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
skewers

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

Cheers!




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Beer and Seafood - Atlantic Flounder Divine
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Content copyright © 2018 by Carolyn Smagalski. All rights reserved.
This content was written by Carolyn Smagalski. If you wish to use this content in any manner, you need written permission. Contact Carolyn Smagalski for details.