SKEWERED SCALLOPS
CATEGORY : FISH & SHELLFISH
ENOUGH FOR : 8
INGRIEDIENTS
1 tablespoon of dried marjoram leaves
Juice of ½ lemon
Handful of flat-leaf parsley - finely chopped
Handful of rosemary - finely chopped
Anglesey sea salt and black pepper
4 tablespoons of olive oil
600g of Monkfish - 3cm cubes
16 king scallops - with the roe
1 yellow pepper - coarsely chopped
1 red pepper - coarsely chopped
1 red onion - quartered
2 limes - quartered
4 Gower new potatoes - boiled
4 small tomatoes
Juice of ½ lemon
Handful of flat-leaf parsley - finely chopped
Handful of rosemary - finely chopped
Anglesey sea salt and black pepper
4 tablespoons of olive oil
600g of Monkfish - 3cm cubes
16 king scallops - with the roe
1 yellow pepper - coarsely chopped
1 red pepper - coarsely chopped
1 red onion - quartered
2 limes - quartered
4 Gower new potatoes - boiled
4 small tomatoes
METHOD
In a bowl, mix the herbs, lemon juice, salt, pepper and oil to make a marinade for the scallops.Thread the veg and the fish on the skewers and brush plenty of the marinade on them and cook on a bbq for 3-4 minutes on all sides until the fish is cooked.
DUDLEY
A Teledu Opus production for S4C
www.s4c.co.uk/dudley
A Teledu Opus production for S4C
www.s4c.co.uk/dudley