Sweet Chile Glazed Diver Scallops, Asian Greens, Hoisin Vinaigrette and Chile Aioli

Sweet Chile Glazed Diver Scallops, Asian Greens, Hoisin Vinaigrette and Chile Aioli

From David Radwine

        • 1 pound or more fresh scallops
        • Blanched bacon
        • Bottled sweet chile sauce (available at Asian markets)
        • 4 cups assorted Asian, baby or other mixed salad greens, washed and spun dry
        • 1/2 cup each slivered red or yellow bell peppers, radishes and green onions

Dressing:

        • 2 tablespoons rice vinegar
        • 1 tablespoon salad oil
        • 1 tablespoon sesame oil
        • 1 tablespoon soy sauce
        • 1/2 teaspoon dry mustard
        • 1/2 teaspoon sugar
        • 2 teaspoons finely minced fresh ginger
        • 1/2 teaspoon finely minced fresh garlic
        • 1 tablespoon minced green onion
        • 1 teaspoon hoisin sauce

Wrap blanched bacon around each scallop and secure with skewer or toothpick. Brush with sweet chile sauce. Bake at 375 degrees approximately 5 minutes; turn and brush with more glaze and continue baking until scallops are cooked through, approximately 3 to 5 more minutes. Remove from oven and set aside. Combine salad greens and vegetables and place in a large salad bowl. Place ingredients for dressing in a glass jar with a tight-fitting lid and shake until well blended. Toss greens with dressing and divide among four dinner plates. Place scallops on top of greens.

Optional: Drizzle with a sauce made by mixing mayonnaise with just enough Sriraccha (a sun-ripened chile sauce available at Asian markets) to give it a nice pink color with a bit of heat. Serves 4 as an entree salad.

Per serving: 370 calories, 35 g protein, 10 g carbohydrate, 20 g fat, 80 mg cholesterol, 5 g fiber, 680 mg sodium

 

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