| 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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