Tarragon And Lime Scallops |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 10 |
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This recipe is by PAMELA CLARK, ACP TEST KITCHEN DIRECTOR Ingredients:
do ahead |
uncooked scallops and lime wedges can be skewered up to 4 hours ahead. cover; refrigerate until required. |
you need 24 bamboo skewers for this recipe; soak them in |
cold water for at least an hour prior to use to prevent |
splintering or scorching. |
what you need |
24 scallops, without roe (500g) |
2 tablespoons coarsely chopped fresh tarragon |
1 tablespoon lime juice |
1 tablespoon olive oil |
3 limes |
Directions:
1. Rinse scallops under cold water; dry with absorbent paper. Combine scallops in medium bowl with tarragon, juice and oil; toss to coat scallops all over.
2. Cut each lime into eight wedges. Thread one scallop and one lime wedge on each skewer. Cook, in batches, on heated oiled grill plate (or grill or barbecue) until scallops are cooked through.
3. Serve hot.
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