Thursday, July 10, 2008

Food For Thought Thursdays: Seared Scallops

Hi Everyone! It's full-on summer and the last thing you should be doing is slaving over a hot stove. So, with that in mind, I found something rather light and quick and oh so tasty! Scallops should be readily available and fresh. Serve with a well chilled white wine. Enjoy!

Seared Scallops with Spicy Honey-Citrus Glaze
Bon Appetit, September 2007
1/2 cup orange blossom honey
1/4 cup fresh squeezed orange juice
4 tsps finely grated lemon peel
2 tsps finely grated lime peel
1 tsp hot chilli sauce (such as sambal olek) or a healthy pinch of red pepper flakes

12 -16 Dry-Packed Sea Scallops (approx 1 1/3 pounds)
Combine the glaze ingredients in a small saucepan over medium heat. Warm, stirring to incorporate all the ingredients. When heated through, remove and allow to cool to room temperature.

Clean the scallops removing the tough tendon from the meat. Pat dry.

Thirty (30) minutes prior to grilling, toss the scallops with the room temperature glaze. Pre-heat your grill over medium high heat.

For this recipe you want to protect the scallops from direct contact with the grill, so either use a fish grilling pan or fold a large sheet of aluminum foil in half, spray with PAM and grill the scallops on top of the foil.

Grill the scallops for approximately 90 seconds per side. Serve with a light salad or steamed rice.

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