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Sweet 'n Spicy Scallops with Cashews Recipe

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This recipe for Sweet 'n Spicy Scallops with Cashews, by , is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John and Kelly Siegel
Added: Sunday, November 2, 2008


1/3 cup pineapple preserves
1/4 cup chili garlic sauce
2 tablespoons ketchup
1 tablespoon brown sugar
1 tablespoon vegetable oil
pinch of salt
12 sea scallops (1-1/2 pounds)
1/2 cup fresh lime juice
2 tablespoons sugar
8 rings pineapple, cored (1/2-inch thick)
1/2 cup salted cashews, chopped
1/4 cup scallions, sliced (green part only)
2 tablespoons chopped fresh cilantro
1 teaspoon brown sugar
1/2 teaspoon kosher salt

Preheat grill to medium-high. Combine preserves, chili garlic sauce, ketchup, brown sugar, oil and salt for the scallops in a bowl. Add scallops and marinate 5 minutes. Meanwhile whisk lime juice, sugar and salt together in a bowl. Add pineapple rings and toss gently to coat. Toss salted cashews, scallions, cilantro, 1 teaspoon brown sugar and kosher salt together in a bowl. Thread three scallops on each of 4 skewers (reserve marinade for basting). Grill pineapple rings on both sides until lightly browned, 3-4 minutes per side; remove from heat. Grill scallops for about 3 minutes per side, or until cooked through, basting with marinade every minute. Serve scallops on grilled pineapple, sprinkled with the cashew mixture.




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