Grilled sea scallops and grapefruit - bernard

Yield: 4 servings

Measure Ingredient
¼ cup Fresh grapefruit juice
2 tablespoons Pernod
1 tablespoon Chopped fresh tarragon; or 1-tsp dried
2 teaspoons Vegetable oil
¼ teaspoon Salt
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.

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