Seafood

GRILLED SCALLOP ALA CHILI

  • 1 1/4 pounds Scallops
  • Olive oil
  • Kosher (coarse) salt
  • Black pepper, fresh ground
  • SAUCE
  • 1 cup Water
  • 1 medium Carrot
  • 2 teaspoons Soy sauce, dark
  • 1 teaspoon Hot chili-garlic sauce
  • 1/4 teaspoon Cumin powder
  • 1 tablespoon Olive oil, virgin
  • 1 tablespoon Rice wine vinegar
  • 1 teaspoon Mint, fresh, chopped

    • Make the sauce by cutting the carrot into thin coins. Then add them and the water, soy sauce, chili-garlic sauce and cumin into a pan. Simmer this for 15 minutes.

    While it is cooling, wash and pat dry the scallops. Set aside.

    Puree the sauce in a blender and add the olive oil, vinegar and mint while the motor is still running. This will produce a mixture with the consistency of ketchup. Add water to thin it out or let it cook down to thicken.

    Toss the scallops with the olive oil, salt and pepper.

    Grill over high heat for around 5-6 minutes.

    Serve with the sauce drizzled over them or serve the sauce in separate bowls for dipping.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Kevin Taylor of Fort Wayne, IN. 

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