Cooking Scallops in a George Foreman

Fried scallops with sesame seeds, asparagus  and  lemon

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George Foreman grills come in several different shapes, sizes and colors -- with cooking surfaces to accommodate singles, couples or families. These grills feature lids that allow the food to be cooked on both sides at the same time for faster preparation. Grilling scallops on a George Foreman grill is not only quick and easy, but it also results in a healthy low-fat meal. Each sea scallop has approximately 88 calories and less than 1 gram of fat.

Purchase fresh, good quality sea scallops from your local grocery store or fish monger. Scallops should smell fresh, not fishy. They should be creamy white to a light pink in color and should not be soaking in a watery solution at the store where you buy them. Scallops in this type of situation are not fresh or good quality.

Preheat your George Foreman grill to 400 degrees Fahrenheit.

Rinse scallops under cold running water, if desired. Be sure to pat them dry with a paper towel before grilling; otherwise, they will not develop the desired golden crust.

Season the scallops with salt and pepper. For additional flavor, skewer the scallops with a piece of rosemary before grilling.

Oil the grill plates lightly using a paper towel. While the George Foreman grill does have a nonstick coating, the oil will ensure that the tender flesh of the scallop doesn’t stick to the grill.

Close the lid gently and allow the scallops to cook for one minute. Lift the lid and rotate the scallops 90 degrees and close the lid. Continue cooking the scallops for another one to two minutes. Rotating the scallops gives nice seared cross marks.

Remove the scallops from the grill and serve immediately.