Ingredients Jump to Instructions ↓

  1. Ingredients :Serves 5

  2. 150 ml 15 ml 1 tablespoon 1/4 teaspoon 12 12 1 Spicy tomato dipping sauce

  3. 1 30 ml 2 cloves

  4. 2 6 1 tablespoon Dry sherry or dry white wine

  5. Wine vinegar

  6. Chopped dill

  7. Salt to taste

  8. Large scallops, washed

  9. Large shrimps in their shells

  10. Cucumber, cut into 1 cm

  11. Large onion, finely chopped

  12. Vegetable oil

  13. Garlic, chopped and crushed

  14. Red chili peppers, finely chopped

  15. Tomatoes, skinned

  16. Sweet basil, chopped

Instructions Jump to Ingredients ↑

  1. Place the sherry, vinegar, dill and saltin a pan and bring to the boil.

  2. Reduce the heat to a simmer and add thescallops.

  3. Allow to simmer for 2 minutes. Remove thescallops and keep the liquid to use as the baste when barbecuing.

  4. Skewer the shrimps, cucumber and scallopsalternately so that each skewer has three shrimps, three scallops andthree pieces of cucumber. Leave, covered, in a refrigerator.

  5. Gently fry the onions in the oil for 3minutes. Add the garlic and fry for a further minute. Add the chili andtomatoes and fry for another 5 minutes.

  6. Add the basil leaves and stir. Remove fromthe heat and leave to cool.

  7. Place the safe on the barbecue or under apreheated high grill and cook for 3 - 4 minutes on each side.

  8. Baste frequently with the reserved cookingliquid.


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