Recipes

Recipe: Grilled Scallops

Serve on a bed of baby spinach as a warm salad, or with steamed rice as a first course

By Caren McSherry /

Credit: Another Pint Please

Throw some scallops on the BBQ

Serve these grilled scallops on a bed of baby spinach as a warm salad, or with steamed rice as a first course.

Ingredients

  • 
1 pound fresh sea scallops

  • 3 Tbsp. hoisin sauce

  • 1 Tbsp. fresh minced 
ginger

  • 2-3 garlic cloves, minced

  • 2 Tbsp. rice wine vinegar

  • 3 Tbsp. soy sauce

  • 2 tsp. sesame oil

  • 1 Tbsp. peanut or grapeseed oil

  • 1 Tbsp. chili sauce (optional)

  • 10 shiitake mushrooms

  • 1 bunch fresh spinach or arugula, washed and dried



Instructions

  1. Blot the scallops dry on kitchen towels.
  2. In a large bowl, mix together the hoisin, ginger, garlic, vinegar, soy sauce, sesame oil, peanut oil and chili sauce (if using).
  3. Transfer 2 Tbsp. of the sauce to a small bowl and add the shiitake mushrooms.
  4. In the remaining marinade, toss in the scallops and coat them well with the sauce.
  5. Let the scallops marinate for at least 30 minutes.
  6. Heat the barbecue to medium-high and grill the scallops and shiitakes until cooked on both sides.

Serves 6.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.