SPICY SCALLOPS WITH WASABI-SAKE SAUCE
LIsa bernstein
NICE START THE AN ASIAN INSPIRED MEAL OR A TERRIFIC ENTREE.
ingredients
- PEANUT OR CANOLA OIL FOR COATING
- 24 LARGE SEA SCALLOPS
- 1/2 CUP SAKE, MIRIN OR SWEET SHERRY
- 3 TBSP WASABI PASTE
- 1 TBSP MINCED FRESH GINGER
- 3 TBSP SOY SAUCE,PLUS EXTRA AS NEEDED
- ASIAN SESAME OIL FOR BRUSHING
- CHIVES FOR GARNISH
directions
- 1
PREHEAT A GAS GRILL ON HIGH AND OIL THE SEAFOOD GRILL BASKET OR RACK.
- 2
TO MAKE THE SAUCE, MIX TOGETHER THE SAKE, 1 TBSP OF THE WASABI PASTE, GINGER, AND 1 TBSP OF THE SOY SAUCE IN A SMALL BOWL. SET ASIDE.
- 3
LAY SCALLOPS ON A PLATTER AND BRUSH BOTH SIDES WITH SESAME OIL. COMBINE THE REMAINING 2 TBSP SOY SAUCE AND REMAINING 2 TBSP WASABI PASTE, ADDING MORE SOY IF NEEDED TO THIN, AND BRUSH GENEROUSLY ON BOTH SIDES OF SCALLOPS.
- 4
LET SCALLOPS SIT 15-30 MINUTES BEFORE GRILLING.
- 5
GRILL THE SCALLOPS OVER HIGH HEAT, TURNING ONCE, UNTIL FIRM AND OPAQUE, 3-4 MINUTES TOTAL. SERVE WITH WASABI-SAKE SAUCE FOR DIPPING.
notes
THIS IS A VERY EASY QUICK MEAL, THE TIME IS IN THE MARINATING.
Source: Lisa Bernstein
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