ning colossal shrimp and scallops at Costco Seafood Roadshows. Red Chamber worked
with California School of
Culinary Arts Chef Glenn Ochi to
create these two dishes exclusively for Costco members.
Chef Ochi has received many
Culinary Arts Salon awards for
his food preparations.While no
GLENN OCHI awards will begiven outatyour
RedChamberCompany,oneof springdinner,wesuspectthat
thelargestseafoodsuppliersin guestswillapplaudwhenthey
NorthAmerica,offersitsstun- tastethesedishes.
Red Chamber Grilled Spicy Scallops
3 pounds scallops
2 teaspoons finely chopped fresh ginger
2 teaspoons finely chopped garlic
2 teaspoons finely chopped cilantro leaves
Red Chamber
Grilled Spicy Scallops
2 tablespoons low-sodium soy sauce
1/2 cup fresh-squeezed orange juice
Pinch of ground black pepper
1/2 cup peanut oil
2 teaspoons toasted sesame oil
20 ounces European salad mix
2 carrots, julienned
1/2 cup prepared raspberry salad dressing
1 pint fresh raspberries
1/2 cup crumbled Gorgonzola cheese
11. Clean scallops by removing side abductor muscle, and
set aside.
2. Prepare marinade: combine ginger, garlic, cilantro, chili
sauce, soy sauce, orange juice, pepper, and peanut and sesame
oils and mix well.
3. Place scallops in the marinade and refrigerate for 1 hour,
stirring from time to time.
4. Place scallops on a hot grill and cook approximately
2 minutes per side, depending on how well-done you like
your shellfish.
5. Toss the salad greens and carrot with the raspberry vinaigrette, place on your favorite plate, set scallops around or on
top of the salad, place a few fresh berries all around your plate,
sprinkle with crumbled Gorgonzola and enjoy. Makes 8 servings.
