Sea Scallop and Mushroom Skewers |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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From the Today Show. Light lemon and pancetta flavors. I love this over greens with the extra, unused marinade as a dressing. Ingredients:
2 lbs fresh small to medium size sea scallops |
20 fresh shiitake mushroom caps, stemmed |
4 fresh lemons, juice and zest of, grated |
1 tablespoon chopped fresh thyme |
1 tablespoon chopped fresh oregano |
2 tablespoons chopped fresh basil |
2 tablespoons chopped fresh tarragon |
sea salt |
black pepper |
1/3 cup extra virgin olive oil |
16 slices pancetta, thin slices, cut into 2-inch pieces or 16 slices regular bacon, cut into 2-inch pieces |
Directions:
1. Using your fingers, pull off and discard the small muscle from the side of any scallop that has one.
2. If using sea scallops, cut any large ones in quarters, mediums in half, so that all the pieces are the same size.
3. Rinse the scallops under cold water, then blot dry with paper towels.
4. Set aside while you prepare marinade.
5. Combine the oil, lemon juice, lemon zest and pepper with all herbs in a medium size bowl and mix.
6. Add all scallops and shitake mushroom caps and toss to coat.
7. Cover and let marinate for at least 30 minutes.
8. Remove the scallops one at a time and wrap each scallop with a piece of pancetta or bacon.
9. Thread the scallops on the skewers placing shitake mushroom cap in between every other scallop until all are complete.
10. Preheat grill to high heat when ready to cook and clean and oil the grill grate. Arrange the kebabs on the hot grill and cook until firm and white about 1 to 2 minutes per side.
11. Brush the scallops once or twice with remaining marinade before they leave the grill.
12. Serve immedeately.
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