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Pear and Ginger Scampi Tail Kebabs https://www.metro.ca/userfiles/image/recipes/brochette-langoustine-poire-gingembre-4390.jpg PT15M PT10M PT2H25M
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.
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1 lemon, zest and juice 1 Tbsp. (15 mL) fresh ginger, finely grated 1 garlic clove, chopped 1 1/2 cups (375 mL) pear nectar 1 bag of scampi tails, thawed 8 large scallops 2 bartlett pear, pitted and quartered 2 Tbsp. (30 mL) vegetable oil
Pear and Ginger Scampi Tail Kebabs

Pear and Ginger Scampi Tail Kebabs

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  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:10
COOKING
2:25
TOTAL TIME

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Ingredients

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  • 1
    lemon, zest and juice
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  • 1 Tbsp.
    (15 mL)
    fresh ginger, finely grated
  • 1
    garlic clove, chopped
  • 1 1/2 cups
    (375 mL)
    pear nectar
  • 1
    bag of scampi tails, thawed
  • 8
    large scallops
  • 2
    bartlett pear, pitted and quartered
  • 2 Tbsp.
    (30 mL)
    vegetable oil
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Preparation

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.

Source : Metro

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Lactose-free recipes

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