Sesame Shrimp and Sea Scallops with Honey-Chili Glaze

Monday, 01 Jun 2009


This recipe was inspired by another one I saw in one of my favorite magazines, Sunset:  Spicy Sesame Scallops.  For my husband who prefers chicken than seafood, I made a bone-in chicken breast marinaded with some of the same flavors and sauces, then grilled and glazed.


I adapted the Sunset recipe by adding shrimp to the mix and tweaking the sauce a little to add a sweet component to the spicy chili paste.  The glaze I made was two tablespoons Asian chili paste  mixed with two tablespoons of honey.  I followed the directions and tossed the scallops and shrimp with sesame oil and salt and left them to marinade for 15 minutes.


Here’s the seafood on the broiling pan before it went into the broiler.  I put the shrimp in front because I knew they’d be ready faster. They took 3-4 minutes and the scallops took 5-6.  I toasted some sesame seeds in sesame oil under the broiler and sprinkled those on top of the shrimp and scallops.


I made a separate marinade for the bone-in chicken breasts:

2 tablespoons Asian chili paste

1 tablespoon sesame oil

1 tablespoon rice wine vinegar

dash of soy sauce

dash of salt

I marinaded the chicken breasts in this mixture, refrigerated, for an hour before putting them on the grill.


The grill was turned up high and between the marinade and the fat from the chicken skin, the chicken burst into flames.  I found out when the dog started barking at the grill.  So I tuned off the grill and let things simmer down, turned the flame back on medium, turned the chicken, and finished cooking it.  With about 6 minutes left to go, I brushed on some of the honey-chili paste mixture made for the shrimp and scallops.  This turned into a nice sweet-spicy glaze. The chicken was on the grill for a total of around 30-35 minutes.  These were huge chicken breasts.


The chicken was better than salvageable after the flaming incident — it ended up extremely juicy with a nice crispy skin.


Leave a Comment