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Sweet 'N Spicy Scallops with cashews




Source of Recipe


Cuisine at Home magazine Summer 2021


Recipe Introduction


This was a really good recipe that was compromised by a subpar ingredient. The scallops that I got were, unfortunately, not good. Not spoilt, but definitely on the way – funky flavor and kind of mushy. I got them at The Fresh Market which used to have great seafood, but apparently doesn’t anymore – and they were $32/lb. Ah, well – Yellow Umbrella next time. The sauce was really excellent, as were the pineapple slices. The recipe called for grilling, but our grill is almost useless – just doesn’t get hot enough - so I pan fried the pineapple slices and broiled the scallops.


Recipe Link: https://www.cuisineathome.com/recipes/appetizers-snacks/sweet-n-spicy-scallops-with-cashews/

List of Ingredients




FOR THE SCALLOPS:
1/3 c. pineapple preserves
1/4 c. chili garlic sauce (I used sweet chili sauce)
2 T. ketchup
1 T. brown sugar
1 T. vegetable oil
Pinch of salt
12 sea scallops (1 1/2 lb.)

FOR THE PINEAPPLE:
1/2 c. lime juice
2 T. granulated sugar
8 slices pineapple (1/2-inch thick)

FOR THE CASHEW MIXTURE:
1/2 c. salted cashews, chopped
1/4 c. sliced scallion greens
2 T. chopped cilantro
1 t. brown sugar
1/2 t. kosher salt


Recipe



FOR THE SCALLOPS:
Thoroughly mix the preserves, the chili garlic sauce (OR SWEET CHILI SAUCE), ketchup, 1 T. brown sugar, oil, and pinch of salt. Stir in the scallops and marinate for 5 minutes. Remove scallops and reserve marinade.

FOR THE PINEAPPLE:
Mix together the lime juice, sugar, and pinch of salt. Add the pineapple rings and toss to coat.

FOR THE CASHEW MIXTURE:
Mix the cashews, scallion greens, cilantro, 1 t. brown sugar and 1/2 t. salt in a bowl.

IF YOU ARE GRILLING:
Preheat grill to medium-high. Brush grill grate with oil. Grill pineapple slices on both sides until grill marks appear – 3 to 4 minutes per side; transfer to a plate. Thread 3 scallops onto each of 4 skewers. Grill scallops until cooked through, about 3 minutes per side, basting with marinade every minute; transfer to a plate. Sprinkle scallops with the cashew mixture. Serve scallops with grilled pineapple and additional cashew mixture.

IF YOU ARE NOT GRILLING:
Saute the pineapple slices in an oiled skillet on both sides until deeply browned. Set aside. In the same pan, saute the scallops on medium-high until they are browned and crisp – 2-4 minutes on each side. Baste often with the marinade. Sprinkle scallops with the cashew mixture. Serve scallops with grilled pineapple and additional cashew mixture.

Serves 4.