It looks great and tastes even better. These scallop brochettes are typical Québec maritime fare!
Ingredients:
Marinade
1 French shallot, thinly sliced
¼ cup (60 ml) maple syrup
2 tbsp (30 ml) fresh mint, diced
½ cup (125 ml) olive oil
¼ cup (60 ml) rosé wine
1 tbsp (15 ml) lemon zest
1 tbsp (15 ml) Dijon mustard
Sea salt to taste
Pepper to taste
Brochettes
1½ lb (700 g) large fresh scallops
8 pieces red onion
8 pieces zucchini
8 canned baby corns
8 cherry tomatoes
Method:
Combine marinade ingredients in bowl and set aside in refrigerator to cool.
Prepare vegetables and scallops.
Soak wooden skewers in water for 1 hour so they won't burn. Thread 4 to 5 scallops on each skewer alternately with vegetables. Place in hermetically sealed dish and pour in marinade. Cover dish and let marinate for 1 hour in refrigerator. Turn dish several times to allow brochettes to soak up marinade evenly.
Heat barbecue or skillet; brush with oil. Cook brochettes about 2 minutes per side. Serve on lemon rice pilaf or seasonal salad. Drizzle brochettes with marinade or deglaze pan with white wine and maple syrup. Add cream to pan and stir sauce until thickened. Season and serve.
Winter 