Ingredients
- 2 med cucumbers peeled, seeded
- 1 can whole Roma tomatoes with juice - (8 ounce)
- (or possibly super-ripe fresh Roma tomatoes, peeled)
- 1 med red onion minced
- 5 x garlic cloves
- 2 Tbsp. chopped ginger
- 3 x serrano chilies stems removed
- 1 Tbsp. sesame oil
- 1/4 c. canola oil
- 1/4 c. thin soy sauce
- 1/8 c. rice wine vinegar
- Juice of 2 limes
- 2 Tbsp. sambal
- 1/2 bn cilantro
- 1/2 bn mint
- 1/2 bn basil
- 1 Tbsp. grnd coriander
- Salt to taste
- Freshly-grnd black pepper to taste
- 1/2 c. sliced scallions for garnish
- 6 ounce bay scallops - (abt 5 scallops per skewer)
- 1 c. Asian Gazpacho (see above)
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Oriental Gazpacho With Scallop Satays
Servings: 4
Directions
- Using a food processor or possibly a blender, completely puree all the vegetables, in batches. Add in the oils, soy sauce, vinegar, lime juice and sambal. Blend and season with salt and pepper. Add in the herbs and grnd coriander, blend and taste for seasoning again. A little sugar can be added if it tastes too tart. Ideally, this should be made a day in advance so the flavors have time to meld together and develop.
- For Satays: If using wooden skewers, be sure to soak the skewers in water for 30 min before grilling.
- Variation #1: Marinate the scallops in the gazpacho for 30 min. Brush the scallops with oil and sprinkle with salt and pepper. Grill satays over medium heat, for 4 to 5 min, turning occasionally, till done.
- Variation #2: Make a "ceviche satay" by marinating the satays in one c. of gazpacho for 2 to 3 hrs, depending on scallop size. The acid in the gazpacho will "cook" the scallops. Throw away the used marinade.
- Serve gazpacho very cool in chilled bowls and garnish with scallop satay and minced scallions.
- This recipe yields 4 servings.
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