They were holding seafood cooking classes. I was in like bass on a grill. I learned how to prepare and cook anything from Blackened Cajun Marlin to Baby Octopus Tacos. And then they closed that location. But I had learned what I needed to.
This past Sunday, I celebrated the end of January....and being closer to spring!...by preparing (with the help of the Well Kept Wife™ hunting down supplies) these two loved and time-tested recipes.
Chili Garlic Scallops
Ingredients
1-LB dry packed sea scallops (dry packed are not treated and never frozen)
4-oz Lee Kum Kee chili garlic sauce
If you are brave, toss in 1-2 minced jalapenos or habaneros
Heat up the chili garlic in butter for a few minutes then saute scallops for 1 & 1/2 mins each side and no longer!
Finishing touch - place a scoop or two of fish roe on top of each scallop prior to serving.
Grilled Shrimp with Teriyaki Sauce
Ingredients
2 LBs of shrimp: I prefer brownies but you need to ask your seafood person to devein them first. Otherwise, you want large deveined & peeled shrimp. Grilling in the shell is better but messy when it comes time to eat.
2/3 cup Soy Sauce
2 TBLS brown sugar
2 TBLS honey
1/4 cup sake - The sake is useful but optional
2 TBLS ginger, minced
4 cloves garlic, minced
Combine all ingredients, except shrimp. Mix well.
Add shrimp and marinate for 45 minutes. I like to skewer first and then marinade while on the skewer. Do this by alternating tail to toe. Recommend to double skewer so the shrimp don't flip around when you turn them on the grill
Grill for 4 to 6 minutes over medium-high. Turn shrimp and brush with marinade. Cook until done. I like to grill about 2-3 mins on each side
I also like to throw in green onions.
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