Seared Sea Scallops with Sweet and Spicy Dipping Sauce
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You can grill almost any kind of shellfish. Shrimp and scallops top the list in popularity, but one day you must try grilled lobster tails bathed in butter. And if oysters are your thing, buy the largest ones you can. They will be the most succulent hot off the grill.
ingredients
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serves: 4
20 large sea scallops (about 1 1/2 ounces each)
Vegetable oil
Kosher salt
Freshly ground black pepper
SAUCE:
4 large garlic cloves, thinly sliced
2 tablespoons soy sauce
1 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon granulated sugar
1/2 teaspoon crushed red pepper flakes
1 tablespoon fresh lemon juice
10 leaves fresh cilantro
Servings Per Recipe: 4
Amount per Serving
Calories: 235
- Total Fat: 4.3 g
- Saturated Fat: 1.1 g
- Trans Fat: 0 g
- Cholesterol: 87.2 mg
- Sodium: 1002.7 mg
- Total Carbs: 5.9 g
- Dietary Fiber: 0.2 g
- Sugars: 4.2 g
- Protein: 40.6 g
preparation
1. To make the sauce: In a small saucepan, combine the garlic, soy sauce, vinegar, fish sauce, sugar, and red pepper flakes. Bring the mixture barely to a simmer over medium heat, but do not boil it. Remove the pan from the heat. Add the lemon juice. Set the sauce aside until ready to serve. Add cilantro leaves just before serving.
2. Rinse the scallops under cold water and pat dry. Remove and discard the small, tough side muscle from each scallop that has one. Brush or spray the scallops on all sides with oil and season with salt and pepper to taste. Thread the scallops through their sides onto skewers so the scallops lie flat. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once. Serve warm with the dipping sauce.
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