Grilled Sea Scallops And Grapefruit Bernard Recipe
Servings: 4
Ingredients
- 1/4 c. fresh grapefruit juice
- 2 Tbsp. Pernod
- 1 Tbsp. minced fresh tarragon or possibly 1-tsp dry
- 2 tsp vegetable oil
- 1/4 tsp salt
- 1/4 tsp freshly grnd black pepper
- 1 lb sea scallops
- 2 sm grapefruit peeled and sectioned
- 8 x scallions trimmed keeping 2-inches of greens
- 2 c. cooked white rice tarragon sprigs for garnish
Directions
- In a shallow dish, combine the grapefruit juice, Pernod, tarragon, oil, salt and pepper. Add in the scallops, grapefruit, and scallions, stirring to coat with the marinade. Let stand 30 min.
- Prepare a medium barbecue fire. Oil the grill rack or possibly coat with a stick vegetable spray. Alternately thread the scallops, grapefruit, and scallions onto metal skewers. Grill, turning occasionally and brushing with the marinade, about 5 min, till tinged with brown and the scallops are cooked through.
- Spoon the rice onto a platter, then arrange the scallops, grapefruit and scallions on the rice. Garnish with tarragon sprigs, if you like.
- Scallops and grapefruit are wonderful together, and when grilled with the anise flavor of Pernod and tarragon they make a delightful main course for a light summery meal. Be sure to use sea scallops, rather than the very tiny bay scallops. Cut any especially large ones into rough 1- to 1 1/2-inch chunks for even grilling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 29 | 19% |
| Total Fat 3.27g | 4% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 37mg | 12% |
| Sodium 333mg | 14% |
| Potassium 554mg | 16% |
| Total Carbs 10.56g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 4.16g | 3% |
| Protein 20.06g | 32% |
