---

Pirate Recipes >  Seafood >  Scallops & Vegetables >

 

Scallops & Vegetables

• 1 tsp. hot chili oil

• 1 green onion, chopped

• 1 TBS ginger

• 1 C low-fat chicken broth

• 1 C fresh cilantro, chopped

• 1 LB scallops

• 2 zucchini, cut into 1/2" slices

• 2 yellow squash, cut into 1/2" slices

• 1 yellow onion, cut into large chunks

• 10 fresh button mushrooms

• Non-stick cooking spray

Coat a large skillet with non-stick cooking spray. Heat to medium, and add the chili oil. Then stir in the onions, and cook for about thirty seconds (or just until fragrant). Add the ginger, and cook another minute. Add the chicken broth, and bring the mixture to a boil. Cook until the liquid is reduced by half, and then place in a blender or food processor with the cilantro, and blend until smooth. Set aside. Thread the scallops and vegetables onto wooden skewers. Over a hot grill or under a broiler, cook each side for about eight minutes, or until the scallops turn opaque. Serve hot with the cilantro sauce.

 

Related Link:

Food Fare Culinary Collection: The Pirates Table

 

---

 

HOME |  Recipes | News & Updates | About Food Fare | Contact | Site Map