Grilled sea scallops with spicy ginger aioli
1
Points®
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
Sesame oil
½ tsp
Fresh ginger
½ tsp
Jarred minced garlic
¼ tsp
Rice wine vinegar
¼ tsp
Uncooked scallops
1 pound(s)
Cooking spray
4 spray(s)
Kosher salt
¼ tsp
Cilantro
2 Tbsp
Packaged coleslaw mix (shredded cabbage and carrots)
4 cup(s)
Instructions
1
In a small bowl, combine mayonnaise, sriracha, oil, ginger, garlic and vinegar; set aside.
2
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.
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