Subj : BH&G 2219
To   : ALL
From : DAVE DRUM
Date : Fri Mar 26 2021 15:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scallops Yakitori
 Categories: Seafood, Wine, Herbs, Mushrooms
      Yield: 2 Servings
 
      2 tb Soy sauce
      2 tb Sake or dry white wine *
      2 tb Mirin *
      1 ts Sugar
    1/2 ts Molasses
    1/2 ts Worcestershire sauce
    1/2 ts Minced fresh ginger
     12 md Dry sea scallops *
           +=OR=+
      6 lg Dry sea scallops; halved,
           - tough muscle removed *
      8 md Button mushrooms; halved
      6    Scallions
 
  Combine soy sauce, sake (or wine), mirin, sugar, molasses,
  Worcestershire and ginger in a small saucepan. Bring to a
  simmer over medium heat and cook until reduced to 1/4 cup,
  2 to 3 minutes. Remove from the heat, pour into a medium
  bowl, and cool to room temperature, 15 to 20 minutes.
  
  Reserve 1 tablespoon of the sauce in a small bowl. Add
  scallops and mushrooms to the remaining sauce; stir well
  to coat. Cover and refrigerate for 30 minutes (but no
  longer: the scallops will begin to break down if marinated
  too long).
  
  Preheat grill to medium. Oil the grill rack.
  
  Trim scallion whites and reserve for another use. Separate
  the scallion greens into individual long greens. Wrap one
  scallion green around the perimeter of each scallop and
  thread the scallops onto the skewers, piercing through the
  sides and thereby keeping the scallions in place.
  Alternate 4 mushroom halves and 3 scallion-wrapped
  scallops on each skewer. (Reserve any remaining scallion
  greens for another use.)
  
  Grill the skewers, basting with some of the reserved
  sauce, for 3 minutes. Turn, baste, and continue grilling
  just until the scallops are firm and opaque, about 3
  minutes more.
  
  INGREDIENT NOTES: Sake is a dry rice wine generally
  available where wines are sold.
  
  Mirin is a sweet, low-alcohol rice wine essential in
  Japanese cooking. Look for it in your supermarket with the
  Asian or gourmet ingredients.
  
  Be sure to buy "dry" sea scallops (scallops that have not
  been treated with sodium tripolyphosphate, or STP).
  Scallops that have been treated with STP ("wet" scallops)
  have been subjected to a chemical bath and are not only
  mushy and less flavorful, but will not brown properly.
  
  Tip: To oil a grill rack: Oil a folded paper towel, hold
  it with tongs and rub it over the rack. (Do not use
  cooking spray on a hot grill.) When grilling delicate
  foods like tofu and fish, it is helpful to spray the food
  with cooking spray.
  
  Equipment: 4 bamboo skewers
  
  EatingWell.com | August 2014
  
  MM Format by Dave Drum - 15 August 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... How can SpellCheck not know "salumi?" It needs to get out more.
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