| 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.
A Message from our Provider:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””