|Category: Main » Scallop Recipes|
|Title:||Ginger-Basted Alaska Scallop and Prawn Skewers|
|Detail:||Recipe courtesy ASMI
12 wooden skewers
1 small bunch of green onions, trimmed & coarsely chopped (about 1-1/2 cups)
1 jalapeņo pepper, seeded and quartered
1 Tablespoon fresh thyme, chopped
1 clove garlic, chopped
3/4 cup Carapelli Extra Virgin Olive Oil
1/4 cup rice wine vinegar
1/4 cup Robert Mondavi Private Selection Chardonnay or Pinot Grigio
3/4 cup fresh ginger, peeled and coarsely chopped
24 Alaska Scallops and/or Alaska Prawns
2 medium bell peppers, cored and cut in wedges
3 large leeks, washed and cut into large chunks OR 12
Cippolini onions, skinned
12 medium to large button mushrooms
Prior to grilling, soak wooden skewers in water for at least 30 minutes.
In food processor or blender, pulse green onions, jalapeņo, thyme, garlic, olive oil, vinegar, wine and ginger until mixture is almost smooth. Pour half of the mixture into a large resealable plastic bag. Add Alaska Scallops and/or Prawns; seal bag and turn several times to coat. Marinate, refrigerated, 15 to 30 minutes. Cover and reserve remaining marinade.
Preheat grill or broiler/oven to medium-high heat. Remove seafood from marinade; discard bag of marinade. Thread seafood and vegetables onto skewers. Place skewers onto a grill or broiling pan brushed with Carapelli Extra Virgin Olive Oil and cook, 5 to 6 inches from heat, for 3 to 4 minutes per side. Turn once during cooking. Cook just until seafood is opaque throughout.
Drizzle reserved marinade over skewers just before serving.
Recommended wine pairing: Robert Mondavi Private Selection Pinot Grigio
Makes 6 servings
Nutrients per serving: 375 calories, 29g total fat, 4g saturated fat, 69% calories from fat, 20mg cholesterol, 12g protein, 15.5g carbohydrate, 3g fiber, 116mg sodium, 51mg calcium and .5g omega-3 fatty acids.