Grilled Scallops With Chili Dipping Sauce

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READY IN: 36mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the sauce: cut the carrot into ¼-inch slices; add to a saucepan with 1 cup water, soy sauce, sriracha, and cumin.
  • Bring to a boil; decrease heat to a simmer and cook until the carrots are just tender, about 15 minutes.
  • Puree the mixture in a food processor, adding the vinegar, olive oil, and mint as the processor is running.
  • 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.
  • Wash the scallops and remove the small, tough, side muscle; put scallops in a bowl.
  • Add enough olive oil to lightly coat; season with salt and pepper.
  • 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.
  • Remove from grill and serve warm with dipping sauce drizzled on top or serve sauce in small, individual dipping bowls.
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