|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 8g||28%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Try this Thai recipe for Grilled Scallops. Either fresh mango or peaches can be used, depending on what is fresh and available where you live. Either sea scallops or larger bay scallops can be used in this recipe, and both are equally delightful. As a bonus, the same recipe for the marinade doubles as a sauce which you spoon over just before eating, making this scallops recipe simple as well as colorful and gourmet-delicious. Perfect for a cookout or barbecue party.
- 6 to 8 sea scallops OR 10-14 bay scallops (enough for 2 people)
- 1 to 2 mangoes (cut into large chunks, OR 3 peaches (fruit should be ripe but still firm))
- 1 large red bell pepper
- For the Marinade:
- 4 tbsp. lime juice (juice of 2 limes)
- 4 tbsp. fish sauce (available in tall bottles at Asian food stores)
- 4 tbsp. oil (such as coconut or canola)
- 2 tsp. garlic
- 1/2 cup fresh coriander (chopped)
- 1 fresh red chili (deseeded and minced, OR 1/2 tsp. cayenne pepper)
- 1/2 tsp. coarsely-ground black pepper
- 2 heaping tsp. brown sugar (not packed)
- Optional: 1 to 2 tsp. butter
Rinse the scallops under cool water. Pat dry and place in a large mixing bowl.
Cut the mango or peaches and red bell pepper into chunks approximating the size of the scallops (for sea scallops, you want large pieces). Place these in the bowl with the scallops.
Place all the marinade ingredients (except the butter) together in a saucepan. Stir well to create a thin, but tasty marinade.
Pour half of the marinade over the scallops, mango or peaches, and pepper, gently stirring it in. Leave the remainder in the saucepan.
Allow scallops, fruit, and pepper to marinate for about 10 minutes (no longer than 15). Meanwhile, heat up your grill/barbecue.
Gently spear the scallops together with the fruit and red pepper. You can either spear the scallops through the center or through the sides (side-spearing works better for even cooking).
Before cooking, quickly brush your grill with a little vegetable oil to prevent sticking.
Cook the skewers over a hot grill for 10 to 15 minutes. Brush with a little of the leftover marinade from the bottom of the bowl the first couple of times you turn them. You can also sprinkle with a little more black pepper.
The skewers are done when scallops are lightly browned, and the peach and red pepper are softened. Scallops are done when they firm up and are opaque (not translucent) in the center.
Warm up the saucepan containing the reserved marinade over medium heat. This only takes 30 seconds to 1 minute, just until warm - any longer will destroy the taste. If desired, add a little butter. When the butter melts, stir the sauce and it's ready!
Taste-test the sauce, adding more sugar if too sour for your taste, or more lime/lemon if too sweet or too salty.
Serve the scallop skewers with rice and some of the sauce spooned over. Or you can use the sauce as a dip if eating the scallop skewers on their own.