| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
|
Fish |
6 |
Servings |
INGREDIENTS
| 5 |
lb |
Fresh shucked scallops, u10 |
|
|
size reserve shells |
| 3 |
|
Spaghetti squash |
| 1 |
|
Lemon grass, white part |
|
|
only sliced paper thin |
|
|
1/2 cup reserve green |
|
|
tops |
| 4 |
|
Red bell peppers, sliced |
|
|
paper thin |
| 4 |
T |
Extra virgin olive oil |
| 3 |
T |
Dry rub #3 |
| 3/4 |
c |
Paprika |
| 3/4 |
c |
Cracked black pepper |
| 1/4 |
c |
Salt |
| 2 |
T |
Toasted crushed cumin seeds |
| 2 |
T |
Minced garlic |
| 2 |
T |
Minced onion |
INSTRUCTIONS
Prepare a wood or charcoal grill and allow it to burn down to embers.
Quarter squash, rub with garlic, salt and pepper, and olive oil. Wrap
in foil and bake on grill for 20 minutes. Remove from foil and scrape
out all of the flesh. Mix with the red bell peppers and lemon grass.
Toss scallops in dry rub #3 and allow to rest for five minutes. Place
spaghetti squash mixture in shells. Grill scallops for 1 1/2 minutes
on each side and place on top of squash . Garnish with reserved lemon
grass tops. DRY RUB #3: Combine all ingredients. Posted to MM-Recipes
Digest V4 #148 by "Vince & Juley Roberts" <vince@bellsouth.net> on May
28, 1997
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