Equipment
Ingredients
Skewers
- 400 g sea scallops, side muscle removed
- 200 g red bell pepper, cut into 2.5cm squares
- 15 ml avocado oil, for brushing
- 2 g kosher salt
Peanut Dipping Sauce
- 60 g creamy peanut butter, unsweetened
- 60 ml full-fat coconut milk, room temperature
- 15 ml tamari
- 15 ml fresh lime juice
- 10 g brown sugar, packed
- 5 g sriracha sauce
- 1 garlic, minced
- 3 g fresh ginger, grated
Nutrition (per serving)
Method
If using bamboo skewers, submerge them in water and let soak for 30 minutes to prevent burning on the grill.
In a medium mixing bowl, combine the creamy peanut butter, coconut milk, tamari, lime juice, brown sugar, sriracha, minced garlic, and grated ginger. Whisk until completely smooth.
Pat the sea scallops completely dry using paper towels to ensure a proper sear.
Thread the dried scallops and red bell pepper squares alternately onto the skewers, aiming for 2 to 3 scallops per skewer.
Preheat a grill or grill pan to 230 degrees Celsius (450 degrees Fahrenheit). Meanwhile, lightly brush the assembled skewers with avocado oil and season evenly with kosher salt.
Place the skewers on the hot grill. Cook for 2 to 3 minutes per side until the scallops are opaque throughout and reach an internal temperature of 63 degrees Celsius (145 degrees Fahrenheit).
Transfer the grilled skewers to a serving platter and serve immediately alongside the peanut dipping sauce.
Chef's Notes
- Always dry scallops completely with paper towels before grilling; excess surface moisture will create steam and prevent a proper crust from forming.
- The small, rectangular muscle tags on the side of scallops are edible but can become tough when cooked. Peel them off by hand before threading onto skewers.
- If your peanut sauce feels too dense depending on the brand of peanut butter used, you can adjust the consistency by whisking in a small splash of warm water until it reaches your desired dipping thickness.
- When threading skewers, leave a tiny gap between the scallops and bell peppers. If they are crammed too tightly together, the sides touching will steam rather than grill.
Storage
Refrigerator: 2 days — Store sauce and skewers in separate airtight containers.
Reheating: Best served fresh. If necessary, reheat scallops very gently in a pan over low heat; microwaving will cause a rubbery texture.
