HONEYED SCALLOPS WITH TROPICAL FRUIT SALSA
INGREDIENTS
- 500g scallops
- 1/3 cup honey
- 2 teaspoons chili sauce
- 1/2 cup dry white wine
- 1 teaspoon grated fresh ginger
- 250g farfalle pasta
- 3 teaspoons cornflour
- 1 tablespoon water
TROPICAL FRUIT SALSA
- 1 ½ cups ( 280g ) chopped fresh pineapple
- 1 cup ( 220g ) chopped fresh mango
- 1 tablespoon chopped fresh mint
HONEYED SCALLOPS WITH TROPICAL FRUIT SALSA METHOD:
Thread scallops onto small skewers and place them in a shallow glass dish. Pour combined honey, sauce, wine, and ginger over kebabs; cover, and refrigerate for several hours. Drain kebabs, and reserve marinade.
Just
before serving,
grill or barbecue kebabs until scallops are just tender. Boil
the pasta until just tender, uncovered, in a large pot of boiling water; drain and keep warm.
Combine
blended cornflour and water with reserved marinade in a pan, and stir over heat
until mixture boils and thickens. Serve kebabs on pasta with thickened
marinade, and serve with tropical fruit salsa.
Tropical
Fruit Salsa: Combine all ingredients in a bowl; mix gently.
Serves
4.
Note: The recipe can be prepared a day ahead.
Storage: Covered, in the refrigerator.
Freeze: Not suitable.
Microwave: Pasta suitable.
Also Read: FRESH TUNA CHUNKS IN HOT CHILLI DRESSING