Grilled scallops and begetables with cilantro sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Hot chili oil |
| 1 | teaspoon | Oriental sesame oil |
| 1 | Green onion, chopped | |
| 1 | tablespoon | Finely chopped fresh ginger |
| 1 | cup | 1/3-less salt chicken broth |
| 1 | cup | Fresh chopped cilantro |
| 1 | pounds | Sea scallops |
| 2 | mediums | Zucchini, cut into 1/2\" slices |
| 2 | mediums | Yellow squash, cut into 1/2\" slices |
| 1 | medium | Yellow onion, cut into wedges |
| 8 | larges | Mushrooms |
Directions
1. Spray cold grid with nonstick cooking spray. Preheat grill to med-high heat Heat chili oil and sesame oil in small saucepan over medium-low heat.
Add green onion; cook about 15 seconds or just until fragrant. Add ginger; cook 1 minute.
2.Add chicken broth;bring mixture to a boil. Cook until liquid is reduced by h half. plance mixture in blender or food processor with CILANTRO; blend until smooth. Set aside.
3.Thread scallops and vegetables onto skewers. Grill about 8 minutes per side or until scallops turn opaque. Serve hot with cilantro sauce.
NOTE*** I've never made the scallops/veggies dish, just the sauce. I let it cool a bit. Then i pour the sauce into an ice cube tray. Let it freeze.
Store in a ziploc freezer bag. I've used this sauce on portobellos, on pasta, & other veggies. Be creative.
Posted to FOODWINE Digest 27 Jan 97 by Jane Christensen <KAJMC@...> on Jan 28, 1997.