Ingredients Jump to Instructions ↓

  1. 5 lbs 2270g / 80oz Fresh shucked scallops,

  2. 10 size

  3. 3 Spaghetti squash Garlic cloves Salt - to taste Freshly ground black pepper - to taste

  4. 1 Lemon grass, white part only - sliced paper thin (about 1/2 cup) - reserve green tops

  5. 4 Red bell peppers - sliced paper thin

  6. 4 tablespoons 60ml Extra virgin olive oil

  7. 3 tablespoons 45ml Dry Rub

  8. 3 - seeNote

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the recipe "Dry Rub # 3" which is included in this collection. 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.


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