Wednesday, June 20, 2007

Ayinger Companion - Sweet Chili Sauce Scallops

Sweet Chili Infused Citrus Scallops 1 1/2 pounds sea scallops 2 tablespoons lemon juice 1 tablespoon chopped fresh cilantro 1 tablespoon Sweet Chili Sauce (such as Maggi) 1 tablespoon 1/2 teaspoon salt 1/8 teaspoon pepper 2 garlic cloves, minced 1 tablespoon olive oil 1 tablespoon chopped fresh cilantro 1 tablespoon lemon zest Combine first 7 ingredients in a large bowl, stirring well to coat. Chill 5 minutes. Heat oil in a large nonstick skillet over medium-high heat. Add scallop mixture; sauté 4 minutes or until scallops are done. Top with 1 tablespoon cilantro & lemon zest. The citrus in this pairs nicely with the wheat in the Ayinger The chili kick worked very nicely with the Aventinus, and the Franziskaner - with both of these the sweet/firm of the scallop pairs nicely with sweet "round" feeling of the beer. The chili fights with the Duvel

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