Text 6770, 85 rader
Skriven 2011-02-06 06:10:00 av Dave Drum (49689.cooking)
Ärende: Gourmet 758
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grilled Scallops, Zucchini & Scallions w/White Beans
 Categories: Seafood, Shellfish, Squash, Beans
      Yield: 4 servings
 
      8    (10") wooden skewers
 15 1/2 oz Can small white beans
    1/2 c  Packed fresh cilantro
           - sprigs
      1    Lemon
      1 ts Dijon mustard
      8 lg Scallions
      2 md Zucchini
      2 ts Kosher salt
  1 1/2 ts Ground cumin
     24 lg Sea scallops
      2 ts Olive oil
 
  Garnish: fresh cilantro sprigs
  
  We tried this recipe with several brands and varieties of
  beans, and Goya’s small white beans held their shape the
  best.
  
  Prepare grill. Soak skewers in warm water 30 minutes.
  
  In a colander rinse and drain beans. Chop cilantro. Squeeze
  2 tablespoons juice from lemon. In a bowl toss together
  beans, cilantro, lemon juice, mustard, and salt and pepper
  to taste.
  
  In a saucepan of boiling salted water blanch scallions until
  barely tender, about 4 minutes. Transfer scallions with
  tongs to paper towels to drain and season with salt and
  pepper. Cut zucchini lengthwise into 1/4-inch-thick slices
  using a mandoline or other manual slicer and season with
  salt and pepper.
  
  In a bowl combine kosher salt, cumin, and pepper to taste.
  Remove tough muscle from side of each scallop if necessary
  and pat scallops dry. Toss scallops in cumin mixture to
  coat. Hold 2 skewers parallel to each other and about 1/2
  inch apart. Thread 6 scallops onto skewers so flat sides can
  lie flat on grill. (Each scallop should be pierced by both
  skewers. This prevents scallops from spinning when turning
  them over on grill.) Thread remaining scallops onto
  remaining skewers in same manner. Brush scallops with oil.
  
  Grill scallions and zucchini on a lightly oiled rack set 5
  to 6 inches over glowing coals until zucchini is tender and
  scallions are golden, about 1 minute on each side. Grill
  scallops, turning occasionally, until just cooked through,
  about 4 minutes on each side. (If grilling is out of the
  question, scallions, zucchini, and scallops-not on
  skewers-can all be cooked in a large nonstick skillet:
  Lightly brush skillet with oil and heat over moderately high
  heat until hot before cooking vegetables and scallops
  separately.)
  
  Toss zucchini with beans and serve topped with scallions and
  scallops and garnished with cilantro.
  
  Gourmet | July 1999
  
  Serves 4
  
  MM Format by Dave Drum - 17 August 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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