Grande Scallops Joliette Recipe

Grande Scallops Joliette  Recipe

The Beer Fox says, “Scallops marinated in herbed juices, broiled on skewers, and served on a bed of lightly tossed pasta is a truly ‘grand’ creation.”

Recommended Brew: Orval Trappist Ale, Brasserie d'Orval, Abbaye de Notre-Dame d'Orval, Villers-devant-Orval,  Belgium - available through Merchant du Vin Corp., Tukwila, Washington USA
Style: Belgian Pale Ale – Sunset orange in color – A complex Trappist Ale with a firm body, profound hop bitterness, fruity esters, light-citrus bouquet and a dry finish.

2 lbs. scallops, fresh or frozen (thawed)
¾ C. olive oil
6 oz. Orval Trappist Ale
3 tablespoons lemon juice
2 cloves garlic, split
¼ teaspoon thyme
1 tablespoon Old Bay seasoning
1 lb. bacon slices
18 grape tomatoes
1 C. fresh whole mushrooms
1 green pepper, cut in 1-inch pieces
1 fresh pineapple, cut into 1-inch chunks

Combine olive oil, Orval Trappist Ale, lemon juice, garlic, thyme, Old Bay seasoning, scallops and mushrooms. Marinate 1-2 hours.

Preheat broiler. Drain scallops and mushrooms. Reserve liquid. Begin threading bacon onto skewers, interlacing with scallops, tomatoes, mushrooms, peppers, and pineapple.

Brush all with Orval Trappist Ale marinade. Broil 3-4 inches from heat, turning occasionally. Broil about 10 minutes. Scallops should be firm, and bacon crispy.

Serve atop angel hair pasta, simmered in lightly salted water for 7-10 minutes. Gently toss pasta with olive oil, thyme, basil and oregano.

* Health Benefit: Rich in protein, vitamin A, B-complex vitamins, vitamin C, calcium, phosphorus, magnesium, copper


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