| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 1 | ts | Hot chili oil |
| 1 | ts | Oriental sesame oil |
| 1 | Green onion, chopped | |
| 1 | tb | Finely chopped fresh ginger |
| 1 | c | 1/3-less salt chicken broth |
| 1 | c | Fresh chopped cilantro |
| 1 | lb | Sea scallops |
| 2 | md | Zucchini, cut into 1/2" slices |
| 2 | md | Yellow squash, cut into 1/2" slices |
| 1 | md | Yellow onion, cut into wedges |
| 8 | lg | Mushrooms |
INSTRUCTIONS
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@ASUVM.INRE.ASU.EDU> on Jan 28, 1997.
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