Grilled Scallops with Tarragon Vinaigrette

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

Olive oil, as required
4 thin slices , prosciutto
Vinaigrette:
50 ml (1/4 cup) olive oil
45 ml (3 tbsp) champagne vinegar
1 grey shallot, minced
30 ml (2 tbsp fresh tarragon, minced
5 ml (1 tsp) dried tomato pesto
Salt and freshly ground pepper, to taste
Grilled Scallops:
50 ml (1/4 cup)balsamic vinegar
10 ml (2 tsp) sugar
24 mediums scallops, trimmed
8 wooden skewers, soaked in water for 30 minutes
500 ml (2 cups) mesclun (gourmet salad greens)

Directions

  1. Brush the prosciutto slices with oil.
  2. Preheat a non-stick skillet and brown the prosciutto on both sides until crisp, flattening with a spatula during cooking. Transfer to paper towels and set aside.
  3. Combine all ingredients for the vinaigrette and set aside.
  4. In a small saucepan, heat the balsamic vinegar and sugar, then reduce until syrupy. Set aside at room temperature.
  5. Preheat the barbecue.
  6. Thread six scallops on two parallel skewers. Repeat with remaining scallops and skewers.
  7. Spray the kebabs with oil and grill, turning once, until the scallops are just opaque.
  8. Remove from grill and place on four heated plates.
  9. Spoon some of the vinaigrette over the scallops, drizzle with the balsamic reduction and serve with the mesclun and prosciutto slices.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2615