Friday, September 15, 2017

Grilled Scallops with Ginger Shallot Sauce

Scallops are amazing no matter how you prepare them - but this sauce takes it over the top. I love the combination of sautéed shallots, ginger and garlic. What really makes the sauce special is sambal (chili garlic sauce) which you can find in the Asian section of most grocery stores.

Serve these scallops over rice along with some sparkling white wine and you have a gourmet meal in under 30 minutes!


1. Preheat grill to high.
2. Melt coconut oil in a skillet over medium heat. Add shallot and garlic and cook for 1-2 minutes, or until fragrant. Add the remaining sauce ingredients and cook for 1 minute longer. Turn heat to low and keep warm.



3. Place scallops on a plate and pat dry. Drizzle with olive oil and season with salt and pepper on both sides. Grill for 2-3 minutes per side, or until just cooked through.





4. Serve scallops over rice and spoon sauce over.


Grilled Scallops with Ginger Shallot Sauce
Serves 2-3

All you need:
Sauce
2 tablespoons coconut oil
3 shallots, finely diced
2 garlic cloves, minced
1 teaspoon freshly grated peeled ginger
2 tablespoons tamari (or soy sauce)
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon sambal oelek

1 pound jumbo scallops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Jasmine rice, for serving

All you do:
1. Preheat grill to high.
2. Melt coconut oil in a skillet over medium heat. Add shallot and garlic and cook for 1-2 minutes, or until fragrant. Add the remaining sauce ingredients and cook for 1 minute longer. Turn heat to low and keep warm.
3. Place scallops on a plate and pat dry. Drizzle with olive oil and season with salt and pepper on both sides. Grill for 2-3 minutes per side, or until just cooked through.
4. Serve scallops over rice and spoon sauce over.

No comments:

Post a Comment