Scallop Satay
In Barton's words:
There are few foods so naturally balanced in flavor as scallops, and they pair beautifylly with al sorts of seasonings. In this marinade, I combine the punch and personality of garlic and ginger, the svelte savor of soy, and peanut butter’s hearty richness. This dish is a snap because you do the work once to get the flavor twice, first in the marinade, then in the sauce. For food safety reasons, just make sure that you separate that will become the sauce from what is used to marinate.
Ingredients:
Instructions:
Season the scallops lightly with salt. Whisk together 1 tablespoon of the vinegar, the peanut butter, soy sauce, mirin, garlic, and ginger. Pour half the marinade over the scallops, tossing gently to combine and whisk to make the sauce; set aside.
Thread 3 to 4 scallops onto a skewer and return to the marinade. Repeat with the remaining scallops. Marinate for at least 20 minutes and up to over night.
Heat the peanut oil in a large sauté pan over high heat until shimmering. Add the scallop skewers and cook, without moving, until the scallops develop a darkly caramelized crust, about 3 minutes. Turn off the heat and carefully flip the skewers and leave in the pan until cooked through, about 2 minutes.
Drizzle the skewers with the reserved peanut sauce and serve immediately. [Serves 4]
