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Seafood Recipes
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A quick and delicious dish. . . .
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Ingredients:
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- 1kg Raw Prawn Cutlets
- 1kg large Scallops
- 20 slices prosciutto (or thinly sliced rashers streaky bacon)
- 4 tbsp The Grove Avocado Oil
- Zest of 2 lemons
- 4-6 small dried chillies, crushed (or 1 tsp chilli powder)
- Salt & freshly ground black pepper
- Wooden skewers, soaked in cold water for at least 30 minutes
- Lemon wedges for serving
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Method:
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- Heat oil in a large saucepan over a medium heat, add garlic, onions, leeks and cook until the onions are golden.
- Wrap each scallop in a strip of bacon and thread carefully onto skewers so that the bacon is secured
- Thaw prawns and scallops for 15 minutes in a sink filled with cold water, drain
- Cut each piece of prosciutto (or bacon) in half, wrap around a scallop
- Thread the prawns and scallops (and veggie chunks if using) onto the skewers
- In a shallow dish, mix avocado oil, lemon zest, crushed chillies, a few pinches of salt and freshly ground black pepper to taste
- Add skewers to the dish and turn to coat evenly with the oil mixture
- Cook skewers on a hot barbecue plate until prosciutto or bacon is golden and crispy, basting regularly with the juices remaining in the dish
- Serve on a fresh green salad with crusty bread, garnished with lemon wedges
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Serves: 4 - 8
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