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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet 'n Spicy Scallops with Cashews Recipe

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This recipe for Sweet 'n Spicy Scallops with Cashews is from The Siegel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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