Garlic Ginger Lime Marinade For Seafood Or Poultry Recipe

Garlic Ginger Lime Marinade For Seafood Or Poultry

From eleven 16 years ago

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- to make
Serves 6

This marinade is best for scallops, either wrapped in bacon for the grill or unwrapped for the saute pan. I like to marinate them at least 4 hours for maximum flavor pick-up.

easy
flavorful
tangy
garlicky
none

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- 3/4 cup lime juice, fresh or bottled (fresh is best)
- zest of one lime
- 6 garlic cloves, chopped fine or pressed
- 1 finger of fresh ginger, minced very fine
- 2 scallions, chopped fine
- 2 TBS extra-virgin olive oil
- Salt and pepper to taste
- IF YOU WANT A LITTLE HEAT, add 1-2 TBS crushed red pepper flakes.
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Ingredients

3/4 cup lime juice, fresh or bottled (fresh is best) shopping list
zest of one lime shopping list
6 garlic cloves, chopped fine or pressed shopping list
1 finger of fresh ginger, minced very fine shopping list
2 scallions, chopped fine shopping list
2 TBS extra-virgin olive oil shopping list
salt and pepper to taste shopping list
IF YOU WANT A LITTLE HEAT, add 1-2 TBS crushed red pepper flakes. shopping list

How to make it

Mix all, pour over scallops or other seafood or poultry. Save a little back for basting.
Marinate for at least 4 hours.
Enjoy!

People Who Like This Dish 18

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chefjeb Carthage, MS
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Reviews & Comments 4

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debra47 16 years ago
Your marinade sounds so delicious. As we eat quite a bit of chicken, seafood and love garlic it definitely appeals to me. Hope to use it in the near future.
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dixiejet 16 years ago
Scallops is one of my favorite things, so is lime...I'm sure I will be making this in the future ! YUUUUUM !!! Thanks, eleven !
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eleven 16 years ago
I'll attend to that right away, dear. Thanks for the kind words.
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" It was excellent "
chefjeb ate it and said...
Better edit the EVOO and tell them this is extra virgin olive oil. There are a lot of beginner cooks on this site who whon't know what that is. If you had left out the EVOO this would have been Ceviche and the scallops or fish would have "cooked" in the acid of the lime. Rick Bayless has a similar Ceviche recipe in his Mexican Everyday cookbook (great book) and uses green chiles for heat. Good post. I really like this.
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eleven Fort Payne, AL

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Reviewed by 2 people

Better edit the EVOO and tell them this is extra virgin olive oil. There are a lot of beginner cooks on this site who whon't know what that is. If you had left out the EVOO this would have been Ceviche and the scallops or fish would have "cooked" in ...more

chefjeb in Carthage loved it

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