SCALLOP AND SALMON BROCHETTES
Marinade
¾ cup of dry white wine - (175ml
1/3 cup of light vegetable oil - (75ml)
2 tablespoons of minced shallots - (30ml)
2 cloves of pressed garlic 757o148h
Juice from ½ a lemon
¼ teaspoon of salt - (1.25ml)
1 tablespoon of fresh chopped thyme - (15ml)
1 pound of sea scallops - (500grams)
1 pound of salmon - cut into 1 ¼ cubes - (500grams
12 bamboo skewers, soaked in water
Grape seed or Vegetable oil for grill
Combine all marinade ingredients in a ceramic or glass dish and mix well.
Rinse scallops and cubed salmon with cold water and blot them dry with paper
towel. Submerge shellfish into marinade and let stand for 1 hour.
Preheat grill to a medium - high heat
Remove seafood from marinade and pat dry. Drain bamboo skewers and thread the
scallops and salmon alternately onto skewers.
Gently oil your grill and place the brochettes on to preheated grill. Cook
evenly for approximately 2 minutes per side or until desired doneness.
Serve and enjoy!
Yields: 4 servings
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