Post by marlaoh on Jun 26, 2003 8:42:49 GMT -6
Grilled Sea Scallops Brochettes with Gremolata (Parsley Lemon Garnish)
Presented by Marguerite Henderson
Ingredients:
2 lbs. large scallops (about 32-36)
¼ cup olive oil
zest and juice of 1 lemon
2 cloves garlic, minced
1 bunch green onions, thinly sliced on diagonal
½ tsp. paprika
½ cup chopped fresh parsley
¼ cup chopped fresh mint
8-10 10”wooden skewers, soaked in water for 10 minutes
Gremolata:
1 cup finely chopped fresh parsley, Italian is preferred
zest and juice of 1 lemon
2 garlic cloves, minced
2 T. olive oil
salt and pepper to taste
Method:
For brochettes:
Combine the scallops and remaining ingredients in a bowl; marinate for at least 1 hour. Skewer 3-4 scallops on each wooden skewer. Grill over medium heat for 2-3 minutes per side, for a total of 5-6 minutes. Transfer to a serving platter.
Gremolata:
Combine the parsley, lemon juice and zest, garlic and olive oil. Taste for seasoning and add salt and pepper as desired. Top each skewer with a little gremolata. Makes about 8-10 skewers.
Presented by Marguerite Henderson
Ingredients:
2 lbs. large scallops (about 32-36)
¼ cup olive oil
zest and juice of 1 lemon
2 cloves garlic, minced
1 bunch green onions, thinly sliced on diagonal
½ tsp. paprika
½ cup chopped fresh parsley
¼ cup chopped fresh mint
8-10 10”wooden skewers, soaked in water for 10 minutes
Gremolata:
1 cup finely chopped fresh parsley, Italian is preferred
zest and juice of 1 lemon
2 garlic cloves, minced
2 T. olive oil
salt and pepper to taste
Method:
For brochettes:
Combine the scallops and remaining ingredients in a bowl; marinate for at least 1 hour. Skewer 3-4 scallops on each wooden skewer. Grill over medium heat for 2-3 minutes per side, for a total of 5-6 minutes. Transfer to a serving platter.
Gremolata:
Combine the parsley, lemon juice and zest, garlic and olive oil. Taste for seasoning and add salt and pepper as desired. Top each skewer with a little gremolata. Makes about 8-10 skewers.