Grilled scallops with orange sriracha butter
Grilled scallops with orange sriracha butter
PAIRS WITH BLUE MOON® BELGIAN WHITE BELGIAN-STYLE WHEAT ALE
Notes of Valencia orange peel brighten scallops’ delicate flavor and contrast spice.
Ingredients
6 tablespoons unsalted butter, softened
1 tablespoon (packed) orange zest
2 teaspoons kosher salt, divided
2 teaspoons Sriracha sauce
18 to 24 scallops (4 small or 3 large scallops per serving)
1 tablespoon canola oil
Bamboo or metal skewers
Preparation
- Preheat grill to medium-high heat.
- In a bowl, stir to combine butter, orange zest, 1 teaspoon of salt and Sriracha sauce.
- Dry scallops with paper towels and toss in canola oil. Skewer scallops and season with remaining salt. Grill 90 seconds per side, then transfer to a serving platter and brush with butter immediately.
Serves: 6
Prep Time: 20 minutes
Cook Time: 3 minutes