Grilled Ponzu Marinated Scallop Lollipops (Ming Tsai) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 stalks lemongrass, white part finely minced, green part cut into 2 1/2-inch skewers and soaked in water |
4 scallions finely sliced, save a little for garnish |
1 cup ponzu |
1 tablespoon toasted whole green peppercorns |
1 tablespoon sugar |
1 tablespoon naturally brewed soy sauce |
12 large sea scallops (u-8's), prepped and halved into disks |
Directions:
1. Preheat a cleaned, oiled grill.
2. In a bowl, mix together the minced lemongrass, scallions, ponzu, peppercorns, sugar, and soy. Add the scallops and marinate for 8 minutes before cooking.
3. Remove scallops and lay them on a flat surface. Skewer each one with the soaked lemongrass. Season lightly with salt and on the hottest part of the grill cook the scallops for only 1 minute a side.
4. If available, lay out washed whole scallions and lemongrass stalks on a plate in a fan shape. Top with lollipops .
5. Beverage: Veuve Clicquot Blanc de Blanc or DVX
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