Scallop Brochettes with Ginger and Cream Cheese
This is the Scallop Brochettes with Ginger and Cream Cheese recipe.
- Prep: 30 min
- Cooking: 30 min
- Refrigeration: 15 min
Ingredients
- 16 scallops
- 1 cup (250 mL) fish stock
- 3 slices smoked ham fat removed and cut in four
- 5 oz (150 g) Canadian Cream cheese
- 1 oz (30 g) fresh ginger sliced
- 2 oz (60 g) shallots chopped
- 5 oz (150 g) spinach
- 8 celery sticks
- 8 broccoli florets
- 8 carrot balls
- 8 mushrooms
- 8 carrot shavings (to garnish)
- 1 cup (250 mL) dry vermouth
- 1 tbsp (15 mL) peanut oil
- Salt and pepper to taste
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Prepare carrot balls using a large vegetable scoop or melon-baller. Boil carrot balls, broccoli and celery in salted water until 'al dente'.
Prepare brochettes by skewering alternating scallops, ham, celery, carrot balls, broccoli and mushrooms. Keep refrigerated.
Boil ginger and shallots in fish stock and vermouth until reduced to 1/3. Remove from heat, strain, then blend in Canadian Baker's cheese. Check seasoning and keep warm in a double boiler (sauce must not come to boil).
Pour a little oil on brochettes and season them with salt and pepper. Place in 350 °F (180 °C) oven and roast for 10 minutes (you can also cook them in a frying pan or on a BBQ). Be very careful not to overcook.
Wash spinach and remove stems. Cook in a non-stick frying pan for 1 minute (they must become tender but not disintegrate).
Arrange spinach leaves on each plate. Place brochettes on spinach and carefully pour sauce around them. Garnish with blanched carrot shavings.
Jean Soulard, Executive Chef, Le Château Frontenac
Tips
Learn more about
Nutritional information
Per serving| Energy: | 369 Calories |
| Protein: | 22 g |
| Carbohydrate: | 17 g |
| Fat: | 21 g |
| Fibre: | 3.9 g |
| Sodium: | 600 mg |
| (% DV*) | |
|---|---|
| Calcium: | 12 % / 135 mg |
