GRILLED SCALLOPS WITH CHILI DIPPING SAUCE
Number Of Ingredients 12
Steps:
- TO MAKE THE SAUCE: Cut the carrot into 1/4-inch slices. Place in a small saucepan along with 1 cup water, the soy sauce, sriracha, and cumin. Bring the mixture to a boil. Lower the heat to a simmer and cook until the carrots are just tender, about 15 minutes. Purée the mixture in a food processor, adding the vinegar, olive oil, and mint as the motor is running. The sauce should have the consistency of ketchup. If the sauce seems too thick, add a bit of water. If it seems too thin, simmer the sauce for a few more minutes to reduce it. Set aside. Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Place in a medium bowl. Add enough olive oil to lightly coat. Season with salt and pepper. Place the scallops on the grate 1 to 2 inches apart. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce drizzled on top or serve the sauce in small, individual dipping bowls.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
SIMPLE SCALLOPS WITH DIPPING SAUCE
Entry for Chef #200736 - This is a quick recipe for canapes when you're entertaining or when you want a snack. It's easy to put together. You may cook the scallops on the BBQ or on a pan (as directed). Enjoy.
Provided by Chef floWer
Categories Broil/Grill
Time 15m
Yield 10 Canapes
Number Of Ingredients 12
Steps:
- Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
- Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
- Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
- Serve with dipping sauce.
SEARED SCALLOPS WITH SWEET CHILLI SAUCE
Impress your friends with these stylish, healthy canapés
Provided by John Torode
Categories Canapes
Time 20m
Yield Makes 20
Number Of Ingredients 6
Steps:
- Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
- To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.
Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium
SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE
Categories Shellfish Sauté Low Fat Quick & Easy Vinegar Lime Hot Pepper Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Soak skewers in water 30 minutes.
- Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
- Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
- Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
- Serve scallops with sauce spooned over.
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