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The ingredients needed to make Grilled Zamburiñas (small scallops):
- You need 2 dozen zamburiñas (preferably fresh)
- Provide 150 ml extra virgin olive oil
- You need 2 cloves garlic
- Provide Chopped fresh coriander (I usually use parsley, but did not have this time)
- Get 1/2 small red chili
- Use 1 small piece of ginger (size of one finger)
- Get Juice of a lime
- Provide Salt
Instructions to make Grilled Zamburiñas (small scallops):
- First and very important is to clean the scallops well. With the help of a knife, remove them from the shell, wash them with cold water to remove potential grit. Then set them aside. In parallel, wash well the shells
- Peel the garlic cloves and put them in the blender glass, along with the red chili, the olive oil, the ginger, the coriander, the lime juice and some salt. We beat well, and we already have our sauce. Shake it all in the blender
- Put the zamburiñas in a soup plate and add half of sauce that we just made, cover with cling film and put in the fridge for at least half an hour. Meanwhile, place the clean shells in serving dishes
- After at least 30 min, heat the grill to high temperature and put scallops on it, adding the sauce that was left on the plate in which they were marinated. Cook them no more than a minute on each side
- When they are golden brown, put each one in its shell and add a teaspoon of the sauce that we had reserved. Enjoy!
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