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Sea Scallops Shish Ke-Bab




Source of Recipe


Chef Didier Voisin


List of Ingredients




1 lb. Dry Sea Scallops (20 – 30)
4 Oz. Coconut Milk (Non-Sweet)
½ Oz. Fresh Ginger Cut In Julienne
½ Oz. Lime Juice
Salt & Pepper To Taste
Handful Of Mixed Greens


Recipe



Take 4 6-inch bamboo sticks and soak in cold water for at least 15 minutes. Put 5 scallops on each skewer. On a hot grill, mark the scallops. Put scallops in heavy saucepan with coconut milk, lime juice and ginger. Cook until coconut milk reduces in half. Add salt and pepper to taste. On four plates, decorate with mixed greens. Put skewer on plate with a little sauce on each.