Yield: 4 servings
|¼ cup||Fresh grapefruit juice|
|1 tablespoon||Chopped fresh tarragon; or 1-tsp dried|
|2 teaspoons||Vegetable oil|
|¼ teaspoon||Freshly ground black pepper|
|1 pounds||Sea scallops|
|2 smalls||Grapefruit; peeled and sectioned|
|8||Scallions; trimmed, keeping 2-inches of greens|
|2 cups||Cooked white rice|
|Tarragon sprigs; for garnish|
In a shallow dish, combine the grapefruit juice, Pernod, tarragon, oil, salt and pepper. Add the scallops, grapefruit, and scallions, stirring to coat with the marinade. Let stand 30 minutes.
Prepare a medium barbecue fire. Oil the grill rack or coat with a stick vegetable spray. Alternately thread the scallops, grapefruit, and scallions onto metal skewers. Grill, turning occasionally and brushing with the marinade, about 5 minutes, until tinged with brown and the scallops are cooked through.
Spoon the rice onto a platter, then arrange the scallops, grapefruit and scallions on the rice. Garnish with tarragon sprigs, if desired.
319 cals, 3⅗ g fat (11%)
Scallops and grapefruit are wonderful together, and when grilled with the anise flavor of Pernod and tarragon they make a delightful main course for a light summery meal. Be sure to use sea scallops, rather than the very tiny bay scallops. Cut any especially large ones into rough 1- to 1½-inch chunks for even grilling.
Low Fat Grilling: Fabulous Food from the Backyard Barbecue by Melanie Bernard. (HarperPerennial, 1995, paper $10 US). kitpatH/mc 8/97.
>from kitpath@... 12/98
Recipe by: Melanie Bernard BBQ
Posted to EAT-LF Digest by kitpath@... on Dec 13, 1998, converted by MM_Buster v2.0l.