It’s playtime by the grill again kiddies. We’ve been having some hot, dry days that are followed by cool, great for sleep evenings and there’s no sign of rain for days. At last, summer as I know it is here.
This means that the cooking theater known as the patio is back in action. Everything tastes good on the grill: meat, chicken, vegetables and in this case, seafood.
Up for grilling today are some sea scallops. This appetizer is Asian inspired and it’s very simple, the ingredients aren’t hard to locate and it’s a nice change from your usual bacon-wrapped scallop.
What we have at play here are scallops, ginger, lime zest, black pepper and toasted sesame oil….wanna taste?
Grilled Sesame Scallops
12 sea scallops, rinsed and patted dry
12 Cremini mushroom caps
12 wooden skewers
3 Tbsp. toasted sesame oil
zest of 1 lime
juice of 1/2 lime
1 Tbsp. grated ginger
3 Tbsp. chopped fresh chives
1 clove of garlic, minced
1 tsp. ground black pepper
1 Tbsp. coarse sea salt
sesame seeds for garnish
- Fill a container with some water and place your wooden skewers in and allow to soak for a couple of hours.
- In a large bowl, add your sesame oil, lime zest, ginger, garlic, chives and black pepper and whisk to mix. Adjust according to your tastes and set aside some of the marinade to pour over your grilled scallops.
- Add your scallops to the bowl and marinade for 1 hour (room temp.) or a couple of hours in the fridge. When you’re ready to grill, Add the juice of 1/2 lime into the marinade and toss the mixture and place your scallops and mushroom cap alternately on the soaked skewers.
- Season your skewers with coarse sea salt and grill on high heat for 2-3 minutes a side.
- Pour over the reserved marinade as a finishing sauce and and serve immediately.
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