Best Grilled Scallops With Chili Dipping Sauce Recipes

Grilled Scallops With Chili Dipping Sauce image

Number Of Ingredients 12

FOR THE SAUCE:
1 medium carrot
2 teaspoons soy sauce
1 teaspoon hot garlic chili sauce (sriracha)
1/4 teaspoon ground cumin
1 tablespoon rice vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh mint
1 1/4 pounds large sea scallops (20 scallops)
extra-virgin olive oil
kosher salt
freshly ground black pepper

Steps:

TO MAKE THE SAUCE: Cut the carrot into 1/4-inch slices. Place in a small saucepan along with 1 cup water, the soy sauce, sriracha, and cumin. Bring the mixture to a boil. Lower the heat to a simmer and cook until the carrots are just tender, about 15 minutes. Purée the mixture in a food processor, adding the vinegar, olive oil, and mint as the motor is running. The sauce should have the consistency of ketchup. If the sauce seems too thick, add a bit of water. If it seems too thin, simmer the sauce for a few more minutes to reduce it. Set aside. Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Place in a medium bowl. Add enough olive oil to lightly coat. Season with salt and pepper. Place the scallops on the grate 1 to 2 inches apart. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce drizzled on top or serve the sauce in small, individual dipping bowls.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

Simple Scallops With Dipping Sauce image

Provided by Chef floWer

Time 15m

Yield 10 Canapes

Number Of Ingredients 12

olive oil flavored cooking spray
10 scallops
2 tablespoons cilantro leaves, for garnish (leaves only)
1 teaspoon sesame seeds
2 tablespoons fish sauce
1 tablespoon lemon juice
1 teaspoon sesame oil
1 tablespoon brown sugar
2 teaspoons red onions, finely diced
2 teaspoons cucumbers, finely diced
2 teaspoons carrots, finely diced
1 teaspoon jalapeno pepper, fresh and finely diced (optional)

Steps:

Combine all ingredients for dipping sauce in a small mixing bowl and mix until sugar has dissolved. Set aside.
Spray cooking oil in pan, heat pan on a medium heat then cook the scallops on both sides for about 4 minutes each side or until lightly brown.
Add cooked scalloped on individual tooth picks then garnish with cilantro leaves and sesame seeds.
Serve with dipping sauce.

Seared scallops with sweet chilli sauce image

Provided by John Torode

Categories Canapes

Time 20m

Yield Makes 20

Number Of Ingredients 6

knob of fresh root ginger
handful coriander stems or leaves
2 garlic cloves
4 tbsp vegetable oil , plus extra for cooking
20 scallops
sweet chilli sauce , to serve (recipe below)

Steps:

Place the ginger, coriander and garlic in a pestle and mortar, then pound to a paste. Add the oil and mix through. Pour over the scallops and rub in until they are covered with the mixture. Thread each scallop onto a skewer (see Know-how, below). Can be done up to 1 day in advance.
To cook, heat a non-stick frying pan until really hot. Place a couple of skewers in the pan and cook for 2 mins, until starting to turn golden. Turn over, drizzle with more oil if needed, then cook for another min. Serve with sweet chilli sauce.

Nutrition Facts : Calories 51 calories, Fat 3 grams fat, Protein 6 grams protein, Sodium 0.17 milligram of sodium

Seared Scallops with Asian Lime-chile Sauce image

Yield Makes 4 servings

Number Of Ingredients 11

1 small garlic clove, chopped
1 small fresh hot chile (2 1/2 inches long, preferably red), chopped, including seeds
2 1/4 teaspoons sugar
2 tablespoons seasoned rice vinegar
2 tablespoons Asian fish sauce
1 1/2 tablespoons water
1 tablespoon fresh lime juice
16 medium sea scallops (1 pound), tough muscle removed from side of each if necessary
1 tablespoon olive oil
Special Equipment
4 (8-inch) bamboo skewers

Steps:

Soak skewers in water 30 minutes.
Pound garlic, chile, and sugar to a fine paste with a mortar and pestle. Stir paste together with vinegar, fish sauce, water, and lime juice. (Alternatively, purée sauce ingredients together in a blender.)
Pat scallops dry. Thread 4 on each skewer (flat sides facing out; see photo), then brush both sides with oil (2 teaspoons total for 4 skewers). Season scallops with salt and pepper.
Brush a 12-inch nonstick skillet with remaining teaspoon oil and heat over high heat until hot but not smoking. Sear scallops, turning over once, until just cooked through, about 6 minutes total.
Serve scallops with sauce spooned over.