Grilled Scallops with Sweet Chilli and Orange Sauce
Grilled scallops are always a spectacular dish to serve with very little labour time required. Combined with our sweet chilli and orange sauce you will have a dish that presents beautifully and tastes great. Serve as a starter or a main, either way this dish will be a hit with even the most fussy diners. Ideal for cafes, restaurants, pubs and bistros. In these challenging times chefs need to cook, plate and serve quickly to keep tables turning over. This dish does the job perfectly!
We use Pacific West’s scallops roe off. They are wild caught and IQF phosphate free.
- Pacific West Scallops Roe Off
- 1 tbs fresh ginger, very finely chopped
- 1 tbs garlic, very finely chopped
- 1 tbs vegetable oil
- 1/2 long red chilli sliced
- 1/4 cup Thai sweet chili sauce
- 3 tbs orange juice
- ginger julienned
- Juice of 1/2 lime
- Zest of 1 orange
For the grilled scallops with sweet chilli and orange Sauce
Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the garlic and ginger and sauté until barely golden, about 2 minutes. Lower the heat. Add the orange zest, orange juice, lime juice and Thai chili sauce and reduce slightly. Transfer to a small bowl and set aside. Score scallops with an ‘X’ both sides. Heat a lightly oiled grill to medium-high. Cook scallops 1-2 minutes each side until the scallop begins to caramelize and the score marks start to open. Plate the scallops, pour the sauce over the scallops and garnish with the julienned ginger, chilli and lime slices.
Wild Caught, North Atlantic scallops caught off the coast of the USA, Large roe off scallops known for their sweet taste.VIEW PRODUCT