Recipe - Scallop Satays

6 ounce Bay scallops (about 5
scallops per skewer)
1 cup Asian gazpacho (recipe
above)

Note: if using wooden skewers, be sure to soak the skewers in water for 30
minutes before grilling.

Variation #1:

Marinate the scallops in the gazpacho for 30 minutes. Brush the scallops
with oil and sprinkle with salt and pepper. Grill satays over medium heat,
for 4 to 5 minutes, turning occasionally, until done.

Variation #2:

Make a "ceviche satay" by marinating the satays in one cup of gazpacho for
2 to 3 hours, depending on scallop size. The acid in the gazpacho will
"cook" the scallops. Throw away the used marinade.

Serve gazpacho very cold in chilled bowls and garnish with scallop satay
and chopped scallions.

Yield: 4 servings.

Recipe by: Cooking Live Show #CL8942

Posted to MCRecipe Digest V1 #782 by "Angele and Jon Freeman"
jfreeman@netusa1.net on Sep 15, 1997