Grilled Miso-citrus Scallop Lollipops
- Ready In:
- 4hrs 16mins
- Ingredients:
- 15
- Serves:
-
4-8
ingredients
- 2 large portabella mushrooms, stemmed
- 1 lb medium sea scallops
- 2 tablespoons canola oil, plus
- 1⁄4 cup canola oil, if needed
- kosher salt
- fresh ground black pepper
-
if serving as a first course
- 1⁄4 lb mixed greens
- 1 lemon
- 15 -20 5 inch wooden skewers, soaked in cold water for 1 hour
-
Miso-Citrus Marinade (use 2 cups)
- 1 cup sake
- 1 cup ponzu sauce
- 1⁄2 cup sugar
- 2 cups light miso (shiro-miso)
- 3 tablespoons peeled and minced fresh ginger
- 1 cup canola oil
directions
- Scrape out the gills from the mushroom caps with a spoon, and set aside.
- Toss the scallops with 2 cups of the Miso-Citrus Marinade in a medium bowl or ziploc bag; marinate in refrigerator 2-3 hours.
- Prepare a grill, heat to hot, and spray grid with nonstick cooking spray.
- Alternatively, heat a grill pan or large sauté pan over high heat.
- Lightly rub portobello with 2 Tablespoons oil and season with salt and pepper.
- If using a pan, add 2 additional tablespoons of oil and swirl to coat.
- Grill or sauté the mushrooms, turning once, until brown, 8-10 minutes.
- Transfer to a medium bowl, cover tightly with plastic wrap, so mushrooms will steam to finish cooking, about 15 minutes.
- Cut mushrooms into ¼ inch slices.
- Remove scallops from marinade and blot to remove excess.
- Encircle each scallop with 1 or 2 mushroom slices, then insert a skewer through the center to make a ‘handle’ and hold mushroom in place.
- (I used 1 slice of mushroom, and wrapped sideways, so that the length of the mushroom was parallel to the skewer, and secured on both ends.).
- Place 2 scallops on each skewer.
- If using a pan, reheat over high heat, add remaining 2 tablespoons of oil, and swirl to coat.
- Lightly pepper the scallops, and, working in batches, sauté the lollipops, turning once, until scallops are cooked through, about 3 minutes per side.
- If using a grill, grill until scallops are cooked through, turning once, about 2 minutes on each side.
- If serving as an appetiser, arrange lollipops on an oval platter.
- To serve as a starter, divide the greens among 4 plates.
- Top with the lollipops, squeeze the juice from the lemon over the lollipops, and serve.
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RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography