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Recipes Nugget Markets Signature Recipes

Grilled Sea Scallops with Tarragon Marinade

Prep time
30 minutes PT30M
Cook time
8-12 minutes PT12M
Yield
Serves 4
Difficulty
1 out of 5 on the difficulty scale
Nugget Markets quick and easy

Ingredients

  • 16 large sea scallops
  • 8 large skewers
  • 4 tablespoons tarragon, minced
  • 2 tablespoons Dijon mustard
  • Cracked black pepper to taste
  • ¼ cup olive oil
  • 2 tablespoons shallots, minced
  • 8 small mushrooms (your choice)
  • 1 small red onion, diced for the skewers and sautéed to slightly soften
  • 1 small red bell pepper, diced for the skewers and sautéed to slightly soften
  • 4 green onions, whole
  • Kosher or sea salt to taste

Preparation

Heat wood-fired or propane grill to medium-high heat.

In a bowl, marinate the scallops with the tarragon, Dijon, pepper, shallots, mushrooms, peppers, green onions and olive oil. Let marinate for at least 20 minutes. Then skewer the scallops and vegetables, alternating between scallop and vegetables until you have at least 2 scallops on each set of 2 skewers. Season with salt just before placing on the grill.

Grill skewers for 4-6 minutes on each side. Remove promptly from heat and serve immediately.

Techniques used in this recipe:

grill (I)
grill (I): a cooking technique in which foods are cooked by a radiant heat source placed below the food.

Pair with

  • Riesling

    Considered by many to be the most noble and unique wine grape varietal in the world. These kings of Alsace's wines are known for their soaring acidity and considerable concentration. This wine is often lower in alcohol, giving it less body. Rieslings are dry, with a fruity yet firm taste.

  • Sauvignon/Fume Blanc

    Sauvignon Blanc is taut, supple and herbal. With high acidity and aromas of tea, meadow and green herb, Sauvignon Blanc has a suitable name derived from the French "sauvage", meaning "wild".

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