Grilled Cilantro Lime Scallops With Zucchini And Couscous Food

GRILLED CILANTRO LIME SCALLOPS

Steps:

• In a blender add Garlic (1 clove), Scotch Bonnet Pepper (to taste), Lime (3), Salt (to taste), Kaffir Lime Leaf (1), Scallion (1), Fresh Cilantro (1 cup), Olive Oil (3/4 cup) and Honey (1 tablespoon). Blend until nice and smooth.
• Place your Scallops (to taste) on skewers and lightly season with Salt (to taste) and Ground Black Pepper (to taste). Drizzle the lime cilantro sauce on top.
• Immediately place the scallops over the grill, cook for 2-3 minutes on each side.
• Drizzle once more with the lime cilantro sauce. Serve and enjoy!

CILANTRO SCALLOPS

Steps:

• In a medium bowl, mix together 1/4 cup olive oil, the lime juice, soy sauce, cilantro, chile flakes and garlic. Sprinkle the scallops with salt and pepper. Add the scallops to the marinade, cover with plastic and refrigerate for 30 minutes.
• Heat the remaining 1 tablespoon olive oil in medium, heavy skillet over medium-high heat. Remove the scallops from the marinade, discard the marinade, and place the scallops in the skillet. Sear until lightly browned and cooked to desired doneness, 2 to 3 minutes per side for medium-rare. Arrange the scallops decoratively on a platter and serve with lime wedges.

GRILLED SCALLOPS, ZUCCHINI, AND SCALLIONS WITH WHITE BEANS

Steps:

• Prepare grill. Soak skewers in warm water 30 minutes.
• In a colander rinse and drain beans. Chop cilantro. Squeeze 2 tablespoons juice from lemon. In a bowl toss together beans, cilantro, lemon juice, mustard, and salt and pepper to taste.
• In a saucepan of boiling salted water blanch scallions until barely tender, about 4 minutes. Transfer scallions with tongs to paper towels to drain and season with salt and pepper. Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other manual slicer and season with salt and pepper.
• In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat. Hold 2 skewers parallel to each other and about 1/2 inch apart. Thread 6 scallops onto skewers so flat sides can lie flat on grill. (Each scallop should be pierced by both skewers. This prevents scallops from spinning when turning them over on grill.) Thread remaining scallops onto remaining skewers in same manner. Brush scallops with oil.
• Grill scallions and zucchini on a lightly oiled rack set 5 to 6 inches over glowing coals until zucchini is tender and scallions are golden, about 1 minute on each side. Grill scallops, turning occasionally, until just cooked through, about 4 minutes on each side. (If grilling is out of the question, scallions, zucchini, and scallops-not on skewers-can all be cooked in a large nonstick skillet: Lightly brush skillet with oil and heat over moderately high heat until hot before cooking vegetables and scallops separately.)
• Toss zucchini with beans and serve topped with scallions and scallops and garnished with cilantro.

GRILLED SCALLOPS AND VEGETABLES WITH CILANTRO SAUCE

Steps:

• Spray cold grid with nonstick cooking spray.
• Preheat grill to medium high heat.
• Heat chili oil and sesame oil in small saucepan over medium heat.
• Add green onion; cook about 15 seconds or just until fragrant.
• Add ginger; cook 1 minute.
• Add chicken broth; bring to a boil.
• Cook until liquid is reduced by half.
• Place mixture in blender with cilantro; blend until smooth.
• Set aside.
• Thread scallops and vegetables onto skewers.
• Grill about 8 minutes per side or until scallops turn opaque.
• Serve hot with cilantro sauce.