SKEWERED SCALLOPS WITH PROSCIUTTO
1 ½ pounds of sea scallops – (750grams)
20 slices of Prosciutto, sliced paper thin
Course salt and pepper
12 bamboo skewers, soaked in water
Preheat grill to a medium – high heat
Rinse scallops with cold water and blot them dry with paper towel.
Season scallops with salt and pepper. Place scallop on to a slice of Prosciutto and wrap scallop until covered completely.
Repeat until all scallops are wrapped in Prosciutto.
Place and grill and cook for approximately 5 minutes or until Prosciutto is golden brown.
Serve warm and enjoy!
Yields: 4 servings
SCALLOP AND SALMON BROCHETTES
Marinade
¾ cup of dry white wine – (175ml)
1/3 cup of light vegetable oil – (75ml)
2 tablespoons of minced shallots – (30ml)
2 cloves of pressed garlic
Juice from ½ a lemon
¼ teaspoon of salt – (1.25ml)
1 tablespoon of fresh chopped thyme – (15ml)
1 pound of sea scallops – (500grams)
1 pound of salmon – cut into 1 ¼ cubes – (500grams)
12 bamboo skewers, soaked in water
Grape seed or Vegetable oil for grill
Combine all marinade ingredients in a ceramic or glass dish and mix well.
Rinse scallops and cubed salmon with cold water and blot them dry with paper towel. Submerge shellfish into marinade and let stand for 1 hour.
Preheat grill to a medium – high heat
Remove seafood from marinade and pat dry. Drain bamboo skewers and thread the scallops and salmon alternately onto skewers.
Gently oil your grill and place the brochettes on to preheated grill. Cook evenly for approximately 2 minutes per side or until desired doneness.
Serve and enjoy!
Yields: 4 servings
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