 Ingredients:
12 large scallops, (cleaned and cut in half into disks)
4 stalks lemongrass, white part finely minced, green part cut into 2 ½ inch skewers and soaked in water
4 scallions finely sliced, reserve a little for garnish
1 cup ponzu (may
substitute with equal parts lemon and lime juice)
1 tablespoon toasted whole green peppercorns
1 tablespoon sugar
1 tablespoon naturally brewed soy
sauce
Grapeseed oil to cook
Directions:
Pre-heat a cleaned, oiled
grill. In a bowl, mix together the
minced lemongrass, scallions, ponzu,
toasted peppercorns, sugar and soy
sauce. Add the scallops and
marinate for 8 minutes before cooking. Remove
scallops from the marinade and lay them on a flat surface.
Skewer each one with the soaked lemongrass pieces and season lightly with
salt. Grill the scallops on the
hottest part of the grill and cook for only 1 minute a side.
|
