Ingredients
- 1 1/2 lb large sea scallops
- 1/4 cup olive oil
- Salt and pepper
- 1/4 tsp red pepper flakes
- 2 garlic cloves, finely chopped
- Cooked jasmine or white rice
- Chili-lime cream sauce
- 1/4 cup freshly squeezed lime juice
- 1/4 cup white wine
- 1/ tbs minced peeled fresh ginger
- 1 large shallot, chopped
- 1/3 cup heavy cream
- 1 Tbs Asian sweet chilie sauce
- 6 Tbs unsalted butter
- Salt and pepper
Preparation
Step 1
Combine scallops, olive oil, salt and pepper to taste, red pepper flakes and garlic. Marinate for 30 minutes
Prepare the sauce: combine lime juice, wine, ginger and shallot in a small saucepan. Cook over high heat until reduced by half, about 3 minutes. Add cream, lower heat and cook until reduced by half. Remove from the heat. Stir in chili sauce. Whisk in butter 1 Tbs at a time. Add salt and pepper to taste. Set aside.
Preheat BBQ grill to medium-high heat. Grill scallops until opaque throughout, about 1-2 minutes per side.
Serve scallops with sauce and rice.
Tip: Make a bed of grilled asparagus and top with grilled scallops. Pour the sauce over the scallops, or serve the sauce on the side and garnish scallops with chopped parsley.