Title: Grilled Scallops with Spaghetti Squash and Lemon Grass (Gc)
Categories: Seafood Grill
Yield: 1 Servings

5	lb	Fresh shucked scallops (u10 size), reserve shells
3		Spaghetti squash
1	bn	Lemon grass; white part only
		; sliced paper thin
		; (1/2 cup), reserve
		; green tops
4		Red bell peppers; sliced paper thin
4	tb	Extra virgin olive oil
3	tb	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 1 1/2 minutes on each side and place on top of squash . Garnish with reserved lemon grass tops.

DRY RUB #3

3/4 cup paprika 3/4 cup cracked black pepper 1/4 cup salt 2 tablespoons toasted crushed cumin seeds 2 tablespoons minced garlic 2 tablespoons minced onion

Combine all ingredients.

Copyright, 1997, TV FOOD NETWORK, G. P. , All Rights Reserved

MC Converted by Gail Shermeyer <4paws@netrax. net>.

Posted to MM-Recipes Digest V4 #3 by Glen Hosey on Aug 3, 1997

Recipe by: GRILLIN' & CHILLIN' SHOW #GR3619

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