Grilled sea scallops with spicy ginger aioli
1
Points® value
Total Time
21 min
Prep
15 min
Cook
6 min
Serves
4
Difficulty
Easy
A super-flavorful, Asian-spiced aioli punches up grilled scallops. Serve them on a bed of shredded veggies or skewer them for easy party food. Mayonnaise serves as a creamy base for the aioli sauce that also contains siracha, oil, ginger, garlic and vinegar. Ginger lends a woodsy, pungent flavor to this spicy sauce. The aioli can be made up to 2 days before serving. When purchasing scallops, look for colors that range from a pale beige to a creamy pink with a fresh, clean smell. Stay away from pure white scallops, as they have likely been sitting in water or chemicals, which drains them of their nutrients.
Ingredients
Reduced calorie mayonnaise
2 Tbsp
Sriracha chili sauce
1½ tsp, or less to taste
Sesame oil
½ tsp
Fresh ginger
½ tsp, fresh, minced
Jarred minced garlic
¼ tsp
Rice wine vinegar
¼ tsp
Uncooked scallops
1 pound(s), sea variety, rinsed and dried
Cooking spray
4 spray(s)
Kosher salt
¼ tsp
Cilantro
2 Tbsp, fresh, minced
Packaged coleslaw mix (shredded cabbage and carrots)
4 cup(s)