I wanted to try something interesting from my new Gordon’s book. And I did. Me, who knows nothing about seafood, decided to try whether scallop and prawn brochettes are any good. And they were! According to the recipe, you should use king prawns and large scallops, but I had to go with the smaller variation of each. You know, financial crisis…
The picture is as it is - not very good - but I hope you’ll get the idea. After all, what matters is the taste and I can’t give you the taste through the WWW anyway. So, to the point. I changed a bit the original recipe, but will give you both – the original and the way I did it. I assume that both variations are worth to give a try.
Serves four:
# At first, prepare the chili butter: mix 100 g warm butter (not melted, just warm) with 1.5 tsp coriander, 0.5 chopped chili pepper, salt and pepper. Put the butter into the fridge (inside a foil).
# Then soak the bamboo sewers in cold water. This will help them to prevent from burning too quickly during grilling.
# Mix the olive oil, chopped herbs, lemon juice and zest together in a bowl and set aside.
# Thread 2 scallops and 2 prawns alternatively on each skewer, then brush with the lemon and herb marinade. Place the skewers on a tray, cover with cling film and chill for 20-30 minutes.
# Prepare the barbecue or heat a griddle pan until hot. Season the scallops and prawns with some salt and pepper. Barbecue or griddle for 1 1/2-2 minutes on each side, basting occasionally with any leftover marinade, until the scallops and prawns are opaque and lightly charred. Remove to a serving plate and top with slices of the chili butter, serve immediately.
The way I did it:
# I skipped the butter as I served the snacks cold.
# Prepared the marinade and placed scallops and prawns into different bowls, covered with marinade and chilled for a couple of hours.
# The prawns that I bought were already cooked, so I did not want to grill them at all. The scallops however needed cooking (according to the package, I needed to heat an oiled pan and cook them for about 6 minutes), so I cooked the scallps and set them to cool.
# When the scallops are cooled, thread them together with prawns on toothpicks and serve!
The marinade is really good. Recently I only served marinated prawns for a starter and the comments were only positive.








