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Scallop and Ontario Peach Brochettes

Create elegant and tasty brochettes featuring scallops and Ontario Peaches on tall stalks of lemongrass.

Makes 4 servings


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


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


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.