Recipe

Soy Lime Scallops With Leeks Recipe

Add Step-by-Step Photos	Dariana / All my dishes 2 years, 6 months ago With just 10 minutes of prep time, these marinated and grilled scallops are perfect for everyday meals or easy entertaining. Grilling lime halves caramelizes the sugar in the fruit for a sharp-sweet finishing touch to the dish. Prep:40m Cook:8m Servings:4	Dariana
	scallops lime grilled grill appetizers maindish fish seafood shellfish

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Ingredients

1/4 cup soy sauce

1/4 cup rice vinegar

1 pound fresh or frozen sea scallops

1 small leek or 4 baby leeks

8 medium green or red scallions or green onions

1 medium lime, halved

Black sesame seeds (optional)

1/4 cup butter, melted*

Directions

For marinade, in a small bowl combine soy sauce and rice vinegar; set aside.

Thaw scallops, if frozen. Rinse scallops, pat dry with paper towels. Trim root end and green tops of leek. Rinse leek thoroughly to remove any grit. Cut the one small leek lengthwise into quarters; insert a wooden pick crosswise through each leek quarter to hold layers together when grilling. Or, trim the baby leeks.

Place leeks, scallops, and scallions in a plastic bag set in a shallow bowl. Add marinade. Seal bag; turn to coat scallops and vegetables. Marinate in refrigerator for 30 minutes.

Remove scallops, leeks, and scallions from bag. Discard marinade. For a charcoal grill, place leeks, scallops, scallions, and lime halves (cut side down) on the rack of an uncovered grill directly over medium coals. Grill for 8 to 10 minutes or until scallops are opaque, turning scallops and vegetables occasionally. Remove any scallions from grill rack before they overbrown. (For a gas grill, preheat grill. Reduce heat to medium. Place leeks, scallions, and scallops on grill rack over heat. Grill as above.)

To serve, transfer leeks and scallions to serving plates. Top with scallops. Using grilling tongs, remove limes from grill and squeeze over scallops. Sprinkle with black sesame seeds, if desired. Serve with melted butter.

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