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Grilled Scallops and Vegetables with Cilantro Sauce
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the Editors of Publications International, Ltd.. "Grilled Scallops and Vegetables with Cilantro Sauce" 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/grilled-scallops-and-vegetables-with-cilantro-sauce-recipe.htm> 10 February 2012.
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Grilled Scallops and Vegetables with Cilantro Sauce
YIELD Makes 4 servings
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Also known as coriander and Chinese parsley, cilantro contributes a burst of lemon-peppery flavor and a good supply of Vitamin C to this dish. Store cilantro, stems down, in a glass of water in the refrigerator with a plastic bag over the leaves to prevent drying. Use only the leaves in cooking and tear them just before using to maximize flavor and nutritional content.
INGREDIENTS
| 1 | teaspoon hot chili oil |
| 1 | teaspoon dark sesame oil |
| 1 | green onion, chopped |
| 1 | tablespoon finely chopped fresh ginger |
| 1 | cup fat-free reduced-sodium chicken broth |
| 1 | cup chopped fresh cilantro |
| 1 | pound raw or thawed frozen sea scallops |
| 2 | medium zucchini, cut into 1/2-inch slices |
| 2 | medium yellow squash, cut into 1/2-inch slices |
| 1 | medium yellow onion, cut into wedges |
| 8 | large mushrooms |
PREPARATION:
- Spray cold grid with nonstick cooking spray. Preheat grill to medium-high heat. Heat chili oil and sesame oil in small saucepan over medium-low heat. Add green onion; cook about 15 seconds or just until fragrant. Add ginger; cook 1 minute.
- Add chicken broth; bring mixture to a boil. Cook until liquid is reduced by half. Cool slightly. Place mixture in blender or food processor with cilantro; blend until smooth. Set aside.
- Thread scallops and vegetables onto 4 (12-inch) skewers. (If using wooden skewers, soak in water 25 to 30 minutes before using, to prevent skewers from burning.) Grill about 8 minutes per side or until scallops turn opaque. Serve hot with cilantro sauce. Garnish, if desired.
This recipe appears in:
Shellfish
NUTRITIONAL INFORMATION:
| Serving Size: | 1 skewer (without garnish) |
| Sodium | 644 mg |
| Protein | 23 g |
| Fiber | 3 g |
| Carbohydrate | 11 g |
| Cholesterol | 36 mg |
| Saturated Fat | <1 g |
| Total Fat | 7 g |
| Calories from Fat | 31 % |
| Calories | 194 |
DIETARY EXCHANGE:
| Vegetable | 2 |
| Meat | 3 |
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