from the kitchen of Annette Eagen
1 lb. sea scallops
3 Tblsp. lime juice
1 Tblsp. vegetable oil
1 Tblsp. honey
1 Tblsp. low-sodium soy sauce
1/4 tsp. ground ginger
2 Tblsp. sesame seeds, toasted
Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat.
Cover and refrigerate 1 hour, stirring occasionally.
Remove scallops from marinade, reserving marinade.
Thread scallops evenly on 4 skewers.
Place skewers on baking pan that has been sprayed with a nonstick coating spray or covered with foil. . Broil 4 to 6 inches from source of heat 2 to 3 minutes.
Turn and baste with reserved marinade and continue cooking 2 to 3 minutes or until opaque throughout. Place sesame seeds on wax paper or paper plate and roll each skewer over seeds to evenly coat scallops.
~ Annette’s recipe was originally for Sea Scallops, but I tried the chicken and shrimp and love them all.
~ Don’t marinate longer than a hour, especially for the chicken, or it begins to break down and get too soft.
~ I used larger, pre-cooked shrimp. Cook time is short. Very good.
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