Ontario Tender Fruit : Recipe : Scallop and Ontario Peach Brochettes

tip

Note: If using skewers, soak in cold water for 30 minutes to prevent burning.

Ingredients

Miso Glaze:
2 tbsp	yellow miso	25 ml
2 tbsp	rice vinegar	25 ml
2 tbsp	water	25 ml
1 tbsp	soy sauce	15 ml
1 tbsp	minced ginger root	15 ml
1 tsp	sesame oil	5 ml
8	green onions	8
2 cups	Ontario peaches, pitted and thickly sliced	500 ml
1 lb	scallops	500 g

Directions

In a bowl, whisk miso, rice vinegar, water, soy sauce, ginger and sesame oil. Set aside.

Cut white and light part of green onions into 1-1/2-inch [3.5-cm] pieces. Set aside.

Alternately thread peach slices, scallops and green onions onto skewers [or lemongrass stalks]; arrange in shallow glass baking dish. Over top of brochettes, pour marinade. Refrigerate 30 minutes or overnight.

On greased grill, over medium-high heat, grill brochettes, turning occasionally basting with marinade, until scallops are cooked through and fruit and onions are golden, about 8 to 10 minutes.