August 5, 2010
Asparagus Salad and Seared Scallops Cooked in Charcoal Grill
Nick Bank asked:
This salad dish must be grilled in several stages and then put together just before serving, but the outcome is definitely worth the extra effort. You can either use charcoal grill smoker or electric tabletop cookers to prepare seared scallop and asparagus salad with this recipe. With charcoal you'll have to prepare the fire, but scallops get infused with smoky flavor that make all the difference.
Here are the ingredients you will need (based on 2-3 servings):
12-24 fresh scallops
1 table spoon sweet chili sauce
1 table spoon Kikkoman soy sauce
1 tablespoon sesame oil
50-75g of rice noodles (vermicelli)
canola oil for frying
2-3 cups mixed salad vegetables
(eg. melon, sliced cucumber, capsicum and others)
1 bunch of asparagus (200g)
1 tablespoon canola oil
about 1/4 cup of chopped coriander
Dressings
2 tbsp each sweet chili sauce, fish sauce and lemon juice
1 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp grated fresh ginger
1 clove garlic chopped minced
4 tbsp water
Let's start cooking and mixing our salad. Mix the scallops with the first measure of soy sauce, sesame oil and chili and put it aside while you prepare other things.
To create the dressing, simply measure all the ingredients into medium size screw top jar or blender mixer, and shake thoroughly until everything resolves together.
Now separate the vermicelli rice into two to three bundles. Then heat about 1 inch of canola oil in a pan or wok noodle. Next, slowly drop in one bundle of rice, and cook until one side turns slightly yellowish brown. Then use you fish tong or slice to turn it over and keep grilling until that side gets puffed up as well. After that replace the noodle from fry pan and drain it on paper towel. Keep frying the same way until you finish with the rest of noodle bundles.
You can actually cook this rice vermicelli in advance and keep them all in sealed vacuumed bag in refrigerator and just load them out when you start grilling or smoking.
Now let's get back to our bowl of salad that was waiting to be cooked. Replace them into large ceramic bowl or plastic bag. Then you can either preheat then in barbecue grill or just electric hotplate. Cut down the ends of asparagus then put it into plastic bag with second measure of oil and toss it gently to coat.
Next, take the asparagus from the bag and cook in charcoal grill for about 3-4 minutes while turning the sides occasionally to keep the spears tender. Then remove them from the grill and cut into smaller pieces (around 2 inches long). While the asparagus cooks, pour the scallops and marinade we prepared into the hotplate of charcoal grill (use non-stick type if possible). Keep cooking this mix for about 1-2 minutes and then turn the side to cook for the same amount of time.(note: if you smoke it, it will take about 10 times longer).
You are almost done. Now pour the dressing over the vegetable salad and toss to combine them together. Arrange the salad on individual plates or large serving plates and pout the noodle on top of it. Then you can pile the rest of scallop and asparagus over the top.
You can also drizzle over extra dressing for more flavor and taste and eat immediately. If you have any dressings left, you can always keep it in the fridge for chicken or fish next time, as it preserves reasonably well.
This salad dish must be grilled in several stages and then put together just before serving, but the outcome is definitely worth the extra effort. You can either use charcoal grill smoker or electric tabletop cookers to prepare seared scallop and asparagus salad with this recipe. With charcoal you'll have to prepare the fire, but scallops get infused with smoky flavor that make all the difference.
Here are the ingredients you will need (based on 2-3 servings):
12-24 fresh scallops
1 table spoon sweet chili sauce
1 table spoon Kikkoman soy sauce
1 tablespoon sesame oil
50-75g of rice noodles (vermicelli)
canola oil for frying
2-3 cups mixed salad vegetables
(eg. melon, sliced cucumber, capsicum and others)
1 bunch of asparagus (200g)
1 tablespoon canola oil
about 1/4 cup of chopped coriander
Dressings
2 tbsp each sweet chili sauce, fish sauce and lemon juice
1 tbsp oyster sauce
2 tbsp sesame oil
1 tbsp grated fresh ginger
1 clove garlic chopped minced
4 tbsp water
Let's start cooking and mixing our salad. Mix the scallops with the first measure of soy sauce, sesame oil and chili and put it aside while you prepare other things.
To create the dressing, simply measure all the ingredients into medium size screw top jar or blender mixer, and shake thoroughly until everything resolves together.
Now separate the vermicelli rice into two to three bundles. Then heat about 1 inch of canola oil in a pan or wok noodle. Next, slowly drop in one bundle of rice, and cook until one side turns slightly yellowish brown. Then use you fish tong or slice to turn it over and keep grilling until that side gets puffed up as well. After that replace the noodle from fry pan and drain it on paper towel. Keep frying the same way until you finish with the rest of noodle bundles.
You can actually cook this rice vermicelli in advance and keep them all in sealed vacuumed bag in refrigerator and just load them out when you start grilling or smoking.
Now let's get back to our bowl of salad that was waiting to be cooked. Replace them into large ceramic bowl or plastic bag. Then you can either preheat then in barbecue grill or just electric hotplate. Cut down the ends of asparagus then put it into plastic bag with second measure of oil and toss it gently to coat.
Next, take the asparagus from the bag and cook in charcoal grill for about 3-4 minutes while turning the sides occasionally to keep the spears tender. Then remove them from the grill and cut into smaller pieces (around 2 inches long). While the asparagus cooks, pour the scallops and marinade we prepared into the hotplate of charcoal grill (use non-stick type if possible). Keep cooking this mix for about 1-2 minutes and then turn the side to cook for the same amount of time.(note: if you smoke it, it will take about 10 times longer).
You are almost done. Now pour the dressing over the vegetable salad and toss to combine them together. Arrange the salad on individual plates or large serving plates and pout the noodle on top of it. Then you can pile the rest of scallop and asparagus over the top.
You can also drizzle over extra dressing for more flavor and taste and eat immediately. If you have any dressings left, you can always keep it in the fridge for chicken or fish next time, as it preserves reasonably well.
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Filed under Food And Drink by on Aug 5th, 2010. 
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