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Emeril's Chili Lime Grilled Scallops with Coconut Curry and Black Rice
YIELD 4 servings
INGREDIENTS
| 2 tablespoons | lime juice |
| 1 tablespoon | soy sauce |
| 1 tablespoon | sugar |
| 1 tablespoon | fish sauce |
| 1 teaspoon | jalapeno, minced |
| 16Day | Boat Scallops |
| 1 | red pepper |
| 11/2 teaspoons | red curry |
| 1 tablespoon | ginger |
| 1 tablespoon | lemongrass |
| 1 cup | coconut milk |
| 2 teaspoons | salt |
| 1/2 teaspoon | freshly ground white peppe |
| 1 tablespoon | sesame oil |
| 1 cup | Black Rice, cooked |
| 1 | recipe Mango Salsa, as follows |
| 1 tablespoon | chopped cilantro |
| 1 tablespoon | chopped mint |
| Mango Salsa: | |
| 1 | mango, peeled and diced |
| 1/2 cup | diced red onion |
| 1/2 cup | diced red pepper |
| 1/4 cup | chopped green onions |
| 1/4 cup | chiffonade mint leaves |
| 1 | lime, zested and juiced |
| 1 | jalapeno, minced |
| Salt and freshly ground black pepper | |
PREPARATION:
For the Scallop Marinade:
- Combine lime juice, soy sauce, sugar, fish sauce and minced jalapeno in a medium size bowl.
- Toss the scallops in the marinade and let stand for 10 to 15 minutes.
For the Coconut Curry Sauce:
- Place red pepper on grill, turning occasionally as the skin begins to blister and blacken. Once the pepper is completely charred remove it from the grill to a bowl and cover tightly with plastic wrap. Allow the pepper to steam. When the pepper is cool enough to handle, remove the skin, stem and seeds.
- In the bowl of a blender, combine the roasted red pepper, red curry, ginger, lemongrass, coconut milk, and salt and puree until smooth. Pour the puree into a small saucepan and cook for 10 minutes over medium heat. Remove from heat and strain the sauce through a fine mesh sieve into a clean saucepan. Cover and keep warm until ready to use.
- To cook the scallops, preheat a grill to 350 degrees F. Remove the scallops from the marinade, pat dry with a paper towel; lightly brush the scallops with sesame oil. Season scallops with 1 teaspoon salt and 1/2 teaspoon freshly ground white pepper. Grill scallops for 2 minutes per side.
- To serve, gently reheat sauce if necessary. Divide rice between four plates, then spoon sauce around and over rice and arrange 4 grilled scallops on top of rice. Spoon 2 tablespoons Mango Salsa on top of the scallops. Sprinkle each plate with chopped cilantro and mint. Serve immediately.
Mango Salsa:
- Combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving. Mango salsa may be stored in an airtight container for up to 2 days.
Editor's Note: Look for sustainable scallops and organic, locally-grown produce.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Super Scallop Suppers episode of Emeril Green.
This recipe appears in:
Vegetarian
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