Seafood Kebab

Photo: flickr user SuziJane

Ingredients

Queen scallops

1 tablespoon Olive oil

1 Squeeze lime and orange juice

teaspoon Garlic

teaspoon Chopped fresh coriander

teaspoon Chopped fresh dill

1 pch Salt

25 grams Butter, (10z)

1 tablespoon Chopped chives

1 tablespoon Chopped dill

Orange, Juice of

1 dsh Soy sauce

tablespoon Sweet sherry

Salt and pepper

Parsley

Preparation

Marinade the scallops and monkfish for at least 2 hours - preferably overnight.

Seal the scallops and monkfish on a griddle or frying pan for 2 minutes.

Cook the langoustine in boiling water for 1 minute.

Thread the above with onion and pepper onto skewers. Grill, with squeeze of lemon juice on top, for 3 minutes.

To make the sauce: Melt the butter in a pan; add chopped chives and dill, then add the orange juice. Follow with the sweet sherry, soy sauce, salt and pepper. Boil to reduce liquid, stirring occasionally. Finally add parsley.

To serve, place the kekabs on a garnished plate with lemon and parsley and pour the sauce over.

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Tags:

Scottish

seafood

Scotland

European

Yield:

8.0 servings

Added:

Saturday, February 13, 2010 - 2:26pm

Creator:

Anonymous

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