Text 26224, 75 rader
Skriven 2015-04-22 05:43:28 av Dave Drum (1:261/38.0)
Ärende: Gourmet 746
===================
 * Originally in: fido.HOME_COO

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

  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" 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"
  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" 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

... "Everything you see I owe to spaghetti." -- Sophia Loren

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 * Origin: Prism bbs (1:261/38)