Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus
| Preparation: | 30 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 45 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Chef Josée Robitaille |
Recipe ingredients
- 1 pink grapefruit, juice only, about ¾ cup (180 mL), strained
- ¼ cup (60 mL) Irresistibles extra virgin olive oil*
- 1 tsp. (5 mL) Irresistibles Dijon mustard*
- Salt to taste
- 24 medium fresh asparagus
- 4 medium portobello mushrooms
- 8 slices pancetta or bacon*
- Irresistibles extra virgin olive oil*
- 12 large or 20 medium scallops
- Salt and freshly ground Irresistibles peppercorns* to taste
- Few leaves of baby spinach, arugula or fine greens
Preparation
In a small saucepan, bring grapefruit juice to a boil and reduce to about ⅓ cup (80 mL).
Using a blender or hand blender, combine reduced grapefruit juice, oil and mustard. Salt and reserve at room temperature.
Trim away mushroom stems and bottom of asparagus.
Place 3 asparagus spears on each slice of pancetta and roll up tight. Brush rolls, mushrooms and scallops with olive oil.
Heat barbecue to high. Once grill is hot, season mushrooms and scallops. Pepper asparagus rolls.
Cook mushrooms over moderate heat for about 10 minutes or until tender, and scallops and asparagus rolls for 4 – 5 minutes.
Serve scallops in portobello caps, along with asparagus rolls and some greens. Drizzle with grapefruit juice emulsion.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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