So I told you all about the Summer Solstice Preserves and the Gluten Free Lemon Cake that I made with the preserves, to celebrate the solstice, but what I didn’t tell you about was what we ate for dinner! It was too good not to share, so here it is!

solstice-dinner

We had fresh local scallops and lobster (the lobster was not local, but was on sale for Father’s Day) kabobs with pineapple. The seafood and pineapple were marinated in a mixture of lime juice and zest, cilantro, jalapeño, sugar, salt, oil and pepper. Separately the same marinade was mixed with a whole sliced avocado. This was then used as a topping on a green salad with corn. On the side I made a red quinoa pilaf. To drink – “Teatini” a sun tea cocktail. Then of course dessert was the cake with preserves and whipped cream!

For Kabobs –

INGREDIENTS:

2 tsp finely shredded lime peel
¼ cup fresh lime juice
¼ cup fresh cilantro, snipped
1 small green or red jalapeño, finely chopped
2 tsp raw cane sugar
pinch of ground coriander
sea salt
fresh ground pepper
¼ cup grape seed or olive oil
1 lb sea scallops
2 lobster tails, cut into chunks
about 2 cups of pineapple chunks
1 avocado sliced into chunks or wedges

METHOD:

In a small bowl combine all the marinade ingredients and whisk together. Set aside. If using bamboo skewers, begin soaking them.
In a large bowl combine scallops, lobster and pineapple chunks. Toss with 2 TBS of the marinade. Let stand for 15 minutes.
Alternately thread the scallops, pineapple chunks and lobster onto 4 skewers. Grill uncovered for 8-10 minutes or until scallops are opaque – turn them after about 4 minutes. Serve with avocado chunks.

For “Teatini”

I used peach ginger tea and made a batch of iced sun tea (you could also make iced tea by boiling tea bags). I sweetened it with stevia. The day before I also took a large peach and cut it into chunks and soaked the chunks in some vanilla vodka.

For each drink, I swirled the inside of the glass with honey, then added some of the vodka soaked peaches, a small jigger of vanilla vodka and filled the rest of the glass with the sweetened tea and ice.