Grilled Scallops & Walla Walla Sweet Onions With Repulse Bay

"Fro Tastes of the Pacific Northwest by Fred Brack and Tina Bell"
 
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Ready In:
1hr 40mins
Ingredients:
23
Serves:
6
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ingredients

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directions

  • Saute onion and garlic in olive oil over lowest heat, partly covered, for 20 minutes. Do not allow to color.
  • Blanch watercress and herbs in boiling water for 1 minute. Drain,k refresh under cold water, drain againand pat dry in paper towels.
  • Place all ingredients except butter and egg yolks in food processorl. Process to a smooth paste. Add butter and process until well combined. Add egg yolks and salt and pepper to taste. Process just until eggs have been well blended. Mixture should be glossy.
  • Meal: Soak 12 wood skewers in water for one hour. Distribute scallops evenly on 6 of the skewers. Brush with olive oil and marinate in refrigerator 1 hour.
  • Peel and slice onions 1 inch thick. Divide slices and skewer.
  • Brush skewered onions with olive oil. Salt and pepper. Grill over hot coals in spot where heat is low for 5 minutes. Turn over, salt and pepper, and grill for 3 minutes.
  • Grill scallops over hot coals for 2 minutes. Turn, salt and peper to taste, and grill another minute, until opaqe all the way through.
  • Remove scalloops and onions from the heat, top with Repulse Bay Hotel Butter and serve.

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