| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
New, Scotland’s |
1 |
servings |
INGREDIENTS
|
|
Queen scallops |
|
|
Langoustine |
|
|
Monkfish |
|
|
Onions |
|
|
Green pepper |
| 1 |
tb |
Olive oil |
| 1 |
|
Squeeze lime and orange juice |
| 1/4 |
ts |
Garlic |
| 1/2 |
ts |
Chopped fresh coriander |
| 1/2 |
ts |
Chopped fresh dill |
| 1 |
pn |
Salt |
| 25 |
g |
Butter; (10z) |
| 1 |
tb |
Chopped chives |
| 1 |
tb |
Chopped dill |
| 1/2 |
|
Orange; Juice of |
| 1 |
ds |
Soy sauce |
| 1/2 |
tb |
Sweet sherry |
|
|
Salt and pepper |
|
|
Parsley |
INSTRUCTIONS
FOR THE MARINADE
FOR THE SAUCE
Marinade the scallops and monkfish for at least 2 hours - preferably
overnight.
Seal the scallops and monkfish on a griddle or frying pan for 2 minutes.
Cook the langoustine in boiling water for 1 minute.
Thread the above with onion and pepper onto skewers. Grill, with squeeze of
lemon juice on top, for 3 minutes.
To make the sauce: Melt the butter in a pan; add chopped chives and dill,
then add the orange juice. Follow with the sweet sherry, soy sauce, salt
and pepper. Boil to reduce liquid, stirring occasionally. Finally add
parsley.
To serve, place the kekabs on a garnished plate with lemon and parsley and
pour the sauce over.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”