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Margarita prawns and scallops

  • Preparation Time20 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy

For the prawn marinade

4 limes, juiced
2 tbsp extra-virgin olive oil
4 tbsp gold tequilla
1 tbsp orange flavoured liqueur, such as Triple Sec
2 tbsp finely chopped coriander leaves
Pinch salt and freshly ground black pepper
12 (U-15) prawns and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
12 bamboo skewers, soaked in water for 30 minutes
Pink salt, for garnish
For the salsa
1) Add the lime juice, oil, tequila, orange liqueur, coriander leaves and pepper to a large bowl to make a marinade and stir to combine. Add the prawns and scallops and set the bowl aside.

2) Add all the salsa ingredients to a serving bowl and mix well.

3) Preheat the griddle to medium. Remove the prawns and scallops from the marinade. Put a scallop in the U (curved part) of the prawn and skewer, first through the scallop and then through the prawn.

4) Arrange the skewers on the hot griddle and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and griddle for 2 1/2 minutes on the other side.

5) When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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