Name Barbecued Scallops

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Barbecued-Scallops_cIngredients:
* 12 scallops
* 4 cherry tomatoes
* 4 bay leaves (optional)
* 25 g (1 oz) butter, melted
* lemon wedges, to serve

Marinade:
* 150 ml (1/4 pint) white wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stalk, chopped
* 1 parsley sprig
* 1 thyme sprig
* 1 bay leaf
* 6 black peppercorns, slightly crushed
* 2-4 tablespoons oil

1. First, make the marinade. Mix all the ingredients together in a bowl and then set aside to stand for about 1 hour before using.
2. Add the scallops and leave to marinate in the refrigerator for 2-3 hours. Thread the scallops on to 4 kebab skewers alternating with the tomatoes and bay leaves, if using. Brush with melted butter and place on the oiled grid of a preheated barbecue. Cook over the hot coals, turning and basting with the marinade, for about 5-6 minutes. Do not over-cook the scallops or they will become tough and unappetizing. Serve at once with lemon wedges.

Serves: 4

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