Scallops and Clams With Zucchini Tartare

Reader's Digest CanadaReader's Digest Canada

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

2 medium zucchini, diced
30 ml (2 tbsp) olive oil
Freshly squeezed lemon juice, to taste
Salt and freshly ground pepper, to taste
16 medium scallops, trimmed
5 ml (1 tsp) fennel seeds, chopped
5 ml (1 tsp) coriander seeds, crushed
12 small clams in their shell, cleaned and rinsed

Directions

  1. Preheat the grill.
  2. In a saucepan, cook half the zucchini in boiling, salted water. Drain and blot dry. In a bowl, mash the zucchini coarsely with a fork. Add the remaining zucchini, oil, lemon juice, salt and pepper. Mix well and refrigerate.
  3. Arrange the scallops on skewers, brush with oil and sprinkle with the spices. Season with salt and pepper and set aside.
  4. Place the clams on a metal pie plate. Put the plate on the grill and close the lid. Cook until the shells open.
  5. Move the clams to the cooler part of the grill and grill the scallops for about 1 minute on each side.
  6. Serve the seafood on top of the zucchini mix.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2466