Scallop Kebabs With Fried Parsley Recipe
Ingredients
1/2 cup (125 ml) olive oil
3 tbsp (45 ml) wine vinegar
1/2 tsp (2 ml) crushed rosemary
2 tbsp (30 ml) lemon juice
1 1/2 lb (750 g) large scallops
12 bay leaves
1 large lemon, sliced (remove seeds)
1 bunch fresh parsley freshly ground pepper
Directions
Reserve 3 tbsp (45 ml) oil.
Place remaining oil in bowl along with vinegar, rosemary, lemon juice, scallops and pepper.
Toss and marinate 1 hour on countertop.Drain scallops and set marinade aside.
Alternate scallops, bay leaves and lemon slices on skewers; place on ovenproof platter.
Broil 3 minutes each side in oven 6 in (15 cm) from top element.
Baste occasionally with marinade.
Before kebabs are done, heat reserved oil in frying pan.
When hot, saute parsley (as is, in bunch) about 2 minutes.
Place remaining oil in bowl along with vinegar, rosemary, lemon juice, scallops and pepper.
Toss and marinate 1 hour on countertop.Drain scallops and set marinade aside.
Alternate scallops, bay leaves and lemon slices on skewers; place on ovenproof platter.
Broil 3 minutes each side in oven 6 in (15 cm) from top element.
Baste occasionally with marinade.
Before kebabs are done, heat reserved oil in frying pan.
When hot, saute parsley (as is, in bunch) about 2 minutes.
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