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Mango Scallop Lemongrass Skewers 2013-08-06 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 Chef Caroline McCann

5 1 5 5

1 lb (450 g) bay scallop, 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

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servings

0:20

Preparation

0:04

COOKING

0:28

TOTAL TIME

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Ingredients

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1 lb
(450 g)
bay scallop, side muscle removed

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COOKED

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26/30 OR RAW 16/20 SHRIMP 800 g WILD PINK ARGENTINIAN RAW SHRIMP 20/30 SIZE, 908 g CEDAR BAY PLANKED SALMON 544 g, FROZEN

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

1 tsp.
(5 mL)
lime juice

6

coriander leaves

2 Tbsp.
(30 ml)
Irresistibles extra virgin olive oil

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1 L

1/2 tsp.
(2 mL)
clover honey

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375 G

PEACE RIVER HONEY

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375 g SELECTED VARIETIES

1

dash sambal oelek or chili pepper flakes

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SELECTED SIZES SELECTED VARIETIES

Salt and fresh ground pepper

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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

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