BBQ QUEENIE SCALLOP KEBAB WITH GARLIC AND ROSEMARY OIL
Makes 10 kebabs YOU’VE seen the weather forecast of dazzling sunshine, so out comes the barbecue only to find an hour later it’s pouring down with rain! This recipe works either way, over the hot barbecue coals or under a hot grill inside. So ditch the burger and cremated sausage and try this designer kebab instead – just make sure you don’t over-cook, as the scallops go rubbery.
INGREDIENTS:
●●10 bamboo kebab skewers ●●20 baby onions – peeled and blanched in hot water for five minutes ●●One bunch fresh basil ●●20 small chestnut mushrooms ●●20 small vine tomatoes cut in half ●●30 queenie scallops – fresh rather than those frozen ones pumped with brine ●●Four tbsp olive oil ●●One sprig rosemary ●●One clove garlic ●●Juice of half lemon
METHOD:
1. First soak the skewers in water for about 10 minutes – this prevents them from burning on the barbecue. 2. Take each item and place alternate pieces on each stick – for the basil just bend each leaf into quarters and spike with the skewer. 3. In a mini liquidiser, blend together the rosemary, garlic and lemon and drizzle over each kebab – season heavily then place over the hot charcoals. 4. Leave for two minutes then turn and cook for a further two minutes. Do not overcook them otherwise the scallops will toughen and go chewy. 5. Serve straight away with some nice mixed leaves and a light mayonnaise.