These delicious, tender scallops are marinated in a sweet and spicy bbq sauce and then basted with the sauce while they bake. They are a perfect first course for your next al fresco dinner party.
The Fish Friday Foodies are serving up Appetizers today.......
Swathi of Zesty South Indian Kitchen is hosting this month and invited us all to bring an appetizer to pass. Let's see what we are sharing today........
When having a dinner party, I like to serve a first course. I will often make this a seafood course because I love seafood but my hubby only likes it and prefers not to have a full meal of it. Our compromise is serving up a first course. This recipe could easily be a main course meal though. I made 3 scallops per person for an appetizer portion but add a few more scallops and, voila, it is perfect for dinner.
- Air Fryer Crab Rangoon from Karen's Kitchen Stories
- Crumbed Fresh Herbed Fried Fish from Sneha's Recipe
- Peel-N- Eat Shrimp from Culinary Adventures with Camilla
- Piri Piri Shrimp from Palatable Pastime
- Spiced Salmon bites from Zesty South Indian Kitchen
- Vietnamese-Style Summer Rolls with Smoked Trout Pate and Smoked Salmon from of Goats and Greens
The sauce takes only seconds using ingredients from your refrigerator and pantry. Fruit preserves, I used apricot but any flavor will work. Chili garlic sauce, ketchup, brown sugar and a pinch of salt. That's it.
A quick 5 minute soak in the sauce while the grill heats up and then thread the scallops onto a skewer or skewers and grill for a few minutes on each side, basting with the sauce, until grill marks appear.
I had a package of precooked quinoa and brown rice that takes 90 seconds in the microwave to reheat. Once hot, I tossed in some slivered snow peas for color, and used them for a bed on which to serve the scallops.
Yield: 4 servings (appetizer) 2 servings (Main course)
Sweet and Spicy Scallops
These delicious, tender scallops are marinated in a sweet and spicy bbq sauce and then basted with the sauce while they bake. They are a perfect first course for your next al fresco dinner party.
Prep time: 5 MinCook time: 6 MinTotal time: 11 Min
Ingredients
- 12 sea scallops, rinsed, hard membrane removed
- 1/3 c. apricot preserves
- 1/4 c. chili garlic sauce
- 2 T. ketchup
- 1 T. brown sugar
- pinch of salt
Instructions
- Whisk together the preserves, sugar, ketchup and salt. Add the scallops and toss to coat. Let rest in sauce for 5 minutes.
- Remove scallops from sauce and thread onto a skewers. Lightly oil the grill grates and heat to med high. Grill the skewers, basting with additional sauce, for about 3 minutes per side, until grill marks appear.
- Serve 3 scallops per person for an appetizer or 6 scallops per person for a main course.
Nutrition Facts
Calories
137.24Fat (grams)
0.44Sat. Fat (grams)
0.10Carbs (grams)
26.46Fiber (grams)
0.31Net carbs
26.16Sugar (grams)
16.31Protein (grams)
8.74Sodium (milligrams)
662.18Cholesterol (grams)
15.99
I just love scallops! This looks like a delicious new take on them, and I'll be glad to try!
ReplyDeleteSo good....enjoy.
DeleteI am yet to find good scallops here, I will give this one a try this looks delicious Great for any party.
ReplyDeleteQuick and easy. Good luck on your scallop hunt.
DeleteI will have to pick up some scallops this weekend. Thanks for the new recipe.
ReplyDeleteMy pleasure Cam. Have a great weekend.
DeleteThat sauce sounds amazing, and I have all the ingredients! Even scallops in the freezer.
ReplyDeleteThese are so irresistible and sauce is so delicious, must try this recipe.
ReplyDelete