Scallops & Cherry Tomato Kebabs
Scallops & Cherry Tomato Kebabs
The applying of fresh lemon juice and Dijon mustard to these scallops and tomato kebabs helps to give them a much spicier and tarter flavor.
Ingrediënten
- 16 Large Sea Scallops
- 24 Cherry Tomatoes
- 1 Lemon
- 2 Tablespoons Olive Oil
- 2 Tablespoons Dijon Mustard
- ⅛ Teaspoon Salt
Instructies
- Start preparing the barbecue for cooking this dish on a medium heat.
- This means putting the grill of the barbecue about 6 inches above the main heat source.
- Also place the wooden skewers in some water.
- Whilst the barbecue is heating up you can now prepare the sauce for the kebabs.
- In a bowl place 1 tablespoon of lemon juice along with ½ teaspoon of its peel.
- To this then add the olive oil, Dijon mustard and salt and mix well together.
- Then put to one side ready for use later.
- Now on to each of the wooden skewers you need to thread 3 tomatoes and 2 scallops alternately.
- You should start and finish with the tomatoes.
- Next brush the kebabs you have just made with some of the sauce you made earlier and place on the barbecue to cook.
- Each kebab will need to cook for between 7 and 9 minutes and should be turned over several times.
- After this time has elapsed brush the kebabs with the remainder of the sauce and then cook for another 5 minutes or more remembering to turn them over frequently.
- The kebabs will be ready to consume when the scallops have turned opaque right through.
- Once the kebabs are cooked served to your guests immediately with a little green salad and some crusty bread.
