Grilled Scallops and White Asparagus
The rib-eye steak Robert was preparing for dinner last night sure looked and smelled good, but being primarily a pescatarian, I had another culinary vision for the evening meal. Earlier that afternoon I picked up 3/4 pounds of large, fresh sea scallops, figuring that the meat eaters would also enjoy a taste of the bivalve mollusc feast I was about to prepare. Sea scallops are so delicious you don’t need to do much to prepare them, but the marinade I improvised was delectable beyond belief and I finally had to slap the carnivores’ wrists and warn them to leave my scallops alone!
Ingredients for Marinade
- Juice of 1 lime
- 2 Tbsp sesame oil
- ½ tsp curry powder
- 1 tsp Sriracha sauce (or more)
- 1 Tbsp oyster sauce or fish sauce
- 1 tsp Mirin
- 1 small minced jalapeño
- 1 small minced red onion
- Salt & pepper
Mix all the marinade ingredients in a medium size bowl. Add ¾ to 1 pound of sea scallops and turn to coat well. Cover and refrigerate for about an hour. Grill scallops over medium heat, about 1-2 minutes per side (depending on size of scallop), careful not to overly char their delicate flesh. Serve with grilled white asparagus, or your favorite vegetable or salad, and lemon wedges.
How easy is that?
RSA
