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Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus https://www.metro.ca/userfiles/image/recipes/petoncles-portobellos-asperges-pancetta-grilles-jus-pamplemousse-5555.jpg PT30M PT15M PT45M
In a small saucepan, bring grapefruit juice to a boil and reduce to about 1/3 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.
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1 pink grapefruit, juice only, about 3/4 cup (180 ml), strained 1/4 cup (60 mL) extra virgin olive oil 1 tsp. (5 mL) Dijon mustard Salt to taste 24 medium fresh asparagus 4 medium portobello mushrooms 8 pancetta or bacon extra virgin olive oil 12 large or 20 medium scallop Few leaves of baby spinach, arugula or fine greens
Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus

Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 1
    pink grapefruit, juice only, about 3/4 cup (180 ml), strained
  • 1/4 cup
    (60 mL)
    extra virgin olive oil
  • 1 tsp.
    (5 mL)
    Dijon mustard

  • Salt to taste
  • 24
    medium fresh asparagus
  • 4
    medium portobello mushrooms
  • 8
    pancetta or bacon

  • extra virgin olive oil
  • 12
    large or 20 medium scallop

  • Few leaves of baby spinach, arugula or fine greens
Imprimer ma sélection

Preparation

In a small saucepan, bring grapefruit juice to a boil and reduce to about 1/3 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.

Source : Chef Josée Robitaille

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Gluten-free recipes

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Lactose-free recipes

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