Pear and Scallop Kebabs
ready in 41 min.
- 8 stalks Lemongrass (bottom 8-inches; trimmed thin and rinsed)
- 8 Kaffir lime leaves (rinsed)
- 2 ripe Pear (rinsed)
- 16 Scallop (rinsed and tough tendon removed)
- 16 pcs thinly sliced Prosciutto (bite-size pieces)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 Tbsps butter
- 1 Tbsp Oil (for grill grate)
1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Ladle, 4 canning jars (à 400 ml), 1 Sieve, 1 Kitchen towel
Prepare the grill for direct grilling. Preheat to medium-high.
Cut each washed pear into 8 wedges, removing the center core. Thread a 2 scallops, 2 pear wedges, and 2 pieces of prosciutto onto the prepared lemon grass skewer, alternating as you go. Repeat until you have eight skewers. Season with salt and pepper.
In a small pan over medium heat, melt the butter. Add the lime leaves and saute for about 3 to 5 minutes.
Brush the scallops, pears and prosciutto with melted butter. Brush oil on grill grate. Place the skewered scallops on the hot grate and grill until just cooked, about 2 to 3 minutes per side. Scallops will turn white when done. Do not over cook.
Transfer to individual plates or a serving platter. Drizzle with remaining butter and garnish with lime leaves. Serve immediately.