Grilled Scallops and Vegetables with Cilantro Sauce
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.
Makes 4 servings
|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|
- 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.
|Serving Size:||1 skewer (without garnish)|
|Calories from Fat||31 %|
|Total Fat||7 g|
|Saturated Fat||<1 g|
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