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Grilled Scallops with
Ginger-Lime Sauce
by: Richard Massey
Summer time is great for
barbequing, but aren’t you tired of burgers and hotdogs? At your next
party why not try something a little classier. This scallop recipe is so
easy, but so good. If the weather doesn’t cooperate, you can also pan
sear the scallops without the skewer. Either way this dish will make
your parties the most popular in the city. Be patient with the sauce
making sure to reduce the liquid as direct or the sauce will be too
thin. You can substitute shrimp and other seafood with this recipe as
well. Enjoy!
Serves 4 - 6
Begin by soaking 8” bamboo
skewers in water for 30 minutes. Rinse scallops and thread on skewer so
they lie flat. Pat dry and brush with olive oil; season with salt and
pepper. Place scallops on a greased hot grill. Cook turning once until
scallops are done (about 4 -7 minutes). Transfer to a serving dish and
top with Ginger-lime sauce. Garnish with chopped parsley and lime
slices.
Ginger-Lime Sauce
Yields 1 cup
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½ cup Clam juice
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½ cup White wine
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2 Tbsp. Fresh lime juice
– from one lime
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2 Tbsp. Shallots –
minced
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1 tsp. Ginger – peeled
and minced
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¼ tsp. Lime zest –
minced
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½ cup Heavy whipping
cream
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4 Tbsp. Butter –
unsalted, chilled
In a sauce pan over medium
high heat add clam juice, white wine, lime juice, shallots and ginger.
Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup. Turn
down to low and while stirring add the butter one tablespoon at a time
until butter is incorporated.
About The Author
Chef Richard has
served in some of the finest restaurants in Washington State and is the
author of the e-book “Chef’s Special”. You can find more free recipes
and order the e-book at
http://www.csrecipes.com
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