2 pounds sea scallops
Oil for greasing fish basket or grill
Clarified butter
2 lemons, quartered
Parsley or watercress sprigs for garnish (optional)

Procedure:

1. Grill scallops: Brush scallops with oil and arrange them in a single layer in a fish basket or place them on the prepared grill. Cook for 2-3 minutes on each side or until scallops have lost their translucent appearance.
2. Wile scallops grill, prepare clarified butter. Serve scallops immediately, dividing them among guests. Garnish each serving with lemon wedges and a few sprigs of parsley or watercress if desired. Drizzle butter over scallops at the table.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

16 slices bacon
1 ½-2 cups mild goat cheese, such as Montrachet
32 large sea scallops
Oil for greasing grill

Procedure:

1. Cook bacon; Place bacon in large frying pan and sauté over low heat 4 to 5 minutes or until half cooked. Drain bacon on paper towels, pressing on all side to absorb fat. Cut bacon slices in half to yield 32 pieces.
2. Wrap scallops; Spread each bacon piece with 2 teaspoon goat cheese. Wrap one piece of bacon with goat cheese around each scallop, using toothpick to secure. Continue wrapping bacon and goat cheese around scallops until all are prepared.
3. Grill scallops; Place bacon-wrapped scallops in a single layer on an oiled grill and cook 2 to 3 minutes or until bacon is cooked. Turn and cook on remaining side if necessary. Serve immediately.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com

1 10 ounce package frozen spinach, chopped fine
3 ounces shallots, chopped fine
1 cup dry white wine
1 tablespoon butter
1 tablespoon flour
1 cup half-and-half
½ teaspoon salt
¼ teaspoon grated nutmeg
2 pounds sea scallops
4 10 inch wooden presoaked barbecue skewers
Vegetable oil for brushing scallops
Oil for greasing grill

Procedure:

1. Cook spinach according to package directions, then transfer to strainer. Press spinach with the back of a wooden spoon until most of the moisture has been extracted. Spinach should measure 1 scant cup.
2. Meanwhile, place shallots and wine in small saucepan and simmer until both wine and shallots measure scant ½ cup.
3. Melt butter in a medium saucepan, then add flour and cook for a moment, stirring constantly with a wire whisk, until butter flour mixture bubbles and is golden. Slowly add half and half, stirring constantly with whisk. Continue cooking, whisking frequently, until mixture is smooth and thickened and coats a spoon.
4. Add shallot-wine mixture and spinach to cream sauce. Stir to combine, then add salt and nutmeg. Continue cooking for about 5 minutes.
5. Grill scallops: Meanwhile, skewer scallops loosely, then brush with oil in both sides. Place skewers on a heated, well oiled grill and cook 2-3 minutes on each side, or as long as necessary until scallops are cooked through and have lost their translucency.
6. Transfer hot spinach to a large serving platter with slightly raised sides. Unskewer scallops carefully onto spinach, arranging them in an attractive fashion. Serve immediately.

Gimli Fish Winnipeg Manitoba Fish Seafood Recipes Online

Gimli Fish Store Winnipeg Manitoba

www.gimlifish.com