4 Factors
Elements:
¼ cup soy sauce
¼ cup rice vinegar
1 pound contemporary or frozen sea scallops
1 small leek, trimmed or 4 child leeks
8 medium inexperienced or purple scallions, trimmed
1 medium lime, halved
1 teaspoon Black sesame seeds
⅛ cup butter, melted
Instructions:
1. To arrange marinade, in a small bowl, mix soy sauce and rice vinegar; put aside.
2. Thaw scallops, if frozen. Rinse scallops, pat dry with paper towels. If utilizing a small leek, rinse totally to take away any grit. Minimize lengthwise into quarters; insert a picket decide crosswise by every leek quarter to carry layers collectively when grilling. (If utilizing child leeks, trim the basis and inexperienced leaf ends.)
3. Place leeks, scallops and scallions in a resealable plastic bag set in a shallow bowl. Add marinade. Seal bag; flip to coat scallops and greens. Marinate in fridge for half-hour.
4. Take away scallops, leeks, and scallions from bag. Discard marinade. For a charcoal grill, utilizing tongs, place leeks, scallops, scallions and lime halves (minimize sides down) on the rack of an uncovered grill instantly over medium coals. Grill for 8 to 10 minutes or till scallops are opaque, turning scallops and greens often. Take away any scallions from grill rack earlier than they overbrown. (For a fuel grill, preheat grill. Scale back warmth to medium. Place leeks, scallops, scallions and lime halves on grill rack overheat. Grill as above.)
5. To serve, switch leeks and scallions to serving plates. Rigorously take away picket picks from leeks, if used. Prime with scallops. Utilizing grilling tongs, take away limes from grill and squeeze over scallops. Sprinkle with black sesame seeds, if desired. Serve with melted butter.
Serves 4
Recipe supply: Weight Watchers Recipes and Assist Group / Fb
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Initially posted 2022-06-23 23:45:00.
