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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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I got this recipe from the seafood counter. I haven't tried it yet. Ingredients:
8 ounces uncooked vermicelli |
1/2 lb bay scallop |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup thai sweet chili sauce, divided |
1 cup shredded carrot |
1 cup bean sprouts |
1/4 cup chopped dry roasted salted peanut |
2 tablespoons chopped fresh basil |
Directions:
1. Preheat grill to medium high heat.
2. Cook pasta according to package directions; drain.
3. Lightly coat pasta with cooking spray to avoid sticking.
4. Meanwhile sprinkle scallops evenly with salt and pepper and brush evenly with 1/4 cup thai chili sauce.
5. Lightly coat scallops with nonstick cooking spray.
6. Grill scallops in a grill basket or on a grill rack coated with nonstick cooking spray over medium high heat 2 to 4 ninutes on each side or until opaque.
7. Place hot pasta on a serving platter.
8. Top with scallops.
9. Sprinkle evenly with carrots bean sprout peanuts and basil.
10. Serve with remaining chili sauce.
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