This "Satay" method of preparation is a fabulous alternative that practically eliminates the risk of overcooking Sea Scallops. The meat is tenderized, skewered and seared quickly to succulence.
The sweet and spicy Coconut Peanut Sauce accentuates the Asian flair for a Satay appetizer you can't wait to devour!
Are you hungry yet? Let's get cooking!
Step 1: Coconut Peanut Sauce- Ingredients and Prep:
- 4 Tablespoons soy sauce
- 3 Tablespoons honey
- 2 Tablespoons peanut butter
- 2 teaspoons white vinegar
- 2 teaspoons sesame oil
- 2-3 garlic cloves- 1 tsp- grated
- 1 Tablespoon Sweet Red Bell Pepper- grated
- 3/4 to 1 teaspoon Serrano Chile Pepper- (more to taste)- grated
- 2 Tablespoons Coconut Cream/Coconut Nectar (Not Coconut Milk)
Begin by grating the garlic and peppers with a cheese grater, and here's why:
Grating is so much simpler than mincing. It's quicker, you won't accidentally cut yourself and you won't need latex gloves when handling hot chilis. Just wrap a strip of paper towel around the stem end and hold the pepper there. The serrano will grate wholey, skin included.
The red pepper has a tougher skin. As you grate it, peel away and discard the excess skin.
Be sure to use the smallest holes that produce the finest shreds. Do not use the zester.
Put the grated garlic, Red pepper, Serrano pepper, soy sauce, honey, vinegar, sesame oil in a small saucepan over medium heat. Stir to combine.
Add the peanut butter and stir continuously for a few minutes. It will break into ribbons then melt into the sauce.
Add the Coconut cream, stir to combine until melted. Reduce heat to low. Simmer gently and stir 3-4 minutes.
Remove from heat and cool to room temperature.
Step 2: Scallops- Ingredients and Prep:
- Large (2" diameter), fresh Sea Scallops-1 scallop per skewer. Allow 2 scallops/skewers per person as an appetizer.)
- Coconut Cream/Nectar (Not Coconut Milk)
- 6" wooden bamboo skewers- soaked in water about 20 minutes
- Small sharp knife
- Plastic wrap
- Meat tenderizing mallet
Place a scallop between 2 sheets of plastic wrap. Using the tenderizing side of the mallet, gently pound the scallop out (both sides) until it's about 1/4" thick.
Use scissors to cut the scallop into 1" wide strips. Skewer all the strips from one scallop on the skewer. The pictures are self explanatory... just try not to crowd the scallop strips. ;-)
As each skewer is finished, lay it on a plate. When all of the scallops have been tenderized and skewered, use a pastry or silicone brush to generously coat both sides of the scallop satay sticks with coconut cream... YUM! ;-)
Cover with plastic wrap and refrigerate for 1 hour.
Grill or Saute: This is totally your choice. I was intent on grilling outside because the weather was so gorgeous. Unfortunately I ran out of propane almost immediately so I brought the satay sticks inside to saute. Both cooking methods produce tender, juicy results.
Here are the cooking guidelines:
- To Grill: Preheat your grill on medium-high heat for 5 minutes. Cook the satay sticks 2 minutes per side. Be sure your grill grate is clean and oiled prior to use.
- To Saute: In a medium skillet, heat 1 tablespoon butter and 1 splash of sesame oil over medium-high heat. When the butter begins to bubble, stir, then add the satay sticks. Cook 2 minutes undisturbed. Turn the satay stick over and cook 2 minutes longer. If the sesame oil begins to smoke, add a little more butter to the skillet and reduce the heat slightly.
Step 3: Plate, Garnish and Serve.
Serve warm and enjoy!