| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Fruits, Vegetables | Seafoods, Entrees, Melanie ber, Skinny gril | 4 | servings | |
INGREDIENTS
| 1/4 | c | Fresh grapefruit juice |
| 2 | tb | Pernod |
| 1 | tb | Chopped fresh tarragon; or 1-tsp dried |
| 2 | ts | Vegetable oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Freshly ground black pepper |
| 1 | lb | Sea scallops |
| 2 | sm | Grapefruit; peeled and sectioned |
| 8 | Scallions; trimmed, keeping 2-inches of greens | |
| 2 | c | Cooked white rice |
| Tarragon sprigs; for garnish |
INSTRUCTIONS
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, 3.6 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 1 1/2-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@earthlink.net 12/98 Recipe by: Melanie Bernard BBQ Posted to EAT-LF Digest by kitpath@earthlink.net on Dec 13, 1998, converted by MM_Buster v2.0l.
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