Tarragon And Lime Scallops
From aussie_meat_pie 15 years ago
- 15-30 minutes to make
- Serves 10
This recipe is by PAMELA CLARK, ACP TEST KITCHEN DIRECTOR
Ingredients
- DO AHEAD: shopping list
- Uncooked scallops and lime wedges can be skewered up to 4 hours ahead. Cover; refrigerate until required. shopping list
- ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ shopping list
- You need 24 bamboo skewers for this recipe; soak them in shopping list
- cold water for at least an hour prior to use to prevent shopping list
- splintering or scorching. shopping list
- ~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~ shopping list
- WHAT YOU NEED: shopping list
- 24 scallops, without roe (500g) shopping list
- 2 tablespoons coarsely chopped fresh tarragon shopping list
- 1 tablespoon lime juice shopping list
- 1 tablespoon olive oil shopping list
- 3 limes shopping list
How to make it
- Rinse scallops under cold water; dry with absorbent paper. Combine scallops in medium bowl with tarragon, juice and oil; toss to coat scallops all over.
- Cut each lime into eight wedges. Thread one scallop and one lime wedge on each skewer. Cook, in batches, on heated oiled grill plate (or grill or barbecue) until scallops are cooked through.
- Serve hot.
The Rating
Reviewed by 5 people-
~HELLO~
I really like the combination of Flavors
in this "5"FORK!!!!! recipe~
Nice to see You posting recipes again!
~Blessings~
~*~mj~*~
~Photo~ FLAGGED!!!!!
mjcmcook
in Beach City loved it
-
i like the simple, clean flavors in this recipe. Thanks for this post. A 5 from me.
tablescape
in loved it
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