Yesterday, I remembered that I had frozen a pound of fresh scallops that I purchased at the farmer's market 2 weeks ago. I made this for sunday brunch served on a bed of couscous salad. I've always enjoyed the flavours of vietnamese style barbecue, so I decided to recreate that taste by using a vietnamese style marinade. This recipe serves 4.
A. Scallops: 1 lb scallops rubbed in 1/4 c. sea salt + 1 Tbsp maple rub (for seafood) (available at the farmer's market)
B. Marinade:
1 c. chopped fresh cilantro
1/4 c. chopped fresh basil
1/4 c. chopped ginger and lemongrass (you can purchase this at the frozen food section of the asian supermarket)
2 TBsp. sesame oil
1/4 c. sesame oil
1 whole fresh lime juice
C. Salad: Couscous and tomato salad
2 c. low sodium chicken stock
1 1/4 c. couscous
1 c. grape tomatoes (sliced in half)
1 lemon (juice)
1 c. fresh basil leaves (roughly chopped)
1. Mix the marinade
2. In a non-metalic bowl, rub 1/4 c. sea salt all over the 1 lbs of scallops. Pour the marinade over the scallops and let marinate for 20 minutes.
3. In a preheated grill (that's been sprayed with non-stick spray); grill the scallops until it's golden brown and tender. (Remember to turn constantly).
Serve in a bed of couscous salad.
To make the couscous salad:
1. Heat the chicken stock in a pan until it boils slightly.
2. In a non-metallic bowl, Pour the dried couscous. Add the chicken stock over the dried couscous. Allow the heat to cook the couscous and fluff the mixture with a fork constantly. Allow to cool.
3. Slice the cherry tomatoes in half. Add to the couscous mixture.
4. Roughly chop the fresh basil leaves and add to the couscous.
5. Slice lemon in half and pour the juice over the couscous salad mix. Sprinkle in some olive oil (around 2 Tbsp).
6. Toss the salad.
Spread the salad over 4 individual plates.
Place the grilled scallops over the bed of couscous salad.
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