Recipe
A Mari usque ad Mare Grill
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.
Makes 8 main course or 16 side dish servings.
- Serving(s)
- 8 to 16
| Per each of 16 servings: about | |
|---|---|
| Calories | 138 |
| Protein | 14 g |
| Fat (total) | 8 g |
| Sat. Fat | 1 g |
| Carbohydrate | 3 g |
| Fibre | Trace |
| Cholesterol | 33 mg |
| Sodium | 504 mg |
| Calcium | 3 % RDI |
| Iron | 5 % RDI |
| Vitamin A | 3 % RDI |
| Vitamin C | 8 % RDI |
| Folate | 9 % RDI |
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Source
Homemakers Magazine: Summer 2007
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