Saturday, 12 September 2009

Grilled Scallops with Citrus-Ginger Sauce and Rice Noodle Salad

The ending of the summer has us clamouring to grill as many dishes as we can before the snow flies. Suddenly we feel as if we didn't fully take advantage of the summer weather; didn't spend enough time outdoors, enough time in the garden or on the deck.
We turned to Bobby Flay for a tasty dish to make with some scallops that we got on sale. Ours weren't as big as the ones called for in the recipe, but we had more. All in all they worked out fine.
This dish is simple and tasty, I love that I don't have to amp up the flavour in Bobby's recipes. The man knows big flavour.
*See how pretty the skewers look? Yes, the scallops got re-skewered for the picture. The lengths we go to for you!

Grilled Scallops with Citrus-Ginger Sauce and Rice Noodle Salad
Bobby Flay’s Grill It!, Bobby Flay

2 teaspoons toasted sesame oil
4 tablespoons canola oil
2 tablespoons grated orange zest
12 large sea scallops, muscle removed
1 tablespoon finely grated peeled fresh ginger
1/2 teaspoon red chile flakes
2 cups orange juice (not from concentrate)
Juice of 1 lime
2 tablespoons light brown sugar
1 tablespoon low-sodium soy sauce
2 tablespoons rice wine vinegar
Kosher salt
8 ounces rice noodles
Freshly ground black pepper
2 green onions, white and green parts, thinly sliced
1 tablespoon sesame seeds, toasted

1. Whisk together the sesame oil, 2 tablespoons of the canola oil, and the orange zest in a medium bowl. Add the scallops and let marinate in the refrigerator for at least 15 minutes and up to 30 minutes.
2. Heat the remaining 2 tablespoons canola oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is salt, about 2 minutes. Increase the heat to high, add the orange juice, lime juice, brown sugar, and soy sauce, and simmer, stirring occasionally, until the mixture is reduced by half, 8 to 10 minutes. Remove from the heat, stir in the rice vinegar, and let cool to room temperature. The sauce can be made 8 hours in advance, covered, and refrigerated. Bring to room temperature before serving.
3. Bring a large pot of salted water to a boil over high heat. Add the noodles and cook until al dente, 3 to 4 minutes. Drain, rinse with cold water, and drain again. Transfer to a platter and toss with half of the citrus-ginger sauce.
4. Heat your grill to high.
5. Season the scallops on both sides with salt and pepper. Place the scallops on the grill and grill until golden brown and slightly charred, about 3 minutes. Turn over and continue cooking for about 3 minutes longer until just cooked through.
6. Place the scallops on top of the noodles and drizzle with the remaining citrus-ginger sauce. Garnish with green onions and sesame seeds.