Ginger-Spiced Scallop and/or Prawn Skewers
This rewarding skewer recipe calls for Alaska Scallops and Pacific Spot Prawns, but it works equally well if you only use one or the other of our wild-harvested shellfish.
Its main distinction is the marinade, which features green onions, jalapeño, thyme, garlic, olive oil, vinegar, wine and ginger: a zesty, multi-cultural mix of Mediterranean, Eastern, and Latin American ingredients sure to please anyone with a yen for spice.
(If any of your diners prefers their shellfish plain, just leave some of the scallops and/or prawns out of the marinade and isolate them on one or more skewers, which you could coat lightly with oil and sprinkle with alternate seasonings.)
Recommended wines include Private Selection Pinot Grigio or Chardonnay from Robert Mondavi.
Ginger-Spiced Alaska Scallops and/or Spot Prawn Skewers
12 wooden skewers
1 small bunch of green onions, trimmed and coarsely chopped (about 1 1/2 cups)
1 jalapeño pepper, seeded and quartered
1 tablespoon fresh thyme, chopped
1 clove garlic, chopped
3/4 cup organic extra virgin olive or macadamia nut oil
1/4 cup rice wine vinegar
1/4 cup dry white wine
3/4 cup fresh ginger, peeled and coarsely chopped
24 Alaska Scallops and/or Pacific Spot Prawns
2 medium bell peppers, cored and cut in wedges
3 large leeks, washed and cut into large chunks, or 12 cipollini (or small yellow) onions, skinned
12 medium to large button mushrooms
Prior to grilling, soak wooden skewers in water for at least 30 minutes.
Nutrients per serving: 375 calories, 29 g total fat, 4 g saturated fat, 69% calories from fat, 20 mg cholesterol, 12 g protein, 15.5 g carbohydrate, 3 g fiber, 116 mg sodium, 51 mg calcium, and .5 g omega-3 fatty acids.