Ingredients
- 1 1/2 pounds scallops ( large sea scallops)
- 1/4 cup olive oil
- Salt and pepper, to taste
- 1/4 teaspoon red pepper flakes (optional)
- 2 garlic cloves, finely chopped
- Cooked jasmine or white rice
- FOR CHILI-LIME CREAM SAUCE
- 1/4 cup lime juice, freshly squeezed
- 1/4 cup white wine (not cooking wine)
- 1 tablespoon ginger root (minced)
- 1 large shallot, chopped
- 1/3 cup heavy whipping cream
- 2 tablespoons chili sauce (Asian sweet chili sauce or garlic chili sauce)
- 6 tablespoons unsalted butter
- Salt and pepper, to taste
How to Make
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Step 1: Combine scallops, olive oil, salt and pepper to taste, red pepper flakes and garlic. Marinate for 30 minutes.
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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.
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Step 3: Preheat barbecue grill to medium-high heat. Grill scallops until opaque throughout, about 1 to 2 minutes per side.
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Step 4: Serve scallops with sauce and rice.
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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.
We hope you enjoy this recipe!
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