Grilled Scallops With Chili Dipping Sauce Recipes

SEARED SCALLOPS WITH SWEET CHILLI SAUCE

Steps:

• Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
• To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

GRILLED SHRIMP WITH CHILI COCKTAIL SAUCE

Steps:

• Combine the first 7 ingredients in a bowl, and season with pepper, to taste. Refrigerate until ready to use.
• Heat a grill pan or grill to medium-high.
• Dress the shrimp with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the shrimp onto metal skewers, to ease in turning them, and grill until the shrimp are opaque and firm, about 7 to 8 minutes. Pile the shrimp on a serving platter, and drizzle with the sauce or pass the sauce at the table.

SEARED SCALLOPS WITH ASIAN LIME-CHILE SAUCE

Steps:

• Soak skewers in water 30 minutes.
• Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
• Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
• Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
• Serve scallops with sauce spooned over.

SIMPLE SCALLOPS WITH DIPPING SAUCE

Steps:

• Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
• Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
• Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
• Serve with dipping sauce.

BACON-WRAPPED SCALLOPS WITH CHILI BUTTER

Steps:

• Wrap bacon pieces around the outside of the scallops, then attach with a wooden skewer.
• Cook in a 425 degree oven (on a drip pan) for 20 minutes, or until bacon is sizzling and brown. (Or, cook under the broiler for 15 minutes, or until bacon is sizzling and brown.
• Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.

10 MINUTE PAN SEARED THAI CHILI SCALLOP RECIPE

Steps:

• Heat butter in pan on high heat until melted and lightly foaming.
• Pat scallops dry with paper towel and generously season scallops with salt and pepper.
• Add scallops into pan, with space in between so they can crisp.
• After about 4 minutes on one side, flip scallops. They should have a golden crust on the side that was face-down. (If not, increase heat, and let sear a bit more.)
• Add garlic and thai basil and stir quickly, let lightly brown and become fragrant, do not let burn (about 2-3 minutes).
• Add lemon slices, chili paste, and stir.
• When scallops are still springy to the touch, but bright white and opaque and browned on both sides, serve and top with sauce.

GRILLED SCALLOPS WITH CHILI DIPPING SAUCE

Steps:

• To make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
• Bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
• Puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
• The sauce should have the consistency of ketchup; if too thick, add a bit of water; if too thin, simmer a few minutes to reduce it; set aside.
• Wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
• Add enough olive oil to lightly coat; season with salt and pepper.
• Place the scallops on the grill grate 1-2 inches apart; grill over direct high heat 4-6 minutes until just opaque in the center, turn once halfway through grilling time.
• Remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.

CHILI-LIME CREAM SAUCE

Steps:

• Combine first 4 ingredients in heavy small saucepan. Boil over high heat until reduced by half, about 3 minutes. Add cream and boil until reduced by half, about 2 minutes. Reduce heat to low. Mix in chili-garlic sauce. Add butter, 1 piece at a time, whisking just until melted before adding next piece.
• *Available in the Asian foods section of many supermarkets and at Asian markets.

GRILLED SCALLOPS WITH CHILI DIPPING SAUCE

Steps:

• TO MAKE THE SAUCE: Cut the carrot into 1/4-inch slices. Place in a small saucepan along with 1 cup water, the soy sauce, sriracha, and cumin. Bring the mixture to a boil. Lower the heat to a simmer and cook until the carrots are just tender, about 15 minutes. Purée the mixture in a food processor, adding the vinegar, olive oil, and mint as the motor is running. The sauce should have the consistency of ketchup. If the sauce seems too thick, add a bit of water. If it seems too thin, simmer the sauce for a few more minutes to reduce it. Set aside. Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Place in a medium bowl. Add enough olive oil to lightly coat. Season with salt and pepper. Place the scallops on the grate 1 to 2 inches apart. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce drizzled on top or serve the sauce in small, individual dipping bowls.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.