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Grilled scallop skewers with Thai cucumber dipping



1 clove garlic

2 cm fresh ginger

2 tbsp soy sauce

1 tbsp peanut oil

16 frozen scallops

2 sweet cucumbers

1 lime

1 red pepper

You will need



hand blender with a bowl


Getting started


1- Light the barbecue. Soak the skewers in water for at least 30 min.

2- Crush the garlic, peel the ginger and cut into slices. Stir in the soy sauce, oil and fish. Let marinate covered in the refrigerator for 30 min. Meanwhile, halve the cucumbers and remove the seeds with a teaspoon. Cut into pieces and place in a tall cup. Squeeze the lime over the tall cup. Remove the stem from the red pepper and cut into thin rings. Add half to the lime juice and puree into a dip.

3- Thread 4 scallops on each skewer and grill 3 min. on the grill of the barbecue. Turn halfway. Cut the other half lime into wedges. Serve the scallop skewers with the cucumber dip, sprinkle with the remaining red pepper and lime wedges.

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