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Great taste from the grill


 Grilled Scallops and Shrimp with Ginger-Limeade Pad Thai Marinade is an easy but brightly seasoned addition to grilling or broiling choices. The marinade becomes the dipping sauce served with the cooked dish.
 (Associated Press/Andre Prost Inc. / The Spokesman-Review)
Grilled Scallops and Shrimp with Ginger-Limeade Pad Thai Marinade is an easy but brightly seasoned addition to grilling or broiling choices. The marinade becomes the dipping sauce served with the cooked dish. (Associated Press/Andre Prost Inc. / The Spokesman-Review)
Associated Press

Carefree outdoor grilling should start with easy preparation and end with great taste. This seafood recipe qualifies on both counts. It calls for a light and lively ginger-lime marinade spiked with pad thai sauce, then quick cooking – by either grilling or broiling.

Recipe developer Pam Simmons says it’s a new favorite in her household and has gone down very well with company, too. She points out that although the marinade combines complex and pleasing flavors, you can mix it up in less than 5 minutes. The marinade works well for pork or chicken, too.

You should count on using a total of about 1 1/2 pounds of seafood, either sea scallops or shrimp, or a combination of both in whatever proportions suit you, cooked on skewers. If you are using bamboo skewers, soak them for 1 hour before using. Use double skewers when you thread scallops, for easier turning.

Grilled Scallops and Shrimp with Ginger-Limeade Pad Thai Marinade

Recipe from Andre Prost Inc., A Taste of Thai

1/2 cup prepared pad thai sauce (one 3.25-fluid ounce packet)

1/2 cup frozen limeade concentrate, thawed

1 tablespoon grated or finely minced fresh ginger

1 1/2 pounds sea scallops or raw shrimp, peeled and deveined, or a combination of both (see note)

Optional garnish: chopped peanuts, basil or cilantro

Combine pad thai sauce, limeade and ginger in a medium bowl. Add seafood of choice; mix to make sure all ingredients are covered with marinade. Cover and marinate for 2 hours in the refrigerator.

Drain the seafood and reserve the marinade. Thread shrimp on single skewers and scallops on double skewers for easy turning; keep scallops and shrimp on separate skewers, because they will have different cooking times. Using medium-high heat, grill or broil until done, turning once, about 2 to 3 minutes each side for scallops, 1 to 2 minutes each side for shrimp (until they turn pink).

While the seafood is grilling, pour the marinade into a small saucepan. Bring to a boil over medium heat. Reduce heat to a simmer and cook for 5 to 10 minutes or until marinade begins to thicken. Serve cooked marinade as a dipping sauce. Garnish seafood with chopped peanuts, basil or cilantro, if desired.

Note: If you prefer, you may make the recipe with pork loin or chicken breast. Use 1 1/2 pounds, cut into 1/4 -inch-thick slices. Grilling time will be a few minutes longer than for seafood, 4 to 5 minutes each side, to desired doneness

Yield: 4 servings

Nutrition per serving: Unable to calculate due to recipe variables.

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