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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
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
Imprimer ma sélection

Ingredients

  • 1 lb
    (450 g)
    bay scallops, side muscle removed
  • 1 tsp.
    (5 mL)
    lime juice

  • salt and freshly ground pepper to taste
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  • 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
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  • 1 tsp.
    (5 mL)
    lime juice
  • 6
    coriander leaves
  • 2 Tbsp.
    (30 ml)
    Irresistibles extra virgin olive oil
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    750 ml - 1 L SELECTED VARIETIES

  • 1/2 tsp.
    (2 mL)
    clover honey
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  • 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.

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