Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Fast checkout

This delivery address has been saved.

It will be used to make checkout faster in the future! You can modify it at any time.

Fast Checkout has been activated.

Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.

Organic and well being market

Delivery address:
Payment:

Online Grocery

Delivery address:
Time Slot:
Time Slot:
Not selected
Payment:

You can modify these options at any time in the “Fast Checkout” section of your account.

You can modify these options at any time in the "Quick order" section of your account.
Mango Scallop Lemongrass Skewers https://www.metro.ca/userfiles/image/recipes/brochettes-petoncles-7237.jpg PT20M PT04M PT28M
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.
4
5 1 5 5
1 lb (450 g) bay scallops, side muscle removed 1 tsp. (5 mL) lime juice salt and freshly ground pepper to taste 4 big leaves of bok choy 4 stalks of lemongrass, 6 inc. (15 cm) long and 1/4 in. (0.6 cm) in diameter 16 coriander leaves 1 cup (250 mL) cubed mango, 1 in. (2.5 cm) cube
Mango Scallop Lemongrass Skewers

Mango Scallop Lemongrass Skewers

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:04
COOKING
0:28
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (450 g)
    bay scallops, side muscle removed
  • 1 tsp.
    (5 mL)
    lime juice
    You might like:

    Flyer Deal  (1)
    CRANBERRIES 340 g PRODUCT OF U.S.A. LIMES 1 lb PRODUCT OF MEXICO

    CRANBERRIES 340 g PRODUCT OF U.S.A. LIMES 1 lb PRODUCT OF MEXICO

    2 for $5.00


  • salt and freshly ground pepper to taste
    You might like:

    Flyer Deal  (1)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.77 /lb

    PRODUCT OF MEXICO 8.31/kg

  • 4
    big leaves of bok choy
  • 4
    stalks of lemongrass, 6 inc. (15 cm) long and 1/4 in. (0.6 cm) in diameter
  • 16
    coriander leaves
  • 1 cup
    (250 mL)
    cubed mango, 1 in. (2.5 cm) cube
    You might like:

    Flyer Deal  (1)
    RED MANGOES

    RED MANGOES

    3 for $5.00

    PRODUCT OF BRAZIL

  • 1 tsp.
    (5 mL)
    lime juice
    You might like:

    Flyer Deal  (1)
    CRANBERRIES 340 g PRODUCT OF U.S.A. LIMES 1 lb PRODUCT OF MEXICO

    CRANBERRIES 340 g PRODUCT OF U.S.A. LIMES 1 lb PRODUCT OF MEXICO

    2 for $5.00

  • 6
    coriander leaves
  • 2 Tbsp.
    (30 ml)
    Irresistibles extra virgin olive oil
    You might like:

    Flyer Deals  (2)
    SAVE $5.00
    TERRA DELYSSA OLIVE OIL

    TERRA DELYSSA OLIVE OIL

    $5.99 ea.

    750 ml - 1 L SELECTED VARIETIES

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES EXTRA VIRGIN OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    clover honey
  • 1
    dash sambal oelek or chili pepper flakes

  • Salt and fresh ground pepper
Imprimer ma sélection

Preparation

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.

Source : Chef Caroline McCann

Legal Notice

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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

  • By clicking the add button, the coupon will be instantly linked to your AIR MILES® Card.
  • It will also be added to your shopping list and shopping cart.
  • Present your card at checkout and the coupons will be instantly applied on eligible products.
  • Find the card icon to see your selected coupons.
I understand