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Black Pepper Crusted Scallops on a Stick

Course Appetizer
Total Time 1 hour
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Scallops
  • 1-2 Tbsp Black Pepper
  • Salt to taste
  • 1/4 c dry white wine
  • 1 tsp Lemon Juice
  • 1 pc Bell pepper Your choice of color
  • 1 pc Red Onion
  • 8 pcs Medium-sized Mushrooms
  • 2-4 in Skewers (I really like metal because they don't burn. If you use wood soak them for a long timewater before using)

Instructions

  • Marinate the scallops in the combined mixture of wine, lemon juice, 1/4 tsp salt and 1/4 tsp pepper for at least an hour.
  • Cut the vegetables into uniform pieces thinner than the scallops, otherwise the scallops won't touch the grill and won't get good color and charring.
  • If you are anti-charring, then make the vegetables thicker.
  • Blanch the vegetables for a minute to make them pliable so they won't break when the stick goes through them. 
  • Press the scallops individually into the pepper to coat, and skewer them alternately with the vegetables allowing for the flat side of the scallop to be exposed to the grill.
  • At this point, spray them with an anti-sticking product so as not to disturb the pepper and place on a ready grill.
  • Scallops are the most notoriously over-cooked seafood; however, over-cooking destroys them, so just warm them through.
  • Serve with warm or cold bulgur wheat.

Notes

A quality peppercorn is a must on this recipe - at the very least it must be a fresh batch and freshly ground. My peppercorns of choice are the superb berry from the Malabar Coast of India: the Tellicherry.