Grilled Hawaiian Scallops, Banh Mi Crostini, Scallop Glaze, Spicy Salt. Recipe

Name: Grilled Hawaiian Scallops, Banh Mi Crostini, Scallop Glaze, Spicy Salt.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hawaiian Scallops w/ sauce; 8 Fresh Scallops; 10 ounces Pineapple Juice; 1/4 cup red wine vinegar; 1 tablespoon Soy Sauce; 1/4 Diced green bell pepper; Cornstarch (as needed); 1/4 cup Chopped onion; 8 Spring rolls; 1/4 Julienne carrot; 1/4 Julienne Daikon; 2 ounces Vermicilli noodles (boiled and drained); 8 Rice wrappers; 1 1/3 tablespoons Sliced Basil leaves; 3 tablespoons Sliced Mint Leaves; 3 tablespoons Chopped Cilantro; Nouc Mam; 1/2 cup water; 1 tablespoon rice vinegar; 2 tablespoons lime juice; 2 tablespoons sugar; 1 chili pepper (thinly sliced); Siracha (as needed); 1 Grilled Banh Mi (buttered); 3 Minced Garlic Cloves; Chopped Chives (garnish); Parsley (garnish); Nothing; 1 nothing

Servings: persons

Hawaiian Scallops w/ sauce
8 Fresh Scallops
10 ounces Pineapple Juice
1/4 cup red wine vinegar
1 tablespoon Soy Sauce
1/4 Diced green bell pepper
Cornstarch (as needed)
1/4 cup Chopped onion
8 Spring rolls
1/4 Julienne carrot
1/4 Julienne Daikon
2 ounces Vermicilli noodles (boiled and drained)
8 Rice wrappers
1 1/3 tablespoons Sliced Basil leaves
3 tablespoons Sliced Mint Leaves
3 tablespoons Chopped Cilantro
Nouc Mam
1/2 cup water
1 tablespoon rice vinegar
2 tablespoons lime juice
2 tablespoons sugar
1 chili pepper (thinly sliced)
Siracha (as needed)
1 Grilled Banh Mi (buttered)
3 Minced Garlic Cloves
Chopped Chives (garnish)
Parsley (garnish)
Nothing
1 nothing

1
Mix the pineapple juice, salt, pepper and green pepper. Marinate Scallops in the mixture overnight. Prep the ingredients for the spring rolls. Chill the prepped ingredients in fridge. Make the Nouc Mam Sauce and chill it.
2
Take the marination and simmer in saucepan. add brown sugar and corn starch to thicken. reduce to a smooth glaze. 5-10 mins depending on amount of corn starch. Store in container and keep at room temp. if it gets too thick, hot hold the sauce.
3
Combine minced garlic and butter. grill on buttered side until crispy, but not too charred. about 2-3 mins. Set aside.
4
Salt the vegetables and vermicilli. Assemble the spring rolls by dipping rice wrappers in warm water, then putting ingredients in the middle. Roll it up with your papers very tight and don't forget the tuck. You don't want a sloppy and loose presentation. Let it chill. Take out
5
Brush the grill w/ veggie oil. Take out the scallops, salt & pepper and grill for 3 minutes on each side. Feel for a medium soft interior and charred exterior. You want the scallop to melt and have a smooth mouthfeel.
6
Drop a dollop of the reduction sauce and spread it. Place the Banh Mi Crostini horizantally across the plate. Place 2 scallops on top of the crostinis and then cut the spring rolls in half. Top the crostinis with the open faced half spring roll. Drizzle the whole dish with the nouc mam. Garnish with parsley and chopped chives.

978

kcal

Calories

Fat

215

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: Hawaiian Scallops w/ sauce, 8 Fresh Scallops, 10 ounces Pineapple Juice, 1/4 cup red wine vinegar, and more.

Yes, Grilled Hawaiian Scallops, Banh Mi Crostini, Scallop Glaze, Spicy Salt. falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Hawaiian Scallops, Banh Mi Crostini, Scallop Glaze, Spicy Salt.

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