BBQ
RECIPES
SCALLOPS
BROCHETTE RECIPE
500
g (1 lb.) scallops
Lemon
juice
Salt,
pepper
Paprika
Butter
Wash
and trim scallops a d thread onto skewers.
Allow
4 to 6 scallops to each skewer.
Brush
with melted butter.
Sprinkle
with lemon juice, salt, pepper and paprika.
Place
under hot griller for 3 to 4 minutes or until scallops are just golden brown
then, turn to cook the other side basting with melted butter.
Serve
on hot rice which has chopped parsley tossed through it.
Garnish
with lemon wedges and parsley.
Serves
2 to 3.
CRUMBED
FRIED SCALLOPS
500
g (1 lb.) scallops
1
egg
2
tablespoons lemon juice
¼
cup milk
Flour
Packaged
dry breadcrumbs
Salt,
pepper
Oil
for deep-frying
Wash
and trim scallops, spoon lemon juice over and allow to stand for
5 minutes;
then drain off the lemon juice.
Season
the flour with salt and pepper; lightly beat egg and milk together.
Roll
scallops in flour, toss in egg mixture, coat in breadcrumbs and press on
crumbs to firm.
Heat
oil, add scallops a few at a time, reduce heat and cook gently until golden
brown - 2 to 3 minutes. Repeat with remaining scallops.
Serve
with Lemon Sauce.
Serves
4 as an entree or 2 as a main course.
LEMON
SAUCE
Combine
1/2 cup mayonnaise, 1 teaspoon grated lemon rind, 2 tablespoons lemon juice
and 1 teaspoon grated green ginger, 1 tablespoon tomato sauce, 2
finely-chopped shallots or spring onions, I teaspoon white vinegar and salt
and pepper.
Lightly
whip 2/3 cup cream and fold into the mayonnaise mixture and mix well.
Refrigerate
1 hour before using.
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