- Prep time 15 minutes
- Total time 20 minutes
- Portion size 4 servings
In small bowl, combine sesame oil, lemon zest and juice, and lemongrass. Remove tough muscle from each scallop and discard; pat scallops dry. Thread scallops on metal or soaked wooden skewers and brush with lemongrass marinade. Season with salt and pepper.
Preheat barbecue to medium-high heat (about 375°F); grease grill. Place skewers on grill and cook until scallops are opaque, turning halfway through grilling time and brushing with remaining marinade, 3 to 5 minutes.
Change it up: LEMONGRASS & SESAME GRILLED SHRIMP
Replace scallops with 12 large tail-on shrimp, shelled and deveined. Mix marinade with shrimp; cover and marinate in refrigerator for 15 minutes.
Preheat barbecue to medium heat (about 350°F); grease grill. Place shrimp on grill; cook, turning halfway through grilling time, until shrimp are pink and firm, 1 to 2 minutes.
CILANTRO, LIME & MAPLE AIOLI
In bowl, combine 1/2 cup mayonnaise, 1/4 cup finely chopped fresh cilantro, 2 tsp maple syrup, 1/2 tsp hot pepper sauce (such as Frank’s RedHot), 1 finely chopped clove garlic, and zest and juice of 1/2 lime. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.) Makes about 3/4 cup.
PER 1 TBSP about 65 cal, 0 g pro, 7 g total fat (1 g sat. fat), 1 g carb (0 g dietary fibre, 1 g sugar), 5 mg chol, 60 mg sodium, 0 mg iron.
Nutritional facts Per serving: about
- Iron 0.2 mg
- Fibre 0 g
- Sodium 250 mg
- Sugars 0 g
- Protein 6 g
- Calories 70
- Total fat 4 g
- Cholesterol 10 mg
- Saturated fat 1 g
- Total carbohydrate 3 g