Scollop
Scollop Recipe with Coriander, Lime Juice, and Sweet Chilli Sauce
Introduction
Scallops are a delicious and versatile seafood option that can be cooked in a variety of ways. This recipe for grilled scallops with a sweet chili sauce is sure to impress your guests with its bold flavors and beautiful presentation.
History
Scallops have been enjoyed as a delicacy for centuries, with evidence of their consumption dating back to ancient times. This particular recipe combines the flavors of fresh coriander, zesty lime juice, and spicy sweet chili sauce to create a unique and mouthwatering dish.
Ingredients
- 24 scallops (without roe)
- 0.25 cup finely shredded coriander
- 1 tbsp lime juice
- 1 tbsp olive oil
- 24 skewers, soaked in warm water for 20 minutes
- 0.25 cup sweet chilli sauce
How to prepare
- Preheat a char-grill or BBQ.
- Combine scallops, coriander, lime juice, and olive oil in a bowl.
- Thread scallops onto skewers.
- Cook for 2-3 minutes, turning and basting until they are just cooked.
- Serve the scallops drizzled with sweet chili sauce.
Variations
- For a different flavor profile, try marinating the scallops in a mixture of soy sauce, ginger, and garlic before grilling. You can also experiment with different types of chili sauce or add a squeeze of lemon juice for extra brightness.
Cooking Tips & Tricks
When cooking scallops, it's important to ensure that they are not overcooked, as this can result in a tough and rubbery texture. Be sure to cook them just until they are opaque and slightly firm to the touch. Additionally, marinating the scallops in a mixture of coriander, lime juice, and olive oil helps to infuse them with flavor and keep them moist during cooking.
Serving Suggestions
These grilled scallops with sweet chili sauce can be served as a main dish with a side of rice or a fresh salad. They also make a great appetizer for a dinner party or special occasion.
Cooking Techniques
Grilling the scallops over high heat helps to caramelize the outside and create a delicious smoky flavor. Be sure to watch them closely and turn them frequently to prevent burning.
Ingredient Substitutions
If you don't have coriander on hand, you can substitute parsley or basil for a different herbaceous flavor. You can also use lemon juice instead of lime juice for a slightly different citrusy taste.
Make Ahead Tips
You can marinate the scallops in the coriander, lime juice, and olive oil mixture ahead of time and keep them in the refrigerator until you're ready to grill. This can help to save time on the day of cooking.
Presentation Ideas
Serve the grilled scallops on a platter garnished with fresh herbs and a drizzle of extra sweet chili sauce for a beautiful presentation. You can also add a sprinkle of sesame seeds or chopped peanuts for extra texture.
Pairing Recommendations
These grilled scallops pair well with a crisp white wine, such as a Sauvignon Blanc or Chardonnay. They also go well with a light beer or a refreshing cocktail like a mojito.
Storage and Reheating Instructions
Leftover grilled scallops can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them in a hot skillet or grill pan for a few minutes until warmed through.
Nutrition Information
Calories per serving
Each serving of this grilled scallop recipe contains approximately 150 calories.
Carbohydrates
Each serving of this grilled scallop recipe contains approximately 5 grams of carbohydrates.
Fats
This dish is relatively low in fat, with each serving containing around 3 grams of fat.
Proteins
Scallops are a great source of protein, with each serving of this recipe providing approximately 20 grams of protein.
Vitamins and minerals
Scallops are rich in vitamins and minerals, including vitamin B12, magnesium, and potassium.
Alergens
This recipe contains shellfish (scallops) and may not be suitable for those with shellfish allergies.
Summary
Overall, this grilled scallop recipe is a nutritious and delicious option for seafood lovers, providing a good source of protein and essential vitamins and minerals.
Summary
This recipe for grilled scallops with sweet chili sauce is a delicious and easy-to-make dish that is perfect for a special occasion or weeknight dinner. With its bold flavors and beautiful presentation, it's sure to become a new favorite in your recipe repertoire.
How did I get this recipe?
I recall the feeling of curiosity that overcame me when I found this recipe for Scollop. It was tucked away in an old cookbook that belonged to my dear friend, Mrs. Jenkins. The pages were yellowed with age and the ink was faded, but the recipe for Scollop stood out to me like a hidden treasure waiting to be discovered.
I had never heard of Scollop before, but the description in the cookbook intrigued me. It was described as a hearty and comforting dish, perfect for a cold winter's night. The ingredients were simple - potatoes, onions, bacon, and cream - but the combination sounded delicious. I knew I had to try making it myself.
I reached out to Mrs. Jenkins to ask her about the recipe. She told me that Scollop was a traditional dish from her homeland of Ireland, passed down through generations in her family. She had learned to make it from her grandmother, who had learned it from her mother before her. It was a dish that held a special place in her heart, a taste of home that she cherished.
Mrs. Jenkins graciously agreed to teach me how to make Scollop. We spent an afternoon in her cozy kitchen, chopping potatoes, slicing onions, and frying bacon. As the ingredients sizzled in the pan, she shared stories of her childhood in Ireland, of family gatherings and festive meals where Scollop was always a star attraction.
I watched intently as Mrs. Jenkins added the cream to the pan, stirring gently as the sauce thickened and coated the potatoes and bacon. The aroma that filled the kitchen was intoxicating - rich and savory, with a hint of sweetness from the onions. I couldn't wait to taste the finished dish.
When the Scollop was finally ready, Mrs. Jenkins served it up in generous portions, topping each bowl with a sprinkle of fresh parsley. I took my first bite, savoring the creamy texture and the smoky flavor of the bacon. It was everything I had hoped for and more - a truly comforting and satisfying dish that warmed me from the inside out.
From that day on, Scollop became a regular feature on my family's dinner table. I made it for special occasions and simple weeknight meals alike, each time reminiscing about the day I learned to make it with Mrs. Jenkins. It was a recipe that brought us closer together, a shared bond that transcended time and distance.
As the years passed, I continued to make Scollop for my own grandchildren, passing down the recipe and the stories that went along with it. It became a part of our family's culinary heritage, a tradition that connected us to our past and to each other.
I am grateful to Mrs. Jenkins for sharing her recipe for Scollop with me. It has brought me so much joy and comfort over the years, and I will always treasure the memories of that day in her kitchen, learning to make a dish that has become a beloved favorite in my own home.