A simple and quick crowd-pleaser, our Mediterranean marinade is fresh and perfect atop broiled scallops.
Our recipe makes one cup of marinade, enough to marinate two pounds of protein.
Preparation time: 10 minutes
- 6 half-inch strips lemon zest
- 2 lemons, juiced (¼ cup)
- ¼ cup oregano leaves
- ¼ cup parsley leaves
- 4 garlic cloves, peeled
- 2 tablespoons Dijon mustard
- 1 teaspoon chili flakes
- ¾ cup olive oil
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
COOKING TECHNIQUE: BROILING
Broiling is a technique that uses intense, direct dry heat to create caramelization, cooking meat and seafood quickly and efficiently. For best results, find your broiler’s hot spot by broiling pieces of bread for a few minutes. A hot spot is an area where your protein will cook the fastest.
- Some broilers have one rod that acts as the heating element. If you have this type of broiler, cook your protein directly under the rod.
- If you have an oven light in your broiler, keep it on to observe during cooking to avoid burning and overcooking. Otherwise, check your protein every one to two minutes.
- Do not use glass or plates in the broiler. High heat will crack or shatter them.
WHAT YOU WILL NEED:
- Canola oil or grapeseed oil
- Kosher salt or sea salt
- Broiler pan or metal sheet tray with a rack
- Battery operated meat thermometer
- Prior to cooking, defrost your scallops. There are two ways to safely defrost:
- Remove your seafood from the freezer 24 hours prior to cooking and place it in the fridge to defrost.
- Place your seafood in a bowl under cold, running water. Choose a bowl large enough to keep the seafood fully submerged in water while defrosting. Do not remove the scallops from its packaging until it’s defrosted.
- Remove the seafood from its packaging and place on a plate lined with a paper towel to pat dry. Wet seafood won’t get the desired caramelization when broiling.
- Remove parsley and oregano leaves from stems, and rinse under cold water. Pat dry with paper towels.
- Peel six strips of lemon zest from one lemon using a vegetable peeler. Cut both lemons in half and squeeze the juice. Remove the seeds from the lemon juice using a spoon or a small strainer.
- Place all ingredients, except the lemon zest, into a blender and blend on the highest setting until smooth.
- Place your seafood into a large Ziploc bag and add the marinade and lemon zest.
- Refrigerate between two and 12 hours before cooking.
LET’S GET COOKING:
- When you’re ready to cook, place the oven rack on the highest rung of the broiler. Preheat to the highest setting for 10 minutes before cooking.
- Remove the Ziploc bag marinating your scallops from the refrigerator.
- Cover the oven rack with foil and poke 10 to 15 holes, allowing the juice and fat to drain through the foil while broiling. This will avoid pooling and risk of fire.
- Place your scallops on a foil lined tray or broiler pan. Ensure your pan is directly under the broiler rod or hot spot area.
- To test your scallops are cooked through, insert your thermometer into the center and remove from the broiler once an internal temperature reaches 120 to 125 degrees.
- Serve scallops immediately!