Tuesday, April 14, 2009

Spicy Grilled Scallop Skeweres

With grilling season upon us, it is fun to try new things when entertaining guests and enjoying the fresh spring weather. Scallops offer magnificent flavor and texture when paired with your favorite white wine, and go great with some long grain and wild rice as a light meal to be shared with friends and loved ones. Try these spicy grilled sea scallop skewers next time you fire up the pit and let these beautiful culinary treasures melt in your mouth.

  • 2 pounds Sea Scallop
  • 2 tbsp olive oil
  • 1 large red onion
  • 2 green peppers
  • 2 red bell peppers
  • 2 habanero peppers (seeded)
  • 1 ripe pear
  • 1/4 cup white wine (preferably sauvignon blanc)
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1 head garlic
  • 4 tbsp butter

Cooking Instructions
In order to achieve the best possible flavor, peel your garlic and roast along with the ripe pear at 500 degrees for 35-40 minutes in the oven. While this is going on, chop up the onion, green peppers, and red bell peppers into pieces that are large enough for skewering. Preferably using metal skewers, alternate 3-4 sea scallops with the onions and peppers to taste (zucchini and yellow squash could also be added). Brush the scallops and vegetable with olive oil to prevent sticking and seal in flavor. Fire up your barbecue pit and allow fire and heat to stabilize.
Once the garlic and pear have roasted, combine with seeded habanero peppers in a food processor or blender. Over medium heat, combine the pepper, pear, and garlic mixture with butter, lime juice, orange juice, and white wine in a sauce pan. Continue cooking until volume is reduced by half.
After the fire has stabilized, cook the scallops for 3-5 minutes per side, depending on cooking preference. Remove from flame and serve skewers over a bed of long grain and wild rice. Pour reduction over scallops and vegetables, and then serve. Keep the wine coming, because this spicy dish may get your senses flailing, but it will be well worth it. Bon app├ętit!
This post was contributed by Courtney Phillips, who writes about culinary school rankings. She welcomes your feedback at CourtneyPhillips80 at gmail.com


Rico said...

sounds super delicious, a definitely must make recipe. thx 4 sharing. :) xx

Caitlin said...

This looks very spring-appropriate. Have you tried using sour oranges/naranjas agrias in place of lime and orange?