Spicy Grilled Scallops | req. by xingcat

More viewer requests on the way. Whether you grill year round, or just over the summer months, this spicy scallop skewer is just the ticket. It’s spicy heat and balanced sweet-tart marinade are perfect for these slightly sweet shellfish. The marinade, with it’s preserves and brown sugar, can burn over too high heat, so be sure to adjust accordingly. I’m serving this with a delicious coconut risotto, and it also goes well with grilled pineapple. Bon appetit!

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Spicy Grilled Scallops
24 sea scallops, rinsed and patted dry
⅔ cup, 245g, pineapple preserves
½ cup, 156g, chili garlic paste
4 tablespoons, 88g, ketchup
3 tablespoons, 30g, packed brown sugar
2 tablespoons, 30ml, vegetable oil
pinch of salt
8 wooden skewers (16 if they are round) soaked in water for at least 30 minutes

Mix all ingredients in a shallow dish except the scallops. Reserve a ¼ cup for basting. Coat scallops in marinade and let stand while your grill heats up. Thread scallops, 3 to a skewer, and set on a tray. Grill scallops over medium heat for 2 minutes. Turn scallops and baste generously. Grill for an additional 2-3 minutes. Do not overcook. Garnish with cashew garnish. Serve immediately.

Cashew Garnish
½ cup, 60g, salted cashews
¼ cup, 40g, scallions, greens only
2 tablespoons chopped fresh parsley
1 teaspoon brown sugar
pinch kosher salt

Toss all ingredients in a small bowl. Sprinkle over grilled scallops.

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