MARINATED AND GRILLED SCALLOPS WITH CILANTRO AOILI
-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
Procedure
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.
