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.
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
A thirstquenching favourite.
A slightly bitter light-bodied beer with a noticeably sweet, malty taste and a dry finish.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
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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