In a bowl, marinate scallops in lime juice for 5 min. Season with salt and pepper.
Bring a pot of water to a boil, add bok choy leaves and blanch 2 min.
Cool in an ice bath, pat dry and cut lengthways into 4 strips.
Cut 4 stalks of lemongrass in 2 lengthways to make 8 skewers.
Cut one end of stalks into a sharp point to spear scallops.
Preheat barbecue to high. Lightly oil grill.
Lay a coriander leaf and a scallop on each of the 16 strips of bok choy and roll up tightly.
Thread a rolled scallop, a mango cube, a plain scallop, a mango cube, a rolled scallop, a mango cube and a plain scallop on a skewer.
Repeat to make 7 more skewers.
Grill skewers 2 min per side.
Whisk dressing ingredients together.
Serve skewers and drizzle with dressing.
Note: These tasty skewers are low in fat and saturated fat. The scallops provide healthy omega-3 fatty acids and the bok choy is a good source of calcium. Linda Montpetit, nutritionist.
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.
© Société des alcools du Québec, 2007
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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