Scallops With A Herb & Pecan Crust
Scallops With A Herb & Pecan Crust
The crust that you coat the scallops with adds a very fresh accent to this delicious tasting seafood.
Ingrediënten
- 450 grams Scallops About 12 to 15 Scallops
- 64 grams Toasted Pecan Pieces
- 43 grams Fresh Oregano Leaves
- 32 grams Fresh Thyme Leaves
- 3 Garlic Cloves Chopped
- 2 Teaspoons Chicken Flavored Bouillon Granules
- 1 Teaspoon Freshly Shredded Lemon Peel
- ¼ Teaspoon Freshly Ground Black Pepper
- 3 Tablespoons Olive Oil
Instructies
- In a food processor place the pecan pieces, oregano, thyme, garlic, bouillon granules, lemon peel and black pepper.
- Turn machine on until they form a paste then very slowly and gradually add the olive oil.
- Once you have formed a paste now rub it onto the scallops and then thread three of each on to a skewer.
- If you are using wooden ones remember to soak in water for at least 30 minutes to prevent them from burning when on the barbecue.
- Once the scallops are ready on the skewers place on the preheated barbecue over a medium heat so set the grill about 6 inches above the heat source and cook them for between 5 and 8 minutes.
- The best way of knowing when the scallops are ready to serve is to see if they have turned opaque in color.
- As soon as the scallops are cooked serve to your guests on clean plates with some crusty bread and a crisp green salad that has been drizzled with lemon juice and olive oil.
