Рецепт Grilled Scallops with Lemon Ginger Sauce
Fresh scallops are rather expensive here, and only available during certain months.
Lucky for us the frozen food store has them at a more reasonable price.
Even luckier is the scallops without the coral (which I really don’t care for) are even cheaper so we can indulge often.
If using frozen scallops, thaw completely.
Scallops cook quickly on the barbecue. You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the ‘center’, but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough
You could substitute shrimp or any firm white fish.
Grilled Scallops with Lemon Ginger Sauce
Total time: 15 minutes
Ingredients:
- 12oz (360gr) sea scallops (large scallops)
- 1 tsp soy sauce
- 1 tsp paprika, hot or sweet
- 1 tbs olive oil
- skewers if scallops are small – makes it easier to grill
- Lemon Ginger Dipping Sauce:
- 1/2 tbs minced ginger – the equivalent of 3 ‘quarter’ or ‘1 euro’ size slices
- 1 shallot, minced
- 2 tsp walnut or sesame oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml white wine
- juice from 1/2 lemon, about 2 tbs
- 1 tsp soy sauce
Instructions:
If using wooden skewers soak in water for a few minutes.
Mix oil, soy sauce and paprika.
Toss scallops with sauce.
Thread onto skewers, if using.
Grill over direct heat 3 – 5 minutes per side, until they are opaque.
Remove and serve with Lemon Ginger Dipping Sauce – either on the skewers or off.
Lemon Ginger Dipping Sauce:
Heat oil in small saucepan. Add shallot, ginger and sauté briefly.
Add chicken stock and white wine. Bring to a boil and boil until reduced by half.
Add lemon juice and soy sauce, heat briefly.
Remove from heat and allow to cool.
Note: Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
I sometimes look at my recipes and think I really should have more ingredients and more instructions.
Many of my recipes just don’t look complicated enough to be on a food blog.
Well, then I remember the post on toast….
And I recently saw this recipe for ice cubes which is actually one of the better recipes I’ve seen lately.
I digress…..
Sometimes I may even look at one or two.
Today I got one with 20 zucchini (courgette) recipes.
How could I resist?
The site is a French recipe site, not a blog. What I noticed, as I paged through the recipes, is how compact they were. There was one photo for each recipe, a short list of ingredients and a short paragraph of instructions.
Some of the recipes, like the one for Zucchini Rolls Stuffed with Sausage, looked impressive enough in the photo to require at least 15 instructional photos, a list of ingredients as long as my arm and instructions to match.
Instead, there are 7 ingredients and 7 lines of directions.
I’m going to make it and see if I can maintain the simplicity.
When I do I’ll post both recipes (and the link, of course).
If the French can keep it simple and still have delicious food, so can I.
Last update on July 31, 2015
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