Grilled Scallops With Chili-Lime Cream Sauce

4-6
Servings
10m
Prep Time
15-18m
Cook Time
25m
Ready In


"This is our of the June 2019 Costco Connection magazine...cook time does not include marinating time..."

Original recipe yields 4-6 servings
OK
  • FOR CHILI-LIME CREAM SAUCE

Nutritional

  • Serving Size: 1 (250.3 g)
  • Calories 463.9
  • Total Fat - 36.7 g
  • Saturated Fat - 15.9 g
  • Cholesterol - 102.6 mg
  • Sodium - 892.9 mg
  • Total Carbohydrate - 9.9 g
  • Dietary Fiber - 1 g
  • Sugars - 1.5 g
  • Protein - 23 g
  • Calcium - 31.2 mg
  • Iron - 1.5 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0 mg

Step 1

Combine scallops, olive oil, salt and pepper to taste, red pepper flakes and garlic. Marinate for 30 minutes.

Step 2

Prepare the sauce: Combine lime juice, wine, ginger and shallots in a small saucepan. cook over high heat until reduced by half (3 minutes). Add cream, lower heat and cook until reduced by half. Remove from the heat. Stir in chili sauce. Whisk in butter 1 tablespoon at a time. Add salt and pepper to taste. Set aside.

Step 3

Preheat barbecue grill to medium-high heat. Grill scallops until opaque throughout, about 1 to 2 minutes per side.

Step 4

Serve scallops with sauce and rice.

Step 5

Tip: Make a bed of grilled asparagus and top with grilled scallops. Pour the sauce over the scallops, or serve the sauce on the side and garnish scallops with chopped parsley.

Tips & Variations


No special items needed.

Related

ellie

Absolutely wonderful! We cut down on the butter too just like another reviewer -- using about 4 tablespoons of butter. We also did add the optional red pepper flakes to the marinade. This was enjoyed by all over rice. Thanks for sharing!

review by:
(16 May 2020)

JostLori

I hesitated before posting this review, because I wasn't able to prepare it exactly as written. I had all the ingredients on hand except the scallops, but when I went to the store - they were out! So I purchased some fresh wild Halibut and continued with the recipe. I have to say the sauce is amazing! I only used 4 tablespoons of the butter, and could have stopped at 3. It was plenty rich enough! I also added quite a bit more sweet chili sauce, just out of personal preference and to overcome the lime juice (which I will cut down to 2 tablespoons next time). Regardless of the changes, this is excellent and will be made again - hopefully with some beautiful sea scallops! Hope you don't mind that I made this with Halibut... Thanks for sharing a lovely recipe!

review by:
(2 Mar 2020)