Mojito-Grilled Scallops

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”4″ details=”” ] These scallops will have your man singing your praises the day after

[quicklook-recipe prep_time=”30 min” cook_time=”10 min” serves=”4″ details=”” ]

These scallops will have your man singing your praises the day after Valentine’s Day.

[ingredients-list title=”Ingredients” serving_size=””]

[ingredients-left]

  • Mojito:
  • 1/4 cup + 1 tablespoon chopped fresh mint
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 1/2 cup light rum
  • Juice of 2 limes
  • 4 dashes Angostura bitters
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

[/ingredients-left]
[ingredients-right]

  • Scallops:
  • 1 pound sea scallops
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it ” time=”40 minutes”]

[step-item number=”1″ image_url=”” title=”” ]For the mojito: Muddle (gently mash together) 1/4 cup of the mint and the sugar in a bowl or cocktail shaker. Stir in the water until the sugar dissolves. Stir in the rum, lime juice, bitters, salt, and pepper. Pour into a ziplock bag.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]For the scallops: Drop the scallops into the marinade bag, press out the air, seal, and refrigerate for no longer than 20 minutes. Heat a grill for medium-high heat.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Remove the scallops from the marinade and pour the marinade into a saucepan. Coat the scallops all over with the oil and let stand for 10 minutes.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Boil the marinade over high heat until reduced to about 1/3 cup, 4 to 5 minutes. Remove from the heat and stir in the butter until melted. Keep warm.[/step-item]

[step-item number=”5″ image_url=”” title=”” ]

Grill the scallops directly on the grill grate until browned and springy to the touch but still a little soft in the center, about 3 minutes per side.

[/step-item]

[step-item number=”6″ image_url=”” title=”” ]Divide the sauce among the bottoms of 4 small plates. Arrange the scallops over the sauce and scatter on the remaining 1 tablespoon mint.[/step-item]

[nutrition-info calories=”282″ calories_fat=”” fat=”7 g” sat_fat=”” choles=”45 mg” sodium=”767 mg” carbs=”17 g” sugars=”” protein=”19 g” fiber=”1 g”] [/nutrition-info]

[/step-list-wrapper]

Originally Published in Reader's Digest

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