Serves: 4
Total Calories: 242

FOR THE SAUCE:
1 medium carrot
2 teaspoons soy sauce
1 teaspoon hot garlic chili sauce (sriracha)
1/4 teaspoon ground cumin
1 tablespoon rice vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon finely chopped fresh mint

1 1/4 pounds large sea scallops (20 scallops)
extra-virgin olive oil
kosher salt
freshly ground black pepper

TO MAKE THE SAUCE: Cut the carrot into 1/4-inch slices. Place in a small saucepan along with 1 cup water, the soy sauce, sriracha, and cumin. Bring the mixture to a boil. Lower the heat to a simmer and cook until the carrots are just tender, about 15 minutes. Purée the mixture in a food processor, adding the vinegar, olive oil, and mint as the motor is running. The sauce should have the consistency of ketchup. If the sauce seems too thick, add a bit of water. If it seems too thin, simmer the sauce for a few more minutes to reduce it. Set aside.

Wash the scallops and remove the small, tough side muscle (see REFERANCE & APPENDIX, _Sage Advice About Grilling Scallops). Place in a medium bowl. Add enough olive oil to lightly coat. Season with salt and pepper.

Place the scallops on the grate 1 to 2 inches apart. Grill over Direct High heat until just opaque in the center, 4 to 6 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce drizzled on top or serve the sauce in small, individual dipping bowls.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 242
Calories from Fat: 47

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