12 bay scallops
12 medium mushroom caps
2 tablespoons butter or margarine
3 green onions
=== PONZU SAUCE ===
1/4 cup lemon juice
1/4 cup dark soy sauce
1 splash mirin (sweet rice cooking wine)
1 tablespoon finely-chopped green onion
Directions: one line for each direction. When saved the lines will be numbered.
Gently rinse scallops and mushrooms under cold running water; pat dry. Place a scallop in each mushroom cap. Thread three scallop-stuffed mushrooms through the bottom of the mushroom onto four 8-inch bamboo or wooden skewers.
Lightly brush butter on stuffed mushrooms. Place skewers in center of cooking grate. Grill 6 to 9 minutes or until mushrooms are tender and scallops are opaque.
To serve, brush with Ponzu Sauce and remove from skewers. Serve extra Ponzu sauce for dipping. Garnish with sliced green onions, if desired.
Ponzu Sauce: In small bowl whisk together lemon juice, soy sauce, and mirin. Stir in green onion. Cover and store in refrigerator until ready to serve. (Makes 1/2 cup sauce)
This recipe yields 4 servings.
Nutritional Information Per Serving: 34 calories, 2 g protein, 2 g carbohydrate, 2 g fat, 3 g cholesterol, 479 mg sodium.
