Grilled Scallops with Lemon Ginger Sauce
Basmati Rice with Lemon and Chives
Ginger Glazed Carrots
Cooking time: 25 minutes for menu Cooking schedule: see below for instructions
We use a bit of ginger all summer, so if you have to buy a larger piece for the scallops, don't worry; it'll keep for several weeks. No scallops? Substitute shrimp, cooked the same way.
Grilled Scallops with Lemon Ginger Sauce
Total time: 15 minutes
Scallops cook quickly on the barbecue. You can use a grill pan or mat to cook them on, but, for easy handling, skewers work well, not through the 'center', but from side to side, so they lie flat. Be careful not to over cook the scallops or they can be tough
Ingredients:
- 12oz (360gr) sea scallops (large scallops) substitute shrimp or firm white fish
- 1 tsp soy sauce
- 1 tsp paprika, hot or sweet
- 1 tbs olive oil
- skewers if scallops are small - makes it easier to grill
- Lemon Ginger Sauce:
- 1/2 tbs minced ginger - the equivalent of 3 'quarter' or '1 euro' size slices
- 1 shallot
- 2 tsp walnut or sesame oil
- 1/3 cup (3oz, 90ml) chicken stock
- 1/3 cup (3oz, 90ml white wine
- juice from 1/2 lemon, about 2 tbs
- 1 tsp soy sauce
Instructions:
- If using wooden skewers soak in water for a few minutes.
- Mix oil, soy sauce and paprika.
- Toss scallops with sauce.
- Thread onto skewers, if using.
- Grill over direct heat 3 - 5 minutes per side, until they are opaque.
- Remove and serve with Lemon Ginger Dipping Sauce - either on the skewers or off.
- Lemon Ginger Dipping Sauce:
- Finely chop shallot.
- Peel and mince ginger.
- Squeeze lemon, you should have 1 1/2 - 2 tbs juice.
- Heat oil in small saucepan. Add shallot, ginger and sauté briefly.
- Add chicken stock and white wine. Bring to a boil and boil until reduced by half.
- Add lemon juice and soy sauce, heat briefly.
- Remove from heat and allow to cool.
Note: Could also be quickly sautéed in a nonstick skillet over medium high heat for about the same amount of time.
Basmati Rice with Lemon and Chives
Total time: 20 minutes
The lemon makes a very refreshing, light rice side dish. The fresh chives add just a hint of onion.
Ingredients:
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 tsp butter
- 1 cup (8oz, 240ml) chicken stock
- 2 tbs snipped fresh chives
- juice from 1/2 lemon, about 2 tbs
- 1 tbs salad olive oil
Instructions:
- Melt butter in small saucepan over medium heat.
- Add rice, sauté, stirring, for 1 minute.
- Add stock, cover and cook until done, about 15 minutes.
- Uncover rice and fluff with a fork
- Add chives, lemon juice and olive oil.
- Stir gently with a fork to combine. Serve.
Ginger Glazed Carrots
Total time: 20 minutes
Ginger and sugar pair well with carrot's natural sweetness.... The ginger giving an extra kick to the butter and sugar glaze.
Ingredients:
- 2 - 3 carrots, depending on size
- 2 tbs butter
- 1 tbs sugar
- 1 tsp minced ginger substitute 1/8 tsp ground ginger
- salt & pepper
Instructions:
- Cut carrots into sticks. (see techniques).
- In a medium nonstick skillet melt the butter over medium heat.
- Add carrots, ginger, and sugar, (salt & pepper if using). Stir fry for 2 minutes.
- Add just enough water to barely cover the carrots, turn the heat to medium-high, cover and bring to a boil.
- Remove cover and cook, stirring occasionally until water is gone, 6 - 8 minutes.
- Cook another minute or 2 after water evaporates to caramelize the sugar.
Cooking Schedule: 25 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
scissors, medium bowl, 2 small saucepans, 1 lid,
medium skillet with lid, wooden skewers or grill
pan/mat, BBQ grill and tools or large skillet
Soak skewers if using
Light/turn on barbecue grill if using
Snip herbs
Mince all ginger, shallot
Saute ginger, shallot for sauce
Sauté rice
Add stock to rice, cover, simmer
|
Peel, cut carrots, stir-fry
Add stock, wine to ginger for sauce, reduce
Mix oil, soy, paprika; add scallops, stir to coat
Thread scallops on skewers if using
Squeeze lemon, divide
Add lemon, soy sauce to dipping sauce
Add water to carrots, cover, cook
Start to cook scallops
Put dipping sauce in nice bowls
Add lemon, chives, oil to rice, finish
Turn scallops
Uncover carrots, cook off
Remove scallops, Serve |