Grilled Sea Scallops in a simple and tasty sauce
Serves 4
1/2 cup gluten free hoisin sauce
1/2 cup rice vinegar (not seasoned)
1/3 cup fresh cilantro, finely chopped
1/4 cup fresh lime juice
1/4 cup tamari gluten free soy sauce
2 tablespoons plus 1 teaspoon light brown sugar
2 teaspoons fresh ginger, finely minced
1 teaspoon Thai fish sauce
2 garlic cloves, finely minced
pinch red pepper flakes (optional)
2 pounds large sea scallops, muscle membrane removed
4-8 bamboo skewers, soaked in water 15 minutes
1. Preheat Broiler: Move oven rack 5-6 inches from broiler element and preheat broiler.
2. Prep Pan: Spray broiler pan with cooking spray and line the interior of the broiler pan with foil.
3. Make Sauce: In medium bowl, combine hoisin sauce, vinegar, cilantro, lime juice, soy sauce, brown sugar, ginger, fish sauce, garlic, and pepper flakes, if using. Set aside 1/2 cup sauce in a small bowl.
4. Marinate Scallops: In a separate medium bowl, gently toss scallops with approximately 1/3 cup of the mixture. Let scallops set for 10 minutes, refrigerated.
5. Make Skewers: Thread marinated scallops onto skewers, dividing evenly, 4 or 5 per skewer.
6. Broil Scallops: Align skewers on the broiler pan, brush scallops with 1/4 cup of the sauce you placed in a small bowl. Broil skewers for about 6 minutes, flipping halfway through cooking time and basting with remaining sauce, until scallops are opaque and just cooked through, being careful not to overcook the scallops.
7. Serve & Enjoy! Serve with the remaining sauce on the side. Enjoy!
