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Moroccan
scallop skewers


LEVEL OF SKILL


PREPARATION


COOKING TIME


NUMBER OF SERVINGS

SUPERB!!

Less is much, much more when it comes to cooking these. You definitely want the centre of the scallops warm, but translucent. You need to offer these around quickly as the scallops will be delicate, rich and delicious straight from the grill, but tough and dry when they’ve sat for 10 minutes. Very few scallops won’t have been frozen, but make sure you avoid those sitting in a puddle of water in fish shop windows. We now get good imports from Japan, US, Canada, Chile and even Russia, as well as great local products from Queensland and South Australia. – see below.

INGREDIENTS

12 plump white scallops, hard sinew trimmed off

1 tablespoon olive oil

1 teaspoon ras el hanout

1 tablespoon cumin seeds

1 teaspoon ground coriander

1 teaspoon paprika (not smoked)

¼ teaspoon cayenne pepper or chilli powder (optional)

Sea salt and freshly ground black pepper, to taste lime wedges to serve

METHOD

1. Place the scallops in a bowl with the oil and gently stir to coat.

 

2. Place all other ingredients except lime in a plastic bag or shallow glass or ceramic bowl and mix well. Add the scallops and shake the bag or mix thoroughly in the bowl until the scallops are well coated.

 

3. Thread three scallops on each skewer, then cook on a lightly oiled preheated chargrill over high heat for no more than a minute each side, so that the outside is brown and the inside is rare to medium–rare.

 

4. Sprinkle with a little sea salt and pepper and serve immediately with lime wedges.

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Whole Flounder with Sauce Vierge

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Copyright © 2019 Tucker Barbecues Recipes

Moroccan
scallop skewers


LEVEL OF SKILL


PREPARATION


COOKING TIME


NUMBER OF SERVINGS

SUPERB!!

Less is much, much more when it comes to cooking these. You definitely want the centre of the scallops warm, but translucent. You need to offer these around quickly as the scallops will be delicate, rich and delicious straight from the grill, but tough and dry when they’ve sat for 10 minutes. Very few scallops won’t have been frozen, but make sure you avoid those sitting in a puddle of water in fish shop windows. We now get good imports from Japan, US, Canada, Chile and even Russia, as well as great local products from Queensland and South Australia. – see below.

INGREDIENTS

12 plump white scallops, hard sinew trimmed off

1 tablespoon olive oil

1 teaspoon ras el hanout

1 tablespoon cumin seeds

1 teaspoon ground coriander

1 teaspoon paprika (not smoked)

¼ teaspoon cayenne pepper or chilli powder (optional)

Sea salt and freshly ground black pepper, to taste lime wedges

to serve

METHOD

1. Place the scallops in a bowl with the oil and gently stir to coat.

 

2. Place all other ingredients except lime in a plastic bag or shallow glass or ceramic bowl and mix well. Add the scallops and shake the bag or mix thoroughly in the bowl until the scallops are well coated.

 

3. Thread three scallops on each skewer, then cook on a lightly oiled preheated chargrill over high heat for no more than a minute each side, so that the outside is brown and the inside is rare to medium–rare.

 

4. Sprinkle with a little sea salt and pepper and serve immediately with lime wedges.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes

Moroccan
scallop skewers


LEVEL OF SKILL

PREPARATION

COOKING TIME

NUMBER OF SERVINGS

SUPERB!!

Less is much, much more when it comes to cooking these. You definitely want the centre of the scallops warm, but translucent. You need to offer these around quickly as the scallops will be delicate, rich and delicious straight from the grill, but tough and dry when they’ve sat for 10 minutes. Very few scallops won’t have been frozen, but make sure you avoid those sitting in a puddle of water in fish shop windows. We now get good imports from Japan, US, Canada, Chile and even Russia, as well as great local products from Queensland and South Australia.
– see below.

INGREDIENTS


12 plump white scallops, hard sinew trimmed off

1 tablespoon olive oil

1 teaspoon ras el hanout

1 tablespoon cumin seeds

1 teaspoon ground coriander

1 teaspoon paprika (not smoked)

¼ teaspoon cayenne pepper or chilli powder (optional)

Sea salt and freshly ground black pepper, to taste lime wedges

to serve

METHOD


1. Place the scallops in a bowl with the oil and gently stir to coat.

 

2. Place all other ingredients except lime in a plastic bag or shallow glass or ceramic bowl and mix well. Add the scallops and shake the bag or mix thoroughly in the bowl until the scallops are well coated.

 

3. Thread three scallops on each skewer, then cook on a lightly oiled preheated chargrill over high heat for no more than a minute each side, so that the outside is brown and the inside is rare to medium–rare.

 

4. Sprinkle with a little sea salt and pepper and serve immediately with lime wedges.

More Recipes


Whole Flounder with
Sauce Vierge

Beef Kebabs with
Chimichurri Sauce

Black Pepper Crab

Steak with Horseradish cream and potato cake

Copyright © 2019 Tucker Barbecues Recipes