Scallops on the Half Shell with Ginger Wasabi Lime Vinaigrette Sauce
Ingredients: 16 Half Shell Scallops
1 tsp finely grated lime zest
1/4 cup lime juice
2 cloves crushed garlic
2 fresh red chilies, seeded and chopped
1 tbsp chopped fresh parsley
1 tbsp olive oil
Directions: Take Scallops off Shells. Reserve. In non-metal bowl, mix lime rind, garlic, chili, lime juice, parsley and olive oil, season with salt and pepper as desired. Place scallops in dressing, stir to coat. Cover with plastic wrap and refrigerate for 2 hours. When ready to serve, place each scallops back on it's shell and spoon the dressing over each scallop.
Ingredients: 12 Half Shell Scallops
1 tbsp plain flour
1 tbsp melter butter or margarine
1 cup milk
1/2 cup grated cheese
salt and pepper to taste
Directions: Melt butter in a saucepan then add flour slowly. Allow mixture to cook for 1 minute. Add milk. Stir until thick. Add 1/4 cup cheese. Add salt and pepper to taste. Add a spoonful of cheese sauce to every Half Shell Scallop. Place extra cheese on top and grill. Scallops shouldn't be overcooked. Cook approximately 3-5 minutes. Serve.
Ingredients: 12 Half Shell Scallops
1/4 cup honey
1/4 cup prepared mustard
1 tsp curry powder
1 tsp lemon juice
1 tsp ground ginger
Directions: Cut scallops loose from shell. Combine all ingredients in mixing bowl. Brush scallops with large amount of sauce. Place 5-6 inches from broiler for 3-4 minutes if thawed or 5-6 minutes if frozen. Place scallops back on Shell for presentation. Serve.
72 Portsmouth Ave. Stratham, NH 03885
603-773-5800
