Tiny New York Kitchen: Jerk Scallops

Tiny New York Kitchen

Tiny New York Kithcen Jerk Scallops

By Victoria Hart Glavin of Tiny New York Kitchen

I used to not be such a fan of scallops because whenever I ordered them they came out rather chewy. Try this Jerk Scallop recipe because, quite frankly, I think that you’ll love it.

Ingredients

2 Teaspoons Granulated Onion

1 Teaspoon Kosher Salt

3/4 Teaspoon Freshly Ground Pepper

3/4 Teaspoon Allspice

1/2 Teaspoon Ground Ginger

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Thyme

1/2 Teaspoon Cayenne Powder

1/4 Teaspoon Dried Habanero Powder

12 Jumbo Scallops

4 Tablespoons Olive Oil

In medium-size bowl combine all spices to make jerk seasoning blend.

Rub scallops down with olive oil. Season them generously with jerk seasoning blend. Cover with plastic wrap. Place in fridge for 30 minutes.

Remove from fridge.

Heat grill to a high heat. You will want to sear scallops on high heat for 1 1/2 to 2 minutes per side until cooked through, but NOT overcooked.

If you do not have a grill then by all means cook in a grill pan over a high heat for 1 1/2 to 2 minutes per side.

Remove from grill and transfer to serving platter and serve immediately.

Serve with rice and garden salad. Serves 6

Prep Time: 40 Minutes
Cook Time: 2 Minutes
Total Time: 42 Minutes


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”

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