- Special Pricing
Scallops on Skewers with Carrot Sauce
- Active Time 25m
- Total Time 55m
Makes 6 servings
Scallops take to the grill like a fish to water, and this exquisite sauce makes them irresistibly delicious!
- For Sauce:
- 2 tablespoons butter
- 1/4 cup chopped red onion
- 4 medium carrots, thinly sliced
- 1 1/2 cups chicken broth
- 1/4 cup dry white wine
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 6 drops hot sauce
- 3 tablespoons finely chopped broccoli
- 1 tablespoon lemon juice (juice of 1/2 lemon) or to taste
- For Skewers:
- 24 sea scallops
- 24 small fresh basil leaves
- 24 carrot curls
- Nonstick cooking spray for spraying skewers
- 1/2 tablespoon lemon zest (zest of 1/2 lemon)
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
FOR SAUCE: In saucepan, melt the butter over medium heat. Add the onion and cook 2 minutes. Stir in the carrots. Add the chicken broth, wine, salt, sugar and hot sauce; simmer 30 minutes or until the carrots are tender and the liquid is reduced in half. Process the sauce in a blender or food processor until smooth. Return the sauce to the pan. Add the broccoli; return to a boil. Remove from heat. Stir in the lemon juice to taste.
TO ASSEMBLE: While the sauce is cooking, thread six 12-inch skewers with sea scallops, basil leaves and carrot curls. (To keep the basil leaf from burning, press it against the scallop and wrap the carrot curl around the scallop.) Keep covered in the refrigerator until ready to grill.
Spray the skewers with nonstick cooking spray. Combine the lemon zest, salt and pepper; sprinkle on the skewers. Place the skewers in center of a cooking grate. Grill 8-10 minutes or until the scallops are opaque, turning once halfway through the grilling time. Place some sauce on individual plates, place the skewers on the sauce. Save the remaining sauce for dipping.
NOTE: Fresh scallops offer peak flavor, but flash frozen are the next best thing. If you buy them in advance, store them in a deep freezer to preserve their delicate flavor. To make carrot curls, peel and trim medium carrots. Use a vegetable peeler to make thin lengthwise slices. Roll the slices and place in ice cube trays. Cover with water and chill several hours or up to 2 days. If using wooden skewers, soak in water thirty minutes before using so ends won’t burn during grilling time.
WINE AND BEER RECOMMENDATIONS: A light and herbaceous sauvignon blanc will complement this saucy dish. Try one from California or, better yet, a Pouilly-Fumé from the Loire Valley.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
111 calories; 4g total fat; 21mg cholesterol; 701mg sodium; 9g carbohydrates; 2g fiber; 8g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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