Scallop and red onion skewers with sweetcorn chutney

Scallop and red onion skewers with sweetcorn chutney

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

For a special occasion, I love to cook scallops on the barbecue, they are just so delicious cooked this way. The sweetcorn chutney goes well with all sorts of things, including cold meats, so refrigerate any you have left over. Make sure your barbecue is white hot for these skewers – if it’s not hot enough the food will stick.

Ingredients

Quantity Ingredient
20 medium scallops
2 red onions, peeled
a bunch basil, leaves picked
cornish sea salt
freshly ground black pepper

Sweetcorn chutney

Quantity Ingredient
4 sweetcorn cobs, husks removed
2 red peppers, deseeded and diced
1 red chilli, deseeded and finely chopped
2 red onions, peeled and finely chopped
450ml cider vinegar
200g caster sugar
3 teaspoons wholegrain mustard
pinch saffron strands

Method

  1. To make the sweetcorn chutney, bring a pan of water to the boil, add some salt and the corn cobs and boil for 2 minutes. Drain and leave until cool enough to handle, then cut the sweetcorn kernels from the cobs.
  2. Put the sweetcorn kernels in a saucepan with 1 teaspoon of salt and the rest of the chutney ingredients. Bring to the boil, lower the heat and simmer for about 15 minutes, stirring occasionally. The consistency should be slightly wetter than a chutney. Taste for seasoning, adding more salt if required.
  3. Shell and clean the scallops, removing the roes. Cut the onions into quarters and separate the layers into individual petals. Thread the scallops, red onion petals and basil leaves alternately onto 4 long metal skewers. You should have 5 scallops on each one skewer. Place in the fridge to chill.
  4. Light the barbecue 30 minutes before starting to cook. Take the scallop kebabs from the fridge, season them with salt and pepper and drizzle with oil. Place the scallops on the barbecue and cook for 4 minutes, giving each one a quarter-turn every minute. Serve immediately on warm plates, with a spoonful of sweetcorn chutney on the side.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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