Garlic Shrimp, Lemon Scallops and Aubergine with Spicy Asian Dressing

Today my lovely readers, you get 3 for the price of 1. Bargains all round! 

Not content with just one grilling effort, I decided to test out my multi-tasking skills (or lack of) and whip up three tasty grilling treats in one go. Now pay attention… 

For the Garlic Shrimp marinade: 

  • 1 lb large shrimp
  • 1/4 cup olive oil
  • 2 tbs coriander (chopped)
  • 2 tsp dried oregano
  • 1 1/2 tsp minced garlic
  • 1 tsp lemon zest (grated)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

For the Lemon Scallops: 

  • 10 large sea scallops
  • 1 tbs fresh lemon juice
  • 1 tsp lemon zest (grated)
  • Salt and pepper to taste

For the Aubergine: 

  • 1 globe aubergine (also known as eggplant) cut into 1/2 inch slices
  • Olive oil (brushed on each side)
  • 1 tsp granulated garlic (sprinkled on each side)

For the Spicy Asian Dressing (pour on the aubergine after grilling): 

  • 1/2 serrano pepper (minced)
  • 3 tbs soy sauce
  • 2 tbs fresh lemon juice
  • 2 tbs yellow onion (minced)
  • 1 tbs water

Phew! Did you get all that? This was quite an exciting outing. Following a few past mishaps, @TheSkivvy wisely went out and invested in a small food processor which was fab for mincing the ingredients in the Asian dressing.  

Full-on grilling fun!

At this point, I wondered how cool it would be to have a mega-sized grill… But I soon changed my mind after the meal when I was scrubbing away at my grates again (biceps are looking great by the way). 

This was the first time I’ve attempted cooking multiple items on the grill, and it was a bit of a juggling act. Despite this, I managed to get a good sear on the aubergines (not one of those infamous mega-sears of seasons past), and the scallops were cooked to perfection, despite a slight nightmare in between when the feckers decided to stick to the grates. The shrimp were probably a little bit over done (I need to remember that these little guys don’t take as long to cook up), but at least they weren’t chewy. Here’s the finished plate… 

Check out the master searing!

Lessons Learned: 

  • Cooking times in order: Eggplant (8 mins), scallops (8 mins) then shrimp (6 mins)
  • Remember to brush the scallops with olive oil so they don’t stick to the grates
Explore posts in the same categories: scallops, Shrimp, vegetarian

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