BBQ Recipe: Kinilaw Flavoured Scallop Skewers (Quick Grill)

 

BBQ Kinilaw Flavoured Scallop Skewers (Quick Grill)

This BBQ Kinilaw Flavoured Scallop Skewer is a vibrant dance of ocean freshness, bright acidity, and subtle smoke. Imagine perfectly seared scallops – tender, sweet, and with just a whisper of char from the grill – quickly infused with the exhilarating tang of traditional Filipino Kinilaw. The calamansi provides a sunny, citrusy punch, balanced by the gentle heat of chilli and the delicate crunch of red onion and ginger. It's a dish that's incredibly light yet bursting with layers of flavour, offering a sophisticated and unique take on seafood barbecue that will transport your taste buds straight to the sunny shores of the Philippines, with a gourmet twist.

Yields: 4-6 servings (approx. 12-18 scallops)

Prep time: 20 minutes + 15-30 minutes marinating

Cook time: 2-4 minutes

Ingredients:

• For the Scallop Skewers:
• 1.5 lbs (approx. 680g) large sea scallops, patted very dry (about 12-18 scallops)
• Wooden or metal skewers (if using wooden, soak in water for at least 30 minutes)
• 1 tbsp olive oil (for grilling)
• Salt and freshly ground black pepper to taste
• For the Kinilaw Marinade/Dressing:
• 1/2 cup (120ml) fresh calamansi juice (or substitute with 1/4 cup lime juice + 1/4 cup lemon juice)
• 1/4 cup (60ml) coconut vinegar (or white vinegar, if unavailable)
• 1/4 cup (60ml) finely diced red onion
• 2 tbsp finely minced ginger
• 1-2 Thai bird's eye chilies, thinly sliced (adjust to your spice preference, remove seeds for less heat)
• 1/4 cup (60ml) finely diced cucumber (optional, for added freshness)
• 2 tbsp chopped fresh cilantro
• 1 tbsp coconut cream (optional, for a touch of richness and to mellow the acidity)
• Pinch of sugar (optional, to balance acidity)
• Salt to taste

Equipment:

• Small mixing bowl
• Whisk
• Grill (gas or charcoal)

Instructions & Method:

1. Prepare the Kinilaw Marinade:

• In a small mixing bowl, whisk together the calamansi juice, coconut vinegar, diced red onion, minced ginger, sliced chilies, and diced cucumber (if using).
• Stir in the chopped cilantro and coconut cream (if using).
• Add a pinch of sugar (if desired) and salt to taste. The dressing should be bright, tangy, and a little spicy. Set aside.

2. Prepare the Scallops:

• Ensure scallops are thoroughly patted dry with paper towels. This is crucial for achieving a good sear. Remove the small, tough side muscle if present.
• Lightly season the scallops with a pinch of salt and black pepper.
• Marinate (Optional but Recommended): Place the scallops in a shallow dish. Pour about half of the prepared Kinilaw marinade over the scallops. Gently toss to coat. Let them marinate at room temperature for no more than 15-30 minutes. Any longer, and the acid will "cook" the scallops, making them tough. Reserve the other half of the marinade for serving.

3. Prepare the Skewers:

• Carefully thread 2-3 scallops onto each prepared skewer. Try not to overcrowd them to allow for even cooking.

4. Quick Grill the Scallops:

• Preheat Grill: Preheat your grill to medium-high heat. Ensure the grates are clean and well-oiled to prevent sticking.
• Grill Scallops: Lightly brush the skewered scallops with olive oil. Place the skewers on the hot grill.
• Grill for 1-2 minutes per side, or until the scallops develop a beautiful golden-brown sear and are opaque throughout but still tender. Be careful not to overcook them, as they can become rubbery quickly.

5. Serve:

• Remove the scallop skewers from the grill immediately.
• Arrange them on a serving platter.
• Drizzle generously with the reserved fresh Kinilaw marinade/dressing.
• Serve immediately as an appetiser.

Tips for Success:

• Dry Scallops are Key: The drier your scallops are, the better sear you will achieve. Pat them vigorously with paper towels.
• Don't Over-Marinate: The acid in the Kinilaw dressing will start to cook the scallops, similar to ceviche.¹ A short marinade time (15-30 minutes) is perfect for infusing flavour without "cooking" them fully.
  
  
• Hot Grill: A hot grill is essential for a quick sear and to prevent sticking.²
  
  
• Don't Overcook: Scallops cook very quickly. Watch them closely and remove them as soon as they are opaque and slightly firm to the touch. They should still be tender inside.
• Calamansi vs. Substitutes: Fresh calamansi juice offers a unique floral and sharp citrus note. If unavailable, a 50/50 mix of fresh lime and lemon juice is the best substitute.
• Coconut Vinegar: This vinegar has a distinct mild sweetness and tang that's traditional in Filipino kinilaw. White vinegar can be used, but adjust sweetness with a tiny pinch of sugar if needed.
• Spice Level: Adjust the amount of Thai bird's eye chilies to your preference. For less heat, remove the seeds.
• Garnish: A sprinkle of extra fresh cilantro or even a few thin slices of red chilli on top can enhance presentation and flavour.
• Warkworth Local Touch: Consider serving this with a side of perfectly grilled local asparagus or a fresh, simple green salad from a Warkworth farmer's market for a complete, delightful local experience.