-By September 2011 Member Spotlight Denise Farkas

Marinade for Scallops Ingredients

  • Soy sauce, low sodium works best here
  • Orange juice
  • Chopped garlic
  • Fresh chopped ginger
  • Black pepper
  • Crushed red chilies

Cilantro Aioli Ingredients

  • 1 bunch Cilantro, chopped
  • 1 Tablespoon roasted and chopped Anahiem peppers
  • 4 Garlic cloves crushed
  • Pinch of cayenne
  • 1/4 cup lime juice
  • 2 Tablespoons rice wine vinegar
  • 1 egg (use pasteurized eggs as aioli is not cooked)
  • 2 egg yolks (use pasteurized eggs as aioli is not cooked)
  • 1 cup Olive Oil
  • 3/4 cup Safflower Oil (vegetable oil or canola oil works too)
  • Salt and white pepper
  • Pomegranate seeds and additional Cilantro for garnish


Stir ingredients together and marinate scallops for at least 45 minutes. *To make aioli place cilantro, garlic, cayenne, peppers, lime juice and vinegar in cuisanart or blender and mix together. Add egg and yolks and continue blending until mixture lightens in color a little. With the machine running slowly drizzle in olive oil and safflower oil in a very slow stream until mixture has emulsified and is the desired consistency. Season with a little salt and white pepper. Grill scallops on Medium Heat for approximately 4 minutes on each side. Arrange scallops on plate and top each one with a little dollop of aioli or put sauce in a small ramekin on the side. Garnish with additional cilantro leaves and pomegranate seeds. Some grilled asparagus or roasted veggies would be nice with this and a side dish using quinoa or couscous would make a good accompaniment.

*Chill cuisanart bowl and attachments until ready to use.