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Mango Scallop Lemongrass Skewers
2013-08-06
https://www.metro.ca/userfiles/image/recipes/brochettes-petoncles-7237.jpg
PT20M
PT04M
PT28M
In a bowl, marinate scallops in lime juice for 5 min. Season with salt and pepper.Bring a pot of water to a boil, add bok choy leaves and blanch 2 min.Cool in an ice bath, pat dry and cut lengthways into 4 strips.Cut 4 stalks of lemongrass in 2 lengthways to make 8 skewers.Cut one end of stalks into a sharp point to spear scallops.Preheat barbecue to high. Lightly oil grill.Lay a coriander leaf and a scallop on each of the 16 strips of bok choy and roll up tightly.Thread a rolled scallop, a mango cube, a plain scallop, a mango cube, a rolled scallop, a mango cube and a plain scallop on a skewer.Repeat to make 7 more skewers.Grill skewers 2 min per side.Whisk dressing ingredients together.Serve skewers and drizzle with dressing.Note: These tasty skewers are low in fat and saturated fat. The scallops provide healthy omega-3 fatty acids and the bok choy is a good source of calcium. Linda Montpetit, nutritionist.
4
Chef Caroline McCann
5
1
5
5
1 lb (450 g) bay scallop, side muscle removed
1 tsp. (5 mL) lime juice
salt and freshly ground pepper to taste
4 big leaves of bok choy
4 stalks of lemongrass, 6 inc. (15 cm) long and 1/4 in. (0.6 cm) in diameter
16 coriander leaves
1 cup (250 mL) cubed mango, 1 in. (2.5 cm) cube
Mango Scallop Lemongrass Skewers
4
servings
0:20
Preparation
0:04
COOKING
0:28
TOTAL TIME
Ingredients
-
1 lb
(450 g)bay scallop, side muscle removed
-
1 tsp.
(5 mL)lime juice
-
salt and freshly ground pepper to taste
-
4
big leaves of bok choy
-
4
stalks of lemongrass, 6 inc. (15 cm) long and 1/4 in. (0.6 cm) in diameter
-
16
coriander leaves
-
1 cup
(250 mL)cubed mango, 1 in. (2.5 cm) cube
-
1 tsp.
(5 mL)lime juice
-
6
coriander leaves
-
2 Tbsp.
(30 ml)Irresistibles extra virgin olive oil
-
1/2 tsp.
(2 mL)clover honey
-
1
dash sambal oelek or chili pepper flakes
-
Salt and fresh ground pepper
Preparation
In a bowl, marinate scallops in lime juice for 5 min. Season with salt and pepper.
Bring a pot of water to a boil, add bok choy leaves and blanch 2 min.
Cool in an ice bath, pat dry and cut lengthways into 4 strips.
Cut 4 stalks of lemongrass in 2 lengthways to make 8 skewers.
Cut one end of stalks into a sharp point to spear scallops.
Preheat barbecue to high. Lightly oil grill.
Lay a coriander leaf and a scallop on each of the 16 strips of bok choy and roll up tightly.
Thread a rolled scallop, a mango cube, a plain scallop, a mango cube, a rolled scallop, a mango cube and a plain scallop on a skewer.
Repeat to make 7 more skewers.
Grill skewers 2 min per side.
Whisk dressing ingredients together.
Serve skewers and drizzle with dressing.
Note: These tasty skewers are low in fat and saturated fat. The scallops provide healthy omega-3 fatty acids and the bok choy is a good source of calcium. Linda Montpetit, nutritionist.
Source :
Chef Caroline McCann
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
