Recipe: Scallops and Shrimp Kebabs with Vegetables, Hot Buttered Rice, Layered Green Salad

Scallops and Shrimp Kebabs with Vegetables
Hot Buttered Rice
Layered Green Salad

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SCALLOPS AND SHRIMP KEBABS WITH VEGETABLES
Servings: 4

These two favorite seafoods grilled with sweet peppers and mushrooms and brushed with Ginger Sherry Marinade make a succulent entree you and your family will love. Serve with hot buttered rice and a fresh green salad.

GINGER SHERRY MARINADE:
1/4 cup dry sherry (50 mL)
1 Tbsp sesame oil (15 mL)
1 Tbsp grated gingerroot (15 mL)
2 tsp light soy sauce (10 mL)
1 large clove garlic, crushed
SEAFOOD:
16 sea scallops
12 jumbo shrimps
8 squares each: sweet red and green peppers
12 medium mushrooms

FOR MARINADE:
In bowl, combine sherry, oil, gingerroot, soy sauce and garlic. Place scallops and shrimp in shallow nonreactive dish or resealable plastic bag. Pour marinade over, turn to coat; cover and refrigerate for 1 to 2 hours.

Blanch pepper cubes in boiling water for 1 minute; drain well.

Remove seafood from marinade; reserve marinade. Place marinade in small saucepan, bring to a boil, reduce heat and cook for 5 minutes; keep warm.

Thread scallops, shrimp, pepper cubes and mushrooms alternately onto 4 metal or soaked wooden skewers.

Preheat grill on medium-high. Place kebabs on oiled grill rack. Close lid and cook for about 10 minutes until shrimp and scallops are opaque; turn once or twice, basting occasionally with warm marinade.

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HOT BUTTERED RICE
Servings: 6

3 cups water
1 1/2 cup rice
2 tablespoons butter
1 teaspoon salt
chopped chives (optional)

In a medium sauce pan with lid, place water, rice, 1 tablespoon butter and salt, stir.

Bring to a full boil, stir, cover, reduce heat to low/simmer allow to cook covered for about 20 minutes.

After 20 minutes, remove lid and test for done-ness, fluff, add remaining butter and chives. Serve hot.

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LAYERED GREEN SALAD

1 small beetroot
1 small leafy green cabbage
1 stalk celery
1 bunch spring onions
1 head lettuce
1 large cucumber
1 large carrot
1 large onion
1 large tomato
salt, pepper (freshly ground)
sugar to taste
lemon juice extracted
celery leaves (for garnish)

Steam beetroot and then peel and slice into thin rounds.

Chop separately cabbage, celery and spring onions, thinly.

Keep whole 6-7 salad leaves. Place all in separate bowls of chilled water for half an hour in fridge till crisp.

Grate separately cucumber and carrot. Place similarly as above.

Chop onion and tomatoes. (finely &separately)

Rinse a transparent glass bowl with cold water.

Stick the beetroot slices around the inner wall of the bowl, evenly.

Spread the tomatoes at the bottom of bowl without dropping beetroot. Sprinkle with salt and pepper.

Drain spring onions, remove, excess moisture by dabbing lightly on kitchen towels.

Spread over tomatoes. Sprinkle salt and pepper, and sugar to taste. Repeat other layers similarly for each vegetable in following order. Cabbage, celery, onion and carrot.

Sprinkle lemon juice and garnish by arranging the celery leaves attractively on top. Chill before serving.