right temperature for the main dish. They’re called either sea or bay scallops.
Here the scallops are marinated in basil oil, quickly grilled on skewers, and served with a tangy lime aioli.
Scallop Skewers Marinated in Basil Oil, with Lime Aioli
• ¼ cup cold-pressed olive oil infused with lemon
• 1 bunch of fresh basil
• 1 teaspoon white balsamic vinegar
• ¼ teaspoon salt
• ⅛ teaspoon white pepper
• 16 scallops
Remove the basil leaves from the stalks and place them in a food processor or blender. Add
oil, vinegar, and spices. Process until the leaves are finely shredded. Let stand until the next
day. Pass the marinade through a fine mesh sieve to remove the leaves.
Place the scallops in a plastic bag and pour in the basil oil, saving a small amount to drizzle
over scallops at the table. Close the bag and gently move the scallops around in the bag to
coat them evenly with oil.
Leave the scallops on a plate in the refrigerator a few hours. Drain the scallops and thread
them onto skewers. I use double skewers to make it easier to turn the slippery seafood on
the grill.
Brush the grill with oil. Grill the scallops near the heat for 30 seconds on each side. Season
them lightly with some salt flakes.
You’ll find the recipe for aioli on page 42. Mix the aioli with finely grated peel and juice
from an organic lime. Julienne-cut some basil and scatter it over the skewers upon serving.
Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund
Hello, my name is Jim Black. I'm interested in healthy cooking and fitness.
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