Recipe - Grilled Scallops With Spaghetti Squash And Lemon Grass

5 pound Fresh shucked scallops (u10
size), reserve shells
3 Spaghetti squash
1 bn Lemon grass, white part
only, cut or sliced up paper thin
(One half cup), reserve green
tops
4 Red bell peppers, cut or sliced up
paper thin
4 tablespoon Extra virgin olive oil
3 tablespoon Dry rub #3

DRY RUB #3
Three fourths cup Paprika
Three fourths cup Cracked black pepper
One fourth cup Salt
2 tablespoon Toasted crushed cumin seeds
2 tablespoon Minced garlic
2 tablespoon Minced onion

Prepare a wood or charcoal grill and allow it to burn down to embers.
Quarter squash, rub with garlic, salt and pepper, and olive oil. Wrap in
foil and bake on grill for 20 minutes. Remove from foil and scrape out all
of the flesh. Mix with the red bell peppers and lemon grass.

Toss scallops in dry rub #3 and allow to rest for five minutes. Place
spaghetti squash mixture in shells. Grill scallops for 1 One half minutes on
each side and place on top of squash . Garnish with reserved lemon grass
tops.

DRY RUB #3: Combine all ingredients. Posted to MMRecipes Digest V4 #148 by
"Vince & Juley Roberts" vince@bellsouth.net on May 28, 1997