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Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus
2013-08-06
https://www.metro.ca/userfiles/image/recipes/petoncles-portobellos-asperges-pancetta-grilles-jus-pamplemousse-5555.jpg
PT30M
PT15M
PT45M
In a small saucepan, bring grapefruit juice to a boil and reduce to about 1/3 cup (80 mL).Using a blender or hand blender, combine reduced grapefruit juice, oil and mustard. Salt and reserve at room temperature.Trim away mushroom stems and bottom of asparagus.Place 3 asparagus spears on each slice of pancetta and roll up tight. Brush rolls, mushrooms and scallops with olive oil.Heat barbecue to high. Once grill is hot, season mushrooms and scallops. Pepper asparagus rolls.Cook mushrooms over moderate heat for about 10 minutes or until tender, and scallops and asparagus rolls for 4 - 5 minutes.Serve scallops in portobello caps, along with asparagus rolls and some greens. Drizzle with grapefruit juice emulsion.
4
Chef Josée Robitaille
3
5
5
1
1 pink grapefruit, juice only, about 3/4 cup (180 ml), strained
1/4 cup (60 mL) extra virgin olive oil
1 tsp. (5 mL) Dijon mustard
Salt to taste
24 medium fresh asparagus
4 medium portobello mushrooms
8 pancetta or bacon
extra virgin olive oil
12 large or 20 medium scallop
Few leaves of baby spinach, arugula or fine greens
Grilled Scallops with Portobello Mushrooms and Pancetta-wrapped Asparagus
-
![]()
Gluten-free -
![]()
Lactose-free
4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME
Ingredients
-
1
pink grapefruit, juice only, about 3/4 cup (180 ml), strained
-
1/4 cup
(60 mL)extra virgin olive oil
-
1 tsp.
(5 mL)Dijon mustard
-
Salt to taste
-
24
medium fresh asparagus
-
4
medium portobello mushrooms
-
8
pancetta or bacon
-
extra virgin olive oil
-
12
large or 20 medium scallop
-
Few leaves of baby spinach, arugula or fine greens
Preparation
In a small saucepan, bring grapefruit juice to a boil and reduce to about 1/3 cup (80 mL).
Using a blender or hand blender, combine reduced grapefruit juice, oil and mustard. Salt and reserve at room temperature.
Trim away mushroom stems and bottom of asparagus.
Place 3 asparagus spears on each slice of pancetta and roll up tight. Brush rolls, mushrooms and scallops with olive oil.
Heat barbecue to high. Once grill is hot, season mushrooms and scallops. Pepper asparagus rolls.
Cook mushrooms over moderate heat for about 10 minutes or until tender, and scallops and asparagus rolls for 4 - 5 minutes.
Serve scallops in portobello caps, along with asparagus rolls and some greens. Drizzle with grapefruit juice emulsion.
Source :
Chef Josée Robitaille
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Lactose-free recipes
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.
