| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Barbecue ma, Barbman1 |
4 |
servings |
INGREDIENTS
| 2 |
lb |
Sea scallops; rinsed and dried |
| 1/4 |
c |
Apple cider |
| 1/4 |
c |
Light soy sauce |
| 1/4 |
c |
Balsamic vinegar |
| 1/2 |
oz |
Sesame oil |
| 2 |
|
Stalks scallion; chopped fine |
| 2 |
tb |
Fresh ginger root; minced |
| 1 |
tb |
Hoisin sauce |
| 1 |
lg |
Garlic clove; minced |
| 1 |
md |
Jalapeno; minced |
| 1 |
ts |
Hot pepper flakes |
| 1/2 |
ts |
White pepper |
| 1 |
ds |
Kosher salt |
INSTRUCTIONS
For the marinade, whisk the all wet and dry ingredients until blended, add
green onions. Place scallops in a large plastic storage bag, pour marinade
over the scallops. Put in refrigerator for 4 hours.
Remove scallops from plastic bag and place on paper towels to dry off the
marinade before you light the grill. Place charcoal in a pyramid shape and
light with either lighter fluid, electric starter or chimney starter. Wait
until coals are gray and spread in a single layer for the direct heat
method. Spray grid with non-stick spray and let grid heat over the hot
coals (the hotter the grid, the less chance the food will stick). Place
scallops on the grid or for best results use a greased vegetable & fish
grill basket. The baskets are available at most department stores outdoor
leisure departments. Grill for 3 minutes, baste with marinade and turn,
grill 2-3 minutes, baste again with marinade until done. Scallops cook very
quickly, it should take no more than 6 minutes of cooking time, total.
NOTES : For the finishing sauce bring remaining marinade to a boil on the
stovetop for approximately 5-6 minutes. Serve on the side at the table.
Recipe by: The BarBeQue Man
Converted by MM_Buster v2.0l.
A Message from our Provider:
“The church is prayer-conditioned.”