Grilled Sea Scallop and Shiitake Skewers Recipe

Sea scallops: Large, tender, and sweet, these are the star of the dish.

Shiitake mushrooms: Earthy and meaty, they complement the scallops perfectly.

Olive oil: Used to brush the skewers, adding a rich flavor and helping to prevent sticking.

Salt: Enhances the natural flavors of the scallops and mushrooms.

Freshly ground black pepper: Adds a touch of heat and complexity.

Freshly squeezed lemon juice: Drizzled over the skewers before serving, it adds a bright, zesty finish.

When threading the scallops and shiitake mushrooms onto the skewers, make sure to leave a small gap between each piece. This allows the heat to circulate more evenly, ensuring that the scallops cook through without overcooking the mushrooms. Additionally, using metal skewers can help conduct heat through the center, promoting even cooking from the inside out.

• sea scallops - Substitute with large shrimp: Large shrimp have a similar texture and can be grilled in the same manner as sea scallops.

• sea scallops - Substitute with bay scallops: Bay scallops are smaller but can still provide a similar flavor profile when grilled.

• shiitake mushrooms - Substitute with cremini mushrooms: Cremini mushrooms have a similar earthy flavor and can be skewered and grilled just like shiitake mushrooms.

• shiitake mushrooms - Substitute with portobello mushrooms: Portobello mushrooms have a meaty texture and rich flavor that works well on the grill.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it suitable for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, ideal for grilling.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, enhancing the overall taste.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor compared to regular table salt.

• freshly ground black pepper - Substitute with white pepper: White pepper has a slightly different flavor but can still provide the necessary heat and spice.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and can be used to spice up the dish.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and freshness, complementing the seafood and mushrooms.

• freshly squeezed lemon juice - Substitute with white wine vinegar: White wine vinegar provides a tangy flavor that can enhance the overall taste of the skewers.

• Allow the grilled sea scallops and shiitake mushrooms to cool to room temperature before storing. This prevents condensation, which can make the food soggy.

• Place the skewers in an airtight container. If the skewers are too long, you can remove the scallops and mushrooms from the skewers and store them separately.

• For added freshness, layer the scallops and mushrooms between sheets of parchment paper. This helps to absorb any excess moisture and keeps them from sticking together.

• Store the container in the refrigerator if you plan to consume the leftovers within 2-3 days. The scallops and mushrooms will retain their flavor and texture best within this time frame.

• If you need to store them for a longer period, consider freezing. Place the scallops and mushrooms on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze them for about 1-2 hours until they are solid.

• Once frozen, transfer the scallops and mushrooms to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness.

• When ready to reheat, thaw the scallops and mushrooms in the refrigerator overnight. This gradual thawing process helps maintain their texture and flavor.

• To reheat, preheat your oven to 350°F (175°C). Place the scallops and mushrooms on a baking sheet and cover with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes, or until warmed through.

• Alternatively, you can reheat them on the grill. Preheat the grill to medium heat and place the scallops and mushrooms back on skewers if they were removed. Grill for 2-3 minutes per side, or until heated through.

• Drizzle with fresh lemon juice before serving to revive the bright flavors.

• Oven Method: Preheat your oven to 275°F (135°C). Place the leftover grilled sea scallop and shiitake skewers on a baking sheet lined with aluminum foil. Cover the skewers loosely with another piece of foil to prevent them from drying out. Heat for about 10-15 minutes, or until the scallops are warmed through.

• Stovetop Method: Heat a non-stick skillet over medium-low heat. Add a small amount of olive oil to the pan. Place the skewers in the skillet and cover with a lid. Cook for about 3-4 minutes on each side, or until the scallops and shiitake mushrooms are heated through.

• Microwave Method: Place the skewers on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked. This method is quicker but may slightly alter the texture of the scallops.

• Steaming Method: Set up a steamer basket over a pot of simmering water. Place the skewers in the basket and cover with a lid. Steam for about 5-7 minutes, or until the scallops and shiitake mushrooms are heated through. This method helps retain moisture and tenderness.

• Air Fryer Method: Preheat your air fryer to 300°F (150°C). Place the skewers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method can help maintain the grilled texture.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C). Place the skewers in a vacuum-sealed bag or a resealable bag with the air removed. Submerge in the water bath for about 20-30 minutes. This method ensures even reheating without overcooking.

• Grill: Used to cook the skewers over medium-high heat, providing a smoky flavor and beautiful grill marks.

• Skewers: Used to thread the sea scallops and shiitake mushrooms, making them easy to handle and cook evenly.

• Brush: Used to apply olive oil onto the skewers, ensuring even coating and preventing sticking.

• Tongs: Used to turn the skewers on the grill, allowing for safe and easy handling.

• Basting brush: Used to apply the olive oil mixture evenly over the skewers.

• Lemon squeezer: Used to extract fresh lemon juice to drizzle over the skewers before serving.

• Cutting board: Used as a surface to prepare and organize the scallops and mushrooms before threading them onto the skewers.

• Knife: Used to remove the stems from the shiitake mushrooms and to make any necessary cuts to the scallops.

• Measuring spoons: Used to measure out the olive oil, salt, and black pepper accurately.

• Mixing bowl: Used to combine and mix the olive oil, salt, and black pepper before brushing onto the skewers.

Preheat the grill: Start preheating the grill while you prepare the ingredients to save time.

Prep ingredients in advance: Clean and remove stems from shiitake mushrooms and pat dry sea scallops ahead of time.

Use metal skewers: Metal skewers heat up and cook food faster than wooden ones.

Batch brushing: Brush all skewers with olive oil at once to speed up the process.

Organize your workspace: Keep salt, black pepper, and lemon juice within reach to streamline seasoning and finishing touches.