Don't make fun of me, but every month I look forward to getting the Costco magazine in the mail - actually it's more like a big ol' advertisement disguised as a magazine - because they post some really good recipes! I know, Costco? Hahaha, yep. This one is down right delicious, even if you aren't a scallop fan I still recommend you make the sauce - it was just as good on the cauliflower rice and I think it'd be great on other fish or even chicken. Bravo Costco magazine, bravo.
- 1 1/2 lbs. large sea scallops
- 1/4 cup olive oil
- salt and pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 garlic cloves, finely chopped
- 1/4 cup lime juice
- 1/4 cup white wine
- 1 T. minced peeled fresh ginger
- 1 large shallot, chopped
- 1/3 cup heavy cream
- 2 T. Asian sweet chili sauce
- 6 T. unsalted butter
- salt and pepper
Combine scallops, olive oil, salt and pepper to taste, red pepper flakes, and garlic. Marinate for 30 minutes.
Prepare the sauce: Combine lime juice, wine, ginger and shallot in a small saucepan. Cook over high heat until reduced by half (3 minutes). Ad cream, lower heat and cook until reduced by half. Remove from the heat. Stir in chili sauce. Whisk in butter 1 T. at a time. Add salt and pepper to taste. Set aside.
Grill scallops until opaque throughout, 1 to 2 minutes per side.
Serve scallops with sauce and rice. Makes 4-6 servings.
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