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Receta Grilled Sea Scallops And Grapefruit Bernard
by Global Cookbook

Grilled Sea Scallops And Grapefruit Bernard
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Ingredientes

  • 1/4 c. fresh grapefruit juice
  • 2 Tbsp. Pernod
  • 1 Tbsp. minced fresh tarragon or possibly 1-tsp dry
  • 2 tsp vegetable oil
  • 1/4 tsp salt
  • 1/4 tsp freshly grnd black pepper
  • 1 lb sea scallops
  • 2 sm grapefruit peeled and sectioned
  • 8 x scallions trimmed keeping 2-inches of greens
  • 2 c. cooked white rice tarragon sprigs for garnish

Direcciones

  1. In a shallow dish, combine the grapefruit juice, Pernod, tarragon, oil, salt and pepper. Add in the scallops, grapefruit, and scallions, stirring to coat with the marinade. Let stand 30 min.
  2. Prepare a medium barbecue fire. Oil the grill rack or possibly 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 min, till tinged with brown and the scallops are cooked through.
  3. Spoon the rice onto a platter, then arrange the scallops, grapefruit and scallions on the rice. Garnish with tarragon sprigs, if you like.
  4. 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 1 1/2-inch chunks for even grilling.