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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