Best Soy Ginger Grilled Scallops Recipes

Soy-Ginger Grilled Scallops image

Provided by Martha Stewart

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice, (about 3 limes)
2 tablespoons low-sodium soy sauce
2 tablespoons rice-wine vinegar
2 tablespoons peanut oil
1 tablespoon freshly grated ginger
8 1/2 ounces soba (buckwheat) noodles
1 pound fresh spinach, stems removed, leaves cut into 1/2-inch-wide strips
1 bunch scallions, white and pale-green parts only, thinly sliced diagonally
1 pound shiitake or white mushrooms, stems removed
1 1/2 pounds sea scallops (16 large), tough muscle removed

Steps:

Heat grill until very hot. In a bowl, combine lime juice, soy sauce, vinegar, peanut oil, and ginger; whisk to combine. Set aside.
Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl, and add 6 tablespoons ginger mixture and the scallions; toss to combine, and set aside.
Place remaining ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4-inch-wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfway through cooking. Transfer to the serving platter with the noodles, and serve.

Nutrition Facts : Calories 265 g, Cholesterol 20 g, Fat 9 g, Fiber 5 g, Protein 19 g, Sodium 682 g

SOY-GINGER GRILLED SCALLOPS image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 10

1/4 cup freshly squeezed lime juice (about 3 limes)
2 T low sodium soy sauce
2 T riche wine vinegar
2 T peanut oil
1 T freshly grated ginger
8 1/2 ounmces soba noodles
1 pound fresh spinach, stems removed, leaves cut into 1/2 inch wide strips
1 bunch scallions, white and pale-green parts only, thinly sliced diagonnally
1 pound shiitake or white mushrooms, stems removed
1 1/2 pounds sea scallops (16 large)

Steps:

1. Heat grill until very hot. In a bowl, combine lime juice, soy, vinegar, peanut oil, an dginger; which to combine. Set aside. 2. Bring a medium saucepan of water to a boil, and cook noodles until al dente, about 8 minutes. Place spinach in a colander in the sink, and drain noodles over spinach. Transfer the spinach and noodles to a bowl and add 6 T ginger mixture and the scallions; toss to combine and set aside. 3. Place remmianin ginger mixture in a large bowl; add mushrooms and scallops. Toss to coat. Place mushrooms on grill, smooth-sides up; cook until lightly browned. Turn over, and continue cooking until soft. Remove from grill, and slice into 1/4 inch wide strips. Add to noodle salad, and place on serving platter. Place scallops on grill, and cook until opaque and firm, turning once halfwway through cooking. Transfer to the serving platter with the noodles, and serve.