Scallops En Brochette Recipe
Ingredients
10 ounces bay scallops (or sea scallops, cut into 1-inch pieces)
1/4 cup dry white wine
12 small mushroom caps (about 1-inch diameter each)
1/2 each medium green and red bell peppers, seeded and cut into 1-inch squares
2 teaspoons margarine, melted
1/4 teaspoon paprika
Garnish:
Lemon slices and parsley sprigs
Directions
In 1-quart glass or stainless-steel bowl soak scallops in wine for 30 minutes; drain, reserving wine.
Onto each of six 8- or 9-inch wooden skewers, thread 1 mushroom cap; alternating ingredients, thread 1/6 of the scallops and pepper squares onto each skewer, then thread each with 1 of the remaining mushroom caps.
Preheat broiler.
In 13 x 9 x 2-inch baking pan arrange skewers in a single layer and pour wine over skewers; drizzle margarine over scallops only.
Dust all ingredients with paprika and broil until scallops turn opaque white, 4 to 5 minutes; serve immediately with pan juices and garnished with lemon slices and parsley sprigs.
Onto each of six 8- or 9-inch wooden skewers, thread 1 mushroom cap; alternating ingredients, thread 1/6 of the scallops and pepper squares onto each skewer, then thread each with 1 of the remaining mushroom caps.
Preheat broiler.
In 13 x 9 x 2-inch baking pan arrange skewers in a single layer and pour wine over skewers; drizzle margarine over scallops only.
Dust all ingredients with paprika and broil until scallops turn opaque white, 4 to 5 minutes; serve immediately with pan juices and garnished with lemon slices and parsley sprigs.
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