Grilled Salmon With Surf Sauce Recipe
Yield: 4 Servings
1 c mushroom,Slices
1 T margarine
1 c kraft think 'n spicy
1 chunky barbecue sauce
6 oz frozen cooked shrimp,thawed
1 T prepared horseradish
1 1/2 lb salmon steaks,1 thick
Saute mushrooms in margarine. Reduce heat. Stir in 1/2 cup barbecue
sauce, shrimp and horseradish; heat thoroughly, stirring constantly.
OUTDOORS:
Place fish on greased grill over low coals (ash gray). Grill,
uncovered, 6 to 8 minutes on each side or until fish flakes easily
with fork, brushing frequently with remaining sauce. Serve with
shrimp mixture.
INDOORS:
Place fish on greased rack of broiler pan. Broil 5 minutes on each
side or until fish flakes easily with fork, brushing frequently with
remaining barbecue sauce. Serve with shrimp mixture.
Grilled Scallops & Kale With A Fresh Beet S
Yield: 4 Servings
1 no ingredients
1 1/4 c fresh beet juice -- see
: notes*
: Fruity olive oil
1 ts white wine vinegar
: Salt and freshly ground
: pepper
1 1/4 lb fresh sea scallops -- see
: notes**
: dr fresh lemon juice
1 lb young kale leaves -- core
: removed
: dr sherry vinegar
: Garnish--
: Fresh chives cut into 1/2
: inch sticks
: tiny dice of yellow bell
: pepper For the sauce: Place beet juice in a non-reactive
saucepan and boil until reduced to approximately 1/2 cup. Off heat,
whisk 2-3 tablespoons of olive oil slowly into reduction to thicken
the sauce. Whisk in white wine vinegar, salt and pepper to taste. Set
aside and keep warm.
Lightly oil the scallops and season with salt, pepper and a few drops
of lemon juice. Brush kale leaves with oil and season lightly. Grill
kale on both sides until the leaves are slightly charred and cooked
through. Grill scallops until just cooked (center should be slightly
opaque). Arrange kale attractively in the center of warm plates and
drizzle a few drops of sherry vinegar over. Place scallops on top and
spoon beet sauce around. Garnish with chive sticks and yellow pepper
and serve immediately.
Yield: 4 servings
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NOTES : *from approximately 1 1/4 pounds peeled beets. **preferably
day-boat type
Grilled Scallops(Welsh)
Yield: 4 Servings
1 no ingredients
4 scallops with firmly 2 oz butter
1 lb potatoes 2 tb milk
2 tb chopped parsley 2 tb oil
salt and pepper 1 clove garlic
GREGYN CYLCHOG WEDI'U GRILIO Peel and boil the potatoes in salted
water. Place the scallops in a pan in a warm oven (325/F or Mark 3)
until the shells open. Remove the black part and gristly fibre
leaving the red coral intact. Place the scallops in an ovenproof
dish, add salt and pepper and cook for 3-4 minutes on each side.
Cleon the rounded shells. Drain the potatoes and cream with 1 oz
butter and the milk. Pipe or fork a border of potato arounb the edges
of the shells. Place a scallop in the centre of each shell. Skin and
crush the garlic. Heat the butter, oil and garlic and pour over the
scallops. Garnish with parsley. These may be served with crisply
fried bacon.
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