Seafood kebab

1 servings

Ingredients

Quantity Ingredient
Queen scallops
Langoustine
Monkfish
Onions
Green pepper
1 tablespoon Olive oil
1 Squeeze lime and orange juice
¼ teaspoon Garlic
½ teaspoon Chopped fresh coriander
½ teaspoon Chopped fresh dill
1 pinch Salt
25 grams Butter; (10z)
1 tablespoon Chopped chives
1 tablespoon Chopped dill
½ Orange; Juice of
1 dash Soy sauce
½ tablespoon Sweet sherry
Salt and pepper
Parsley

Directions

FOR THE MARINADE

FOR THE SAUCE

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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