Grilled Sea Scallops with Thai Lime Jalapeño Carrot Sauce
serves 2-3
1& 1/4 pounds wild sea scallops, about 16
2 tablespoons lime juice, plus extra limes for serving
2-3 tablespoons Thai fish sauce, to taste
2 teaspoons rice wine vinegar
1 tablespoon toasted sesame oil
1 garlic clove, minced
1/2 small jalapeño pepper, shredded
1 large carrot, peeled and shredded
Sea salt and freshly ground black pepper, to taste
Butterleaf lettuce for serving
Heat the grill until medium high.
Make the sauce, in a small bowl stir together the lime juice, fish sauce, vinegar, sesame oil, garlic, jalapeño, carrot, salt and pepper, set aside.
Pat the sea scallops dry and lightly season with salt and pepper. Place the scallops on the hot grill and sear until browned with grill marks but soft to touch, about 3 minutes per side. Cook the scallops in batches, don't overload the grill pan.
Plate the sea scallops with butter leaf lettuce and pass the Thai lime jalapeño carrot sauce on the side, SOS.
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