[CH] Tonight's Dinner - Grilled Scallops with Citrus-Chile Vinaigrette
RisaG (radiorlg@yahoo.com)
Sun, 13 Apr 2003 18:16:17 -0700 (PDT)
This was tonight's dinner. It was really good. The
scallops were perfect.
If you wish more of a chile heat, keep the seeds in.
If you wish more of a side dish from the tomatoes, use
more tomatoes or bigger chunks of tomato.
* Exported from MasterCook *
Grilled Scallops w/Citrus-Chile
Vinaigrette
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Main Dish Quick
Seafood
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
Vinaigrette:
1 thai finger chile -- chopped
2 tbsp lemon juice
2 tbsp key lime juice
2 tbsp fresh oregano -- chopped
2 cloves garlic -- minced
salt and pepper
1/2 cup extra-virgin olive oil
Scallops:
12 lg scallops -- muscle removed
salt and pepper
drizzle extra-virgin olive oil
Tomato Garnish:
8 grape tomatoes
salt and pepper
drizzle extra-virgin olive oil
Scallion Rice Pilaf:
1 cup cooked rice
salt -- to taste
cajun seasoning -- to taste
2 scallions (green & white
parts) -- minced
2 cloves garlic -- minced
salt and pepper
drizzle extra-virgin olive oil -- *
see note
For vinaigrette:
Slice chile in half lengthwise and scoop out seeds.
Finely chop until minced small.
In a small jelly jar, add lemon juice, lime juice,
oregano, salt and pepper, and garlic. With small
whisk, drizzle oil in while whisking. Do this until
vinaigrette is emulsified. You may end up using less
oil.
For scallops:
Soak wooden skewers in water for 30 minutes. Dry well.
Sprinkle salt and pepper over the scallops. Make sure
they are dry before doing this. Skewer the scallops,
all on two skewers.
Drizzle scallops with a bit of the oil.
Skewer the tomatoes on one skewer. Drizzle with a bit
of oil and sprinkle with salt and pepper.
Preheat George Foreman Grill. Once hot, spray with
cooking spray and then place all three skewers on.
Spray tops of food and then close and cook, about 4
minutes, until cooked through. Scallops should be a
bit firm to the touch and more opaque. Not
translucent. Grape tomatoes should have grill marks
and have softened a bit.
Remove from grill. Turn off. Let scallops sit for a
few minutes to finish cooking.
For Scallion Rice Pilaf:
Place scallion and garlic in small microwaveable
container. Drizzle with a bit of oil and sprinkle with
salt and pepper. Cover and cook on HIGH for 2 minutes.
Stir well. Add the rice and mix well. Cover and cook
on HIGH for 2 minutes. Remove and stir well.
To assemble:
Remove scallops and tomatoes from skewers (be very
careful removing the tomatoes as they may fall apart).
Place 3 scallops on each side of the plate. Place a
tomato in between each scallop. Place 1/2 the rice in
the middle. Drizzle some of the vinaigrette over the
scallops and tomatoes.
Stovetop Variation on Pilaf:
In small skillet, drizzle a bit of oil. Saute scallion
and garlic until softened. About 3 minutes. Add rice,
cajun seasoning and pepper. Saute until rice is cooked
through. Drizzle with a bit of the oil. Stir well.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Scallion Rice Pilaf
NOTES : Risa's notes:
* If you have cilantro oil, drizzle a bit of this over
the scallion rice pilaf.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 4/11/03
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