Skewered seafoods

Skewered seafoods

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

This versatile recipe may be served as a first course. As a main course, serve with hot buttered rice. It is also good for barbecues and cooks successfully over hot coals.

Ingredients

Quantity Ingredient
500g scallops
500g shelled green prawns
lemon wedges, for serving

Marinade

Quantity Ingredient
1/4 cup olive oil
1/4 cup dry sherry
1 teaspoon grated fresh ginger
2 garlic cloves, crushed
1 teaspoon salt
freshly ground pepper
4 spring onions, finely chopped

Method

  1. Devein prawns, remove any dark portions of scallops, but leave coral intact. Combine marinade ingredients. Place seafood in a bowl and pour over marinade. Cover and leave at least 1 hour. Drain, reserving marinade. Thread scallops and prawns alternately on skewers. Put under preheated grill, brushing frequently with marinade until lightly browned and cooked. Serve with lemon wedges.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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