 |
| |
 |
|
|
|
|
| |
 |
|
| |
Home Page
»
Dishes
»
Stews
|
|
| |
|
|
| |
Grilled Scallops with Spaghetti Squash and Lemon Grass |
|
| |
Convert to US/English units
Grilled Scallops with Spaghetti Squash and Lemon Grass - print recipe
|
|
| |
 |
|
| |
|
| Yield: |
| 1 |
| Ingredients: |
| |
|
2.5 kg
|
Fresh shucked scallops, (#10 size) reserve shells |
|
3
|
Spaghetti squash |
|
|
Garlic cloves |
|
|
Salt to taste |
|
|
Freshly ground black pepper to taste |
|
1 bn
|
Lemon grass, white part only sliced paper thin |
|
|
(about 1/2 cup) reserve green tops |
|
4
|
Red bell peppers sliced paper thin |
|
80 ml
|
Extra virgin olive oil |
|
60 ml
|
Dry Rub # 3 see * Note |
|
| Method: |
Prepare a wood or charcoal grill and allow it to burn down to embers. Quarter squash, rub with garlic, salt and pepper, and olive oil. Wrap in foil and bake on grill for 20 minutes. Remove from foil and scrape out all of the flesh. Mix with the red bell peppers and lemon grass.
Toss scallops in Dry Rub # 3 and allow to rest for five minutes. Place spaghetti squash mixture in shells. Grill scallops for 1 1/2 minutes on each side and place on top of squash. Garnish with reserved lemon grass tops.
|
|
| Rating: 0 |
Hits: 78 |
Rate this recipe: |
|
|
| |
| More recipes |
|
|
|
|
|
|
|
|
