ash scallops and remove the small, tough side muscle.
Pat the scallops dry
Combine onion, oil, lemon juice, garlic, salt and pepper in a large shallow dish.
Add scallops, stirring gently to coat. Refrigerate 2 hours.
Thread scallops on skewers.
Place kabobs 4 to 5 inches from hot coals; grill 10 to 12 minutes, turning and basting occasionally with leftover marinade.
Yield:
6 servings.
Preheat the grill on medium heat. Cook the corn in boiling salted water for 5 mins, or until just tender. Drain and cut each cob into 3 pieces.
Place on the grill and cook, turning, until golden all over. Drizzle with the butter.
b>the cob.
Remove the silk from the corn cob and re-cover the
our before before putting food on them. I like to put
rn, before soaking, peel back the husk enough to remove most
a food processor, adding the vinegar, olive oil, and
In a bowl, combine the soy sauce, Mirin, chili sauce,
Preheat grill for medium-high heat.
Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.
crape browned bits off of the pan to create a roux
t fire in a charcoal grill with a cover, or
Remove the scallops from the shell.
Heat the olive oil in a pan over medium high heat.
Add the scallops and cook for about 2 minutes, turn and cook a further minute on the other side. Return to the shell.
Add remaining ingredients to the pan and cook for about 3 minutes or until reduced by about a half.
Drizzle a little of the sauce over each scallop, distributing the herbs evenly.
serves 2 as an appetiser.
b>the beef.
Prepare grill on med. high heat.
Drain the marinade from the
hopped Cilantro, chopped Jalapeno and the juice of 1 Lime. Then
t heat up.
In the meantime prep your onions - slice
>the keel bone.
When the coals are ready, place the unseasoned birds on the grill
ach steak with seasoned salt on both sides and rub into
Place baking sheet on the grill.
Add the water.
Spread 1/2 the seaweed on the cookie sheet.
Place lobster, clams, mussels and shrimp on top of the seaweed.
Slice the lemon thin.
Sprinkle the lemon slices over the seafood.
Cover with the rest of the seaweed.
Turn grill on low and close the cover.
Lobster bake should be done in about 20- 25 minutes or when the clams and mussels are open.
Serve with 1 c melted butter.
Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
br>Fillet the fish leaving the skin and scales on.
Lay the fillet