Grilled Scallops With Chili Dipping Sauce

Total Time: 36 mins Preparation Time: 30 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 medium carrot
• 2 teaspoons soy sauce
• 1 teaspoon hot chili-garlic sauce (sriracha)
• 1/4 teaspoon ground cumin
• 1 tablespoon rice vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon finely chopped fresh mint
• 20 large sea scallops (about 1 1/4 lb.)
• extra virgin olive oil
• kosher salt
• fresh ground black pepper

Recipe

• 1 to make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
• 2 bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
• 3 puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
• 4 the sauce should have the consistency of ketchup; if too thick, add a bit of water; if too thin, simmer a few minutes to reduce it; set aside.
• 5 wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
• 6 add enough olive oil to lightly coat; season with salt and pepper.
• 7 place the scallops on the grill grate 1-2 inches apart; grill over direct high heat 4-6 minutes until just opaque in the center, turn once halfway through grilling time.
• 8 remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.