Summer time is great for barbequing, but aren't you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn't cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!
Serves 4 - 6
- 1 ½ lb Scallops (10/20 count)
- ½ cup Olive oil
- 2 tsp. Kosher salt
- 2 tsp. Pepper
- 1 cup Ginger-lime sauce
- 2 Tbsp. Fresh parsley – chopped
- 1 ea. Lime - sliced
Begin by soaking 8" bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.
Ginger-Lime Sauce
Yields 1 cup
- ½ cup Clam juice
- ½ cup White wine
- 2 Tbsp. Fresh lime juice – from one lime
- 2 Tbsp. Shallots – minced
- 1 tsp. Ginger – peeled and minced
- ¼ tsp. Lime zest – minced
- ½ cup Heavy whipping cream
- 4 Tbsp. Butter – unsalted, chilled
In a sauce pan over medium high heat add clam juice, white wine, lime juice, shallots and ginger. Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup. Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.
Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook "Chef's Special". You can find more free recipes and order the ebook at
http://www.csrecipes.com 
