Our Recipes
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Char grilled scallops
Marinade scallops char grilled and served with couscous studded with colourful veg and herbs
Ingredients:
- 16 king scallops
- 3 tbsp scallops
- Grated rind of 1 lime
- 2tbsp chopped fresh basil
- 2tbsp chopped fresh chives
- 1 garlic clove, finely chopped
- 8oz couscous
- ½ yellow, red pepper deseeded and halved
- 4tsp olive oil
- 4oz cucumber chopped into 2 inch pieces
- 3 spring onions finely chopped
- 1tsp lime juice
- Salt and pepper
Method:
Clean and trim the scallops as necessary. Put into a non metallic dish. Mix together the olive oil, lime rind, basil, chives, garlic and black pepper. Pour over the scallops and cover. Leave to marinate for 2hours.
Cook the couscous according to packet instructions omitting any butter recommended. Brush the red and yellow pepper haves with a little of the olive oil and place under a pre heated hot grill for 5-6 mins, turning once until the skins are blackened and the flesh is tender. When cool peel off skins and chop the flesh into ½ inch pieces. Add to the couscous with the remaining olive oil, cucumber, spring onions, lemon juice and seasoning. Set aside.
Lift the scallops from the marinade and thread on to 4 skewers. Cook on a lit barbecue or preheated ridged grill pan for 1 minute on each side until charred and firm but not quite cooked through. Remove from the heat and allow to rest for 2mins.
Stir the shredded basil into the couscous and divide on to plates. Put a skewer on each. Garnish with basil leaves and lime wedges.