Skewered Honey-Glazed Scallops with Peach Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
The salsa is also delicious made with diced ripe mangoes. Ingredients:
1 3/4 cups diced peeled peaches (about 3 large) |
1/4 cup diced red bell pepper |
1/4 cup chopped green onions |
3 tablespoons fresh lime juice, divided |
2 tablespoons chopped fresh cilantro |
1 tablespoon minced seeded jalapeño chile |
2 teaspoons minced peeled fresh ginger, divided |
1 garlic clove, minced |
2 tablespoons soy sauce |
2 teaspoons oriental sesame oil |
16 large sea scallops |
2 tablespoons honey |
fresh cilantro leaves |
Directions:
1. Mix peaches, red bell pepper, green onions, 2 tablespoons lime juice, chopped cilantro, jalapeño, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. (Salsa can be made 2 hours ahead. Cover and refrigerate.)
2. Whisk soy sauce, sesame oil, and remaining 1 teaspoon ginger in medium bowl to blend. Add scallops and stir to coat. Let stand 30 minutes at room temperature, turning occasionally.
3. Prepare barbecue (medium-high heat). Whisk honey and remaining 1 tablespoon lime juice in another small bowl. Thread 4 scallops on each of 4 metal skewers. Sprinkle with salt and pepper. Grill scallops until just opaque in centers, brushing occasionally with honey glaze, about 2 minutes per side.
4. Spoon salsa into center of platter. Remove scallops from skewers and arrange atop salsa. Sprinkle with cilantro leaves and serve.
5. Per serving: calories, 280; total fat, 4 g; saturated fat, 1 g; cholesterol, 61 mg; fiber, 3 g Nutritional analysis provided by Bon Appétit
|
|