| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
t |
Hot chili oil |
| 1 |
t |
Oriental sesame oil |
| 1 |
|
Green onion, chopped |
| 1 |
T |
Finely chopped fresh ginger |
| 1 |
c |
1/3-less salt chicken broth |
| 1 |
c |
Fresh chopped cilantro |
| 1 |
lb |
Sea scallops |
| 2 |
|
Zucchini, cut into 1/2" |
|
|
slices |
| 2 |
|
Yellow squash, cut into 1/2" |
|
|
slices |
| 1 |
|
Yellow onion, cut into |
|
|
wedges |
| 8 |
|
Mushrooms |
INSTRUCTIONS
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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