This was tonight's dinner. It was really good. The scallops were perfect. If you wish more of a chile heat, keep the seeds in. If you wish more of a side dish from the tomatoes, use more tomatoes or bigger chunks of tomato. * Exported from MasterCook * Grilled Scallops w/Citrus-Chile Vinaigrette Recipe By : RisaG Serving Size : 2 Preparation Time :0:00 Categories : Main Dish Quick Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vinaigrette: 1 thai finger chile -- chopped 2 tbsp lemon juice 2 tbsp key lime juice 2 tbsp fresh oregano -- chopped 2 cloves garlic -- minced salt and pepper 1/2 cup extra-virgin olive oil Scallops: 12 lg scallops -- muscle removed salt and pepper drizzle extra-virgin olive oil Tomato Garnish: 8 grape tomatoes salt and pepper drizzle extra-virgin olive oil Scallion Rice Pilaf: 1 cup cooked rice salt -- to taste cajun seasoning -- to taste 2 scallions (green & white parts) -- minced 2 cloves garlic -- minced salt and pepper drizzle extra-virgin olive oil -- * see note For vinaigrette: Slice chile in half lengthwise and scoop out seeds. Finely chop until minced small. In a small jelly jar, add lemon juice, lime juice, oregano, salt and pepper, and garlic. With small whisk, drizzle oil in while whisking. Do this until vinaigrette is emulsified. You may end up using less oil. For scallops: Soak wooden skewers in water for 30 minutes. Dry well. Sprinkle salt and pepper over the scallops. Make sure they are dry before doing this. Skewer the scallops, all on two skewers. Drizzle scallops with a bit of the oil. Skewer the tomatoes on one skewer. Drizzle with a bit of oil and sprinkle with salt and pepper. Preheat George Foreman Grill. Once hot, spray with cooking spray and then place all three skewers on. Spray tops of food and then close and cook, about 4 minutes, until cooked through. Scallops should be a bit firm to the touch and more opaque. Not translucent. Grape tomatoes should have grill marks and have softened a bit. Remove from grill. Turn off. Let scallops sit for a few minutes to finish cooking. For Scallion Rice Pilaf: Place scallion and garlic in small microwaveable container. Drizzle with a bit of oil and sprinkle with salt and pepper. Cover and cook on HIGH for 2 minutes. Stir well. Add the rice and mix well. Cover and cook on HIGH for 2 minutes. Remove and stir well. To assemble: Remove scallops and tomatoes from skewers (be very careful removing the tomatoes as they may fall apart). Place 3 scallops on each side of the plate. Place a tomato in between each scallop. Place 1/2 the rice in the middle. Drizzle some of the vinaigrette over the scallops and tomatoes. Stovetop Variation on Pilaf: In small skillet, drizzle a bit of oil. Saute scallion and garlic until softened. About 3 minutes. Add rice, cajun seasoning and pepper. Saute until rice is cooked through. Drizzle with a bit of the oil. Stir well. - - - - - - - - - - - - - - - - - - Serving Ideas : Scallion Rice Pilaf NOTES : Risa's notes: * If you have cilantro oil, drizzle a bit of this over the scallion rice pilaf. ===== RisaG Risa's Food Service http://www.geocities.com/radiorlg Updated 4/11/03 __________________________________________________ Do you Yahoo!? Yahoo! Tax Center - File online, calculators, forms, and more http://tax.yahoo.com