Grilled scallops with spaghetti squash and lemon grass

6 Servings

Ingredients

Quantity Ingredient
5 pounds Fresh shucked scallops (u10 size), reserve shells
3 Spaghetti squash
1 bunch Lemon grass, white part only, sliced paper thin (1/2 cup), reserve green tops
4 Red bell peppers, sliced paper thin
4 tablespoons Extra virgin olive oil
3 tablespoons Dry rub #3
¾ cup Paprika
¾ cup Cracked black pepper
¼ cup Salt
2 tablespoons Toasted crushed cumin seeds
2 tablespoons Minced garlic
2 tablespoons Minced onion

Directions

DRY RUB #3

Prepare a wood or charcoal grill and allow it to burn down to embers.

Quarter squash, rub with garlic, salt and pepper, and olive oil. Wrap in foil and bake on grill for 20 minutes. Remove from foil and scrape out all of the flesh. Mix with the red bell peppers and lemon grass.

Toss scallops in dry rub #3 and allow to rest for five minutes. Place spaghetti squash mixture in shells. Grill scallops for 1½ minutes on each side and place on top of squash . Garnish with reserved lemon grass tops.

DRY RUB #3: Combine all ingredients. Posted to MM-Recipes Digest V4 #148 by "Vince & Juley Roberts" <vince@...> on May 28, 1997

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