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Thai Scallop Satay With Peanut Sauce

  • 4servings
  • 22minutes
  • 432calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E
MineralsSelenium, Iodine, Fluorine, Silicon, Calcium, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 16 large sea scallops (about 2 pounds)

  2. 1/2 teaspoon(s) grated lime zest

  3. 3 tablespoon(s) fresh lime juice

  4. 2 tablespoon(s) fish sauce

  5. 2 tablespoon(s) peanut oil

  6. 2 small Thai chiles , minced (do not seed)

  7. 1 1/2 teaspoon(s) grated fresh ginger

  8. 1 1/2 teaspoon(s) sugar

  9. 1/2 cup(s) unsweetened coconut milk

  10. 1/4 cup(s) natural creamy peanut butter

  11. 1 tablespoon(s) fresh lime juice

  12. 1 tablespoon(s) fish sauce

  13. 2 teaspoon(s) grated fresh ginger

  14. 2 teaspoon(s) soy sauce

  15. 2 clove(s) garlic , crushed through a press

  16. 1 small Thai chile , chopped

  17. 1 teaspoon(s) sugar

  18. 1/4 cup(s) finely minced cilantro leaves

  19. 16 piece(s) (2-inch-long) scallion

  20. 16 large grape or cherry tomatoes

  21. Peanut oil , for brushing

  22. 8 large butter lettuce leaves

  23. 2 cup(s) cooked jasmine or basmati rice , at room temperature

  24. 1/2 cup(s) chopped fresh basil , tossed with rice

  25. Lime wedges

Instructions Jump to Ingredients ↑

  1. Satay: Pull off and discard the small white muscle wrapped around each scallop. Mix lime zest, lime juice, fish sauce, peanut oil, garlic, chiles, ginger, and sugar in a large resealable food-storage bag to combine; add scallops. Seal bag and toss to coat evenly. Marinate 2 hours in refrigerator.

  2. Peanut sauce: Pulse all peanut sauce ingredients except cilantro in a food processor until smooth; stir in cilantro. Set aside.

  3. Drain scallops; discard marinade. Pat scallops dry with a paper towel. Thread scallops alternately with scallions and tomatoes onto double-bamboo skewers. Brush with peanut oil. Grill satays over medium heat 6 minutes, turning skewers, or until scallops are just barely translucent in centers.

  4. To serve, place 2 lettuce leaves on each plate and top with 1/2 cup of the rice mixture. Remove scallops and vegetables from skewers; place over rice. Serve with peanut sauce and lime wedges.

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