Recipe - Skewered Scallops In Orange Oil

2 tablespoon Ginger Root; grated
2 tablespoon Orange Juice
2 teaspoon Asian (Dark) Sesame Oil
One half cup Peanut Oil
Zest Of 2 Oranges; julienned
2 One half pound Sea Scallops
Salt And Pepper; to taste

In a mediumsize bowl, combine the grated ginger root, orange juice and
sesame oil. Slowly whisk in the peanut oil. Pour the mixture into a large
Ziploc bag, add the orange zest and the scallops. Close the bag and shake
to combine thoroughly. Refrigerate for at least one hour or up to three
hours.

Prepare the grill. Hold two skewers parallel to each other, no more than
One half inch apart, and thread bout five scallops onto the pair of skewers
(using two skewers keeps the scallops from sliding off). Repeat with the
remaining scallops, putting about five on each set of skewers. Be careful
not to remove any thin strips of orange rind clinging to the scallops. Salt
and pepper to taste.

Cook on a welloiled grill over medium heat, for to five minutes per side,
until cooked through.

Makes 6 servings.

Per serving: 261 calories, 35g prot., 4g carb., 12g fat, 80 mg chol., 2g
sat. fat, 757g sodium.

Source: Food Section, The Palm Beach Post, Thursday, July 30, 1997. Wire
service from the Washington Post.

Posted to MCRecipe Digest V1 #702 by Bill Spalding billspa@icanect.net
on Aug 01, 1997