Monday, March 28, 2011

BBQ Scallops - Japanese style

BBQ Scallops with Wasabi, Soy and Ginger

2 dozen scallops
1 cup gluten-free flour
1/2 cup instant polenta
2 eggs - beaten
1 tbsp lemon pepper seasoning
1/4 tsp wasabi paste
1 tbsp gluten-free soy sauce
1 tbsp freshly grated ginger
12 wooden skewers
fresh lemon wedges to serve

Mix soy sauce, ginger and wasabi together and set aside.
Mix the flour and lemon pepper together and set aside.
Put the polenta into another dish and set aside.

Skewer the scallops, using two skewers side-by-side for each kebab, 2 scallops per skewer. Skewering them this way makes it really easy to turn them over.
Roll the scallop skewers in flour mix, then dip into the egg, then roll in the polenta, patting the mixture onto the scallops.
Grill, bbq or fry for 2 minutes until the crumb mix is golden brown and crunchy.

Turn to grill the other side for 2 minutes.
Brush the top with the wasabi mix and serve with lemon wedges.

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