I’m looking for a job cleaning mirrors. It’s work I can really see myself doing.
Give some sweet grilled scallops an Indonesian bend by serving them with this creamy, spicy coconut sauce. It’s so easy and yet so elegant.
Grilled Sea Scallops With Coconut-Chile Sauce
1/2 cup coconut milk
4 Tbs lime juice
1 tsp minced ginger
1 tsp red pepper flakes
2 Tbs chopped cilantro
1 1/2 pounds sea scallops
Salt and freshly cracked black pepper
Sliced green onion and sesame seeds, to garnish
Steamed rice, to serve
1. In a bowl combine the coconut milk, lime juice and ginger. Mix well. Add the pepper flakes and cilantro. Sauce will be very thin.
2. Pat dry each scallop. Season with salt and pepper.
3. Grill for about 2 to 3 minutes on each side. Serve immediately with sauce and steamed rice.
Recipe slightly adapted from The Thrill Of The Grill by Chris Schlesinger and John Willoughby
“Sea Hearts” to go along with sea scallops?
This romp of a tune is new from Glasgow duo Honeyblood. It’s as catchy as a fisherman on a great day. :)
Check out Honeyblood on the band’s Website where you can learn of upcoming shows in the UK and US and buy their music.