Recipe - Grilled Scallops And Begetables With Cilantro Sauce

1 teaspoon Hot chili oil
1 teaspoon Oriental sesame oil
1 Green onion, chopped
1 tablespoon Finely chopped fresh ginger
1 cup 1/3less salt chicken broth
1 cup Fresh chopped cilantro
1 pound Sea scallops
2 md Zucchini, cut into 1/2"
slices
2 md Yellow squash, cut into 1/2"
slices
1 md Yellow onion, cut into
wedges
8 lg Mushrooms

1. Spray cold grid with nonstick cooking spray. Preheat grill to medhigh
heat Heat chili oil and sesame oil in small saucepan over mediumlow heat.
Add green onion; cook about 15 seconds or just until fragrant. Add ginger;
cook 1 minute.

2.Add chicken broth;bring mixture to a boil. Cook until liquid is reduced
by h half. plance mixture in blender or food processor with CILANTRO; blend
until smooth. Set aside.

3.Thread scallops and vegetables onto skewers. Grill about 8 minutes per
side or until scallops turn opaque. Serve hot with cilantro sauce.

NOTE*** I've never made the scallops/veggies dish, just the sauce. I let it
cool a bit. Then i pour the sauce into an ice cube tray. Let it freeze.
Store in a ziploc freezer bag. I've used this sauce on portobellos, on
pasta, & other veggies. Be creative.

Posted to FOODWINE Digest 27 Jan 97 by Jane Christensen
KAJMC@ASUVM.INRE.ASU.EDU on Jan 28, 1997.