Scallop Brochette

You can use prawns or a combination of both scallops & prawns or Spot Prawns, or one of my favourites, halibut cheeks! I really like this marinade and use it for a main course, or it makes terrific skewered appetizers. You can take these along to a party and throw on the marinade  for an hour then place on well soaked  wooden skewers (minimum of 30 minutes) and either barbecue or broil.  Increase the recipe according to the amount of fish or seafood you are using.

 

8 – 12 oz scallops, prawns or halibut cheeks
2 Tbsp. EVO
1 ½ tsp. stone ground Dijon Mustard
½ clove garlic, minced
Salt & pepper
1/8 tsp. or more to taste, red pepper flakes
½ – 1 tsp. fresh thyme (make sure you use fresh as it lends a wonderful sweetness)

Whisk all ingredients together pour over seafood, coating well.  Marinate no longer than 3 hours in the fridge or 1 hour at room temperature.

Place the seafood on the well-soaked skewers & broil or barbecue for 2 minutes or so per side or until the prawns change colour and the scallops feel done.  Best not to overcook the scallops or they will be dry & tough.

 

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