Marinated Scallop Brochettes Recipe

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Marinated Scallop Brochettes Recipe

(Meaty flesh of scallops benefits from a tenderizing marinade, which then adds its herb

and lemon fragrance to the skewers of grilled fish and vegetables)

Ingredients:  Serves 4

1 tablespoon olive oil

1 tablespoon lemon juice

1 level tablespoon chopped fresh parsley

level teaspoon fennel seeds, crushed

1 clove garlic, peeled and crushed

Grated rind of 1 small, gently scrubbed orange

8 fresh scallops, cleaned

1 large courgette, trimmed and cut into about 12 slices

1 medium red onion, cut into eight segments

4 metal skewers, lightly oiled



Mix the oil, lemon juice, parsley, fennel seeds, garlic and orange rind in a glass or china bowl and turn the scallops in the mixture until well coated.  Cover and refrigerate for at least 4 hours and up to 12 hours.  Cover the courgette and onion with cold water in a saucepan and bring to the boil.  Boil for 1 minute, then drain well.  Thread 2 scallops and a share of the vegetables onto each skewer.  You may find it easier to thread on the scallop corals separately.  Lay the brochettes on a grill rack, baste with the marinade and cook under a hot grill for about 5 minutes, turning once or twice, until the white flesh of the scallops is opaque.  Serve the brochettes on warmed individual plates.  You can hand round separately a small bowl of cooked brown rice mixed with chopped walnuts and watercress.


Nutrient Value Per Serving:

110 calories

5 g total fat (1 g saturated fat)

3 g carbohydrates

1 g fiber

155 mg sodium


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