Bobby Flay's Grill It! - Bobby Flay [67]
½ teaspoon red chile flakes
2 cups orange juice (not from concentrate)
Juice of 1 lime
2 tablespoons light brown sugar
1 tablespoon low-sodium soy sauce
2 tablespoons rice wine vinegar
Kosher salt
8 ounces rice noodles
Freshly ground black pepper
2 green onions, white and green parts, thinly sliced
1 tablespoon sesame seeds, toasted
Whisk together the sesame oil, 2 tablespoons of the canola oil, and the orange zest in a medium bowl. Add the scallops and let marinate in the refrigerator for at least 15 minutes and up to 30 minutes.
Heat the remaining 2 tablespoons canola oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, lime juice, brown sugar, and soy sauce, and simmer, stirring occasionally, until the mixture is reduced by half, 8 to 10 minutes. Remove from the heat, stir in the rice vinegar, and let cool to room temperature. The sauce can be made 8 hours in advance, covered, and refrigerated. Bring to room temperature before serving.
Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente, 3 to 4 minutes. Drain, rinse with cold water, and drain again. Transfer to a platter and toss with half of the citrus-ginger sauce.
Heat your grill to high.
Season the scallops on both sides with salt and pepper. Place the scallops on the grill and grill until golden brown and slightly charred, about 3 minutes. Turn over and continue cooking for about 3 minutes longer until just cooked through.
Place the scallops on top of the noodles and drizzle with the remaining citrus-ginger sauce. Garnish with green onions and sesame seeds.
Coriander-Spiced Sea Scallops with Green Pea–Cilantro Sauce
Cilantro is often mistakenly referred to as coriander but they are two different things. Coriander is the seed (which is used as a spice) from which cilantro (the herb) is grown. While the flavors are completely different, when used together, they complement each other beautifully.
Serves 4
2 cups frozen peas, thawed
3 tablespoons red wine vinegar
¼ cup lightly packed fresh cilantro leaves, plus more for garnish
⅓ to ½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Honey, to taste
1 tablespoon ground coriander
1 pound sea scallops (about 20), muscle removed
¼ cup canola oil
Combine the peas, vinegar, cilantro, and a few tablespoons water in a blender and blend until smooth. With the motor running, slowly add the extra-virgin olive oil and puree until emulsified. Season with salt, pepper, and honey. If the mixture is too thick to pour, thin with a little water.
Heat your grill to high.
Stir together the coriander, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl. Brush the scallops on both sides with the canola oil, making sure that they are well coated, and season with the coriander mixture. Place the scallops on the grill and grill until golden brown and slightly charred, about 3 minutes. Turn over and continue cooking 2 to 3 minutes longer until just cooked through.
Spoon some of the sauce onto a medium platter, top with the scallops, and garnish with cilantro leaves.
shrimp
Perfectly Grilled Shrimp
Grilled Shrimp with Gazpacho Bread Salad
All-You-Can-Eat Shrimp with Green Onion, Garlic, and BBQ Spices
Grilled Shrimp with Smoked Chile “Cocktail” Sauce
Grilled Shrimp with Lemon-Basil Dipping Sauce
Sherry Vinegar–Marinated Shrimp Wrapped in Serrano Ham with Piquillo Dipping Sauce
Pickled Grilled Shrimp
Grilled Spice-Rubbed Shrimp “Niçoise” Salad
Grilled Shrimp with Tomatillo-Horseradish Sauce
Sweet, plump, and petite, shrimp are favorite party fare. Have you ever seen a crowd attack a platter of shrimp cocktail? Too often, though, those shrimp are poached beyond tenderness, making them tough and flavorless. Grilling shrimp brings out their best: the grill’s shot of heat intensifies their natural sweet quality. Just keep the cooking time brief so they’re juicy, and you