Grilled scallops amandine from Big Small Plates (page 274) by Cindy Pawlcyn and Erasto Jacinto and Pablo Jacinto

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on October 10, 2019

    For 50 years my favorite scallops recipe has used orange juice, drambuie, and snow peas. This recipe's use of an orange glaze (lemongrass, Thai chili, orange juice, mirin, ginger) stuck me as a similar recipe with an Asian bent. The amandine sauce was certainly enjoyable, but I'd be just as happy using it on a perfectly steamed veggie side dish served with the scallops. But yes, this is another excellent scallop recipe.

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