Pear and Ginger Scampi Tail Kebabs

Pear and Ginger Scampi Tail Kebabs
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 2:25 Total Time


Add all
  • 1

    lemon, zest and juice

  • 1 Tbsp.
    (15 mL)

    fresh ginger, finely grated

  • 1

    garlic clove, chopped

  • 1 1/2 cups
    (375 mL)

    pear nectar

  • 1 bag

    scampi tails, thawed

  • 8

    large scallops

  • 2

    bartlett pears, pitted and quartered

  • 2 Tbsp.
    (30 mL)

    vegetable oil


In a sealable bowl, mix the lemon zest and juice, ginger, garlic and pear nectar. Set aside.

Using scissors, make an incision along the back of each scampi.

On each skewer, alternate scampi tails, scallops and pears, threading the foods perpendicular to the skewers.

Place in the pear nectar and let marinate in the refrigerator 2 hours.

Preheat the barbecue to maximum temperature. Remove kebabs from marinade and pour marinade into barbecue frying pan. Heat marinade until it boils and reduce by a third.

Brush the kebabs with oil and place on the hot barbecue grill, lower heat to medium. Cook 2 minutes each side. Put the sauce through a strainer and serve alongside the kebabs with a vegetable rice.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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