These scallop skewers are delicious whether served very spicy, or with no heat at all for those with a delicate pallet: it’s easy to divide the scallops into 2 containers and pour over unspiced marinade in one, before adding in the chilli flakes to the remainder.
Trust me the texture when cooked lightly is delightful. Use frozen scallops which are easier to find and lots cheaper.
|
Servings |
Prep Time |
|
8 skewers |
5 minutes |
|
Cook Time |
Passive Time |
|
5 minutes |
2 hours |
|
Servings |
Prep Time |
|
8 skewers |
5 minutes |
|
|
Cook Time |
Passive Time |
|
5 minutes |
2 hours |
|
|
|
|
Trust me the texture when cooked lightly is delightful. Use frozen scallops which are easier to find and lots cheaper.
|
Servings |
Prep Time |
|
8 skewers |
5 minutes |
|
Cook Time |
Passive Time |
|
5 minutes |
2 hours |
|
Servings |
Prep Time |
|
8 skewers |
5 minutes |
|
|
Cook Time |
Passive Time |
|
5 minutes |
2 hours |
|
|
Ingredients
-
400 grammes
frozen scallops defrosted
-
4 tbsp
olive oil
-
1 tbsp
grated lemon zest
-
1
juiced lemon
-
8 sprigs
thyme leaves stripped and stalks discarded
-
2 cloves
crushed garlic
-
1-2 tsp
dried chilli flakes more or less or none at all
Instructions
Combine marinade ingredients, leaving chilli flakes till last if you are catering to different tastes.
Pour marinade over scallops and massage gently with hands to ensure thorough coating.
Cover and leave for 2 hours.
Thread onto soaked wooden skewers.
Barbeque for about 5 minutes, depending on the heat and the size of the scallops, until just turned opaque. Take care not to over cook.
