Scallop Sate With Peanut Sauce Recipe

Name: Scallop Sate With Peanut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 small bamboo skewers; 1 tablespoon soy sauce; 3 1/2 tablespoons Thai fish sauce; 4 tablespoons rice vinegar; 2 tablespoons chili oil, or to taste; 48 Peconic or Nantucket Bay scallops, about 1 pound; 1 small sweet red pepper; 4 tablespoons smooth unsalted peanut butter; 3 tablespoons orange juice; Hot red pepper flakes to taste; 1 tablespoon finely minced scallions; 1 tablespoon finely minced fresh ciltantro

Servings: persons

24 small bamboo skewers
1 tablespoon soy sauce
3 1/2 tablespoons Thai fish sauce
4 tablespoons rice vinegar
2 tablespoons chili oil, or to taste
48 Peconic or Nantucket Bay scallops, about 1 pound
1 small sweet red pepper
4 tablespoons smooth unsalted peanut butter
3 tablespoons orange juice
Hot red pepper flakes to taste
1 tablespoon finely minced scallions
1 tablespoon finely minced fresh ciltantro

1
Place the skewers in cold water to cover and set aside.
2
Combine the soy sauce, a tablespoon and a half of the fish sauce, three tablespoons of the vinegar and a tablespoon of the chili oil in a bowl.
3
Add the scallops, mix to combine, cover and allow the scallops to marinate one to three hours.
4
Refrigerate them if they will be marinating more than an hour.
5
Cut the red pepper into strips about an inch wide, then cut into squares.
6
Make 24 squares.
7
Heat a small nonstick skillet, add the pepper squares and sear, tossing briefly about five minutes, just until the pepper squares begin to soften.
8
Remove from the heat and set peppers aside.
9
Meanwhile beat the peanut butter and orange juice together until well blended.
10
Stir in the remaining fish sauce, vinegar and chili oil.
11
Season to taste with hot red pepper flakes.
12
Stir in the scallions and cilantro.
13
Transfer to a small serving dish appropriate for a dip and set aside.
14
Just before serving, thread two scallops on each of the skewers with a pepper square between them.
15
Be sure the food on the skewers is placed close to the pointed end of the skewer so guests can easily bite the scallops and peppers off the skewers without having to imitate a sword swallower.
16
Preheat a grill or broiler.
17
Grill or broil the skewers close to the source of heat until seared.
18
Arrange the skewers on a serving platter and place the dish of peanut sauce in the middle or alongside.
19
Pass as hors d'oeuvres with cocktails.

169

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 24 small bamboo skewers, 1 tablespoon soy sauce, 3 1/2 tablespoons Thai fish sauce, 4 tablespoons rice vinegar, and more.

Yes, Scallop Sate With Peanut Sauce 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.

That's it — enjoy your meal!

Scallop Sate With Peanut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions