Food
scallops en brochette
By Yankee Magazine|Jan 31 2007|
Ingredients
SCALLOPS EN BROCHETTE
24 sea scallops
2 tsp. Olive oil
2 Tbs. White vinegar
1/4 cup low sodium soy sauce
1 tsp. Ground ginger
1 clove garlic, finely minced
1 Tbs. Fresh parsley, finely minced
4 10″ wooden skewers, soaked in
Water and drained
Instructions
Clean the scallops and place in a resealable
Plastic bag. Combine the oil, vinegar, soy sauce,
Ginger, garlic and parsley together and pour over
The scallops. Seal the bag and refrigerate 2-6 hours.
Meanwhile, brush or wipe GFG with cooking oil
And preheat.
Thread the scallops on the skewers and grill or 3-4
Minutes, or until the scallops are opaque. Watch
Carefully to avoid overcooking. Discard any remaining
Marinade. Serves 4
