Grilled Sea Scallops with Pine Nut-Raisin Compote |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Dry sherry can replace the cream sherry, but the dish won't be as sweet. Make sure that your grill rack is clean and well-coated with cooking spray, because scallops are delicate and can stick and tear very easily. For a subtle rosemary flavor, try threading the scallops on large, sturdy rosemary sprigs. Ingredients:
2 1/4 pounds sea scallops |
1/4 cup fresh lemon juice |
1 1/2 teaspoons olive oil |
1/8 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup pine nuts |
1 1/2 cups cream sherry |
1 cup raisins |
cooking spray |
Directions:
1. Combine first 5 ingredients in a large shallow dish; cover and marinate in refrigerator 20 minutes.
2. Cook pine nuts in a large skillet over medium-high heat 1 minute or until lightly browned, stirring frequently. Remove pine nuts from pan. Add sherry and raisins to pan. Bring to a boil; cook 8 minutes or until the raisins are plump and sherry is slightly syrupy. Remove from heat; stir in pine nuts.
3. Prepare grill.
4. Remove scallops from dish, and discard marinade. Thread the scallops onto 6 (12-inch) skewers. Place the skewers on a grill rack coated with cooking spray. Grill 2 minutes on each side or until done. Serve with the raisin compote.
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