Grilled sea scallops with spicy ginger aioli
Reduced calorie mayonnaise
Sriracha chili sauce
1½ tsp, or less to taste
½ tsp, fresh, minced
Rice wine vinegar
1 pound(s), sea variety, rinsed and dried
2 Tbsp, fresh, minced
Packaged coleslaw mix (shredded cabbage and carrots)
- In a small bowl, combine mayonnaise, sriracha, oil, ginger, garlic and vinegar; set aside.
- Off heat, coat a gas grill or grill pan with cooking spray; heat over high heat. Coat both sides of scallops with cooking spray; season with salt. Grill scallops until grill marks are evident and scallops are cooked through, about 2 to 3 minutes per side. Serve scallops over slaw mix, topped with sauce and garnished with cilantro. Yields about 3 1/2 ounces scallops, 1 cup slaw mix and about 2 1/4 teaspoons sauce per serving.