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There's nothing more enjoyable than having friends and family
gathered around amidst the wonderful smells of charcoal-grilled
prawns, vegetables and selected favorites. Barbecuing is one of
those time- honored rituals that go hand in hand with summertime.
Whether you're in your backyard or at you're favorite camping
site, barbecuing is a pleasure to be enjoyed
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1 c Onions, dehydrated 1 c Ketchup 1/4 c Sweet peppers, dehydrated 2 T Louisiana hot sauce 1/4 c Parsley, dried 1 T Salt 1/2 c Honey 1/2 t Mint, dried 1 T Lemon juice 1 c Dry white wine 3 T Lea & Perrins 3 T Vinegar 1 T Liquid smoke 1 c
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Summer time is great for barbequing, but aren't you tired of burgers and hotdogs? At your next party why not try something a little classier. This scallop recipe is so easy, but so good. If the weather doesn't cooperate, you can also pan sear the scallops without the skewer. Either way this dish will make your parties the most popular in the city. Be patient with the sauce making sure to reduce the liquid as direct or the sauce will be too thin. You can substitute shrimp and other seafood with this recipe as well. Enjoy!
Serves 4 - 6
Begin by soaking 8" bamboo skewers in water for 30 minutes. Rinse scallops and thread on skewer so they lie flat. Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.
Ginger-Lime Sauce
Yields 1 cup
In a sauce pan over medium high heat add clam juice, white wine, lime juice, shallots and ginger. Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup. Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.
Chef Richard has served in some of the finest restaurants in Washington State and is the author of the ebook "Chef's Special". You can find more free recipes and order the ebook at http://www.csrecipes.com