|
|
 |
| General Category : Main Course |
|
| Food Group : Seafood-Shellfish, Fish |
|
| Preparation Method : BBQ |
|
| Other Criteria : Entertaining & Holiday |
|
|
|
|
| Canada's national motto from our coat of arms– meaning “from sea to sea” – is expressed in culinary terms in this recipe. Scallops from the East Coast and wild salmon from the West are graced with a lively Chinese-style relish as a nod to our country's multiculturalism. If you're serving this and the bison steaks, each will serve 16; if this is the only main course, it will serve eight. |
|
|
Ingredients
|
|
• |
16 large sea scallops |
|
|
• |
1 side wild salmon (about 1-1/2 lb/750 g) |
|
|
• |
Ginger and Green Onion Relish: |
|
|
• |
12 green onions, minced |
|
|
• |
2 sprigs fresh coriander, minced |
|
|
• |
1/4 cup (60 mL) grated gingerroot |
|
|
• |
1 tbsp (15 mL) minced seeded red hot pepper |
|
|
• |
2 tsp (10 mL) salt |
|
|
• |
Scant 1/2 tsp (2 mL) finely ground white pepper |
|
|
• |
1/2 cup (125 mL) peanut oil |
|
|
• |
2 tbsp (30 mL) sesame oil |
|
|
|
|
|
|
Preparation
|
|
Ginger and Green Onion Relish: In heatproof bowl, stir together onions and coriander; top with ginger, hot pepper, salt and white pepper. Heat peanut oil until light haze appears over oil but oil is not smoking; remove from heat and add sesame oil. Immediately pour over green onion mixture. Stir until well mixed; let cool. Strain off most of the oil, leaving enough to keep relish quite moist; reserve oil.
Brush scallops and salmon lightly with reserved oil. Place salmon, skin side down, on greased grill over high heat. Close lid and grill until skin is crisped; turn and grill until centre of thickest part is just turning opaque, about 10 minutes total. Grill scallops, turning once, just until centres are turning opaque, about 5 minutes. Place salmon on serving plate; surround with scallops. Top each scallop with dollop of relish; spoon line of relish over salmon.
|
|
|
Nutritional information
|
|
Per each of 16 servings: about 138 cal, 14 g pro, 8 g total fat (1 g sat. fat), 3 g carb, trace fibre, 33 mg chol, 504 mg sodium. % RDI: 3% calcium, 5% iron, 3% vit A, 8% vit C, 9% folate.
|
|
|
|
|
|
Source
|
|
Homemakers Magazine: Summer 2007
|
|
|
