{"id":7080,"date":"2024-04-26T12:46:39","date_gmt":"2024-04-26T12:46:39","guid":{"rendered":"https:\/\/homekitchennotes.com\/foodiecrush\/2024\/04\/26\/grilled-scallops-with-peach-sweet-chili-sauce\/"},"modified":"2024-07-30T08:30:26","modified_gmt":"2024-07-30T08:30:26","slug":"grilled-scallops-with-peach-sweet-chili-sauce","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/grilled-scallops-with-peach-sweet-chili-sauce\/","title":{"rendered":"Grilled Scallops With Peach Sweet Chili Sauce"},"content":{"rendered":"

This dish is a nod to grilled fish-ball skewers that you can get from Bangkok street carts day and night. Instead of using store-bought fish balls or going through the arduous process of making them from scratch, cookbook author Leela Punyaratabandhu uses voluptuous sea scallops, whose texture is similar to that of Asian-style fish balls: firm with a little bit of bounce. The bright peach sauce is a summer-inspired take on the classic Thai sweet chili sauce with which grilled fish balls are usually served.<\/p>\n

\n

Ingredients<\/h2>\n

4 Servings<\/p>\n

\n

1<\/p>\n

red Thai chile or Fresno chile,seeds removed, coarsely chopped<\/div>\n

1<\/p>\n

garlic clove, coarsely chopped<\/div>\n

\u00bd<\/p>\n

cup chopped peeled ripe peach<\/div>\n

1<\/p>\n

tsp. (or more) sugar<\/div>\n

\u00bc<\/p>\n

tsp. kosher salt, plus more<\/div>\n

1<\/p>\n

tsp. cornstarch<\/div>\n

1<\/p>\n

Tbsp. (or more) apple cider vinegar<\/div>\n

16<\/p>\n

large sea scallops, side muscle removed, patted dry<\/div>\n
Vegetable oil (for brushing)<\/div>\n
Freshly ground black pepper<\/div>\n
Cilantro sprigs and lime wedges (for serving; optional)<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Pur\u00e9e chile, garlic, peach, sugar, and \u00bc tsp. salt in a blender until smooth. Transfer pur\u00e9e to a small saucepan and cook over medium heat, whisking often, until starting to bubble around edges, about 4 minutes.<\/p>\n

    Step 2<\/h4>\n

    Dissolve cornstarch in 1 tsp. water in a small bowl. Whisk cornstarch slurry into pur\u00e9e and simmer, whisking constantly, 1 minute. Stir in vinegar and let sauce cool.<\/p>\n

    Step 3<\/h4>\n

    Prepare a grill for medium-high heat. Brush scallops lightly with oil; season with salt and pepper. Grill until charred and cooked through, about 3 minutes per side.<\/p>\n

    Step 4<\/h4>\n

    Taste sauce and add more sugar, salt, or vinegar if needed. Spoon sauce onto a platter and arrange scallops on top. Scatter cilantro over and serve with lime wedges if using.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This dish is a nod to grilled fish-ball skewers that you can get from Bangkok street carts day and night. Instead of using store-bought fish balls or going through the arduous process of making them from scratch, cookbook author Leela Punyaratabandhu uses voluptuous sea scallops, whose texture is similar to that of Asian-style fish balls: […]<\/p>\n","protected":false},"author":4,"featured_media":7081,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-7080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-starter-sampler"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7080","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=7080"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7080\/revisions"}],"predecessor-version":[{"id":9048,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/7080\/revisions\/9048"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/7081"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=7080"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=7080"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=7080"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}