The scallops need at least three hours to marinade, which gives you plenty of time to get ahead.
SERVES 4 – 6
PREP TIME 20 MINS
COOK TIME 0 MINS
Equipment:
Wooden skewers
Recipe Ingredients:
| 40 queen scallops or 20 king scallops |
| Zest and juice of 1 grapefruit |
| Juice of 2 limes |
| 4 tbsp olive oil |
| 1 fresh red chilli, deseeded and finely chopped |
| 1/2 red onion, finely chopped |
| 1/2 tsp salt |
| 1 tbsp finely chopped coriander |
| 1 spring onion, finely sliced |
Recipe Methods:
| 1 If using king scallops, slice in half crossways. |
| 2 Combine the scallops, zest and juice of grapefruit, juice of lime, oil, chilli, onion and salt in a non-metallic bowl. Cover and refrigerate for 3 hours, stirring occasionally. |
| 3 Remove scallops with a slotted spoon. Toss to coat with coriander and spring onion. Thread two queen scallops or two king scallop halves onto each of the 20 wooden skewers or toothpicks (7.5 cm/3 in). Serve chilled with herbed yoghurt dip. |
NUTRITIONAL INFORMATION (per recipe)
| Fat : 59.28 g | Fibre : 2.82 g |
| Iron : 3.47 mg | Sugar : 6.25 g |
| Calcium : 81.58 mg | Sodium : 3525.77 mg |
| Potassium : 1571 mg | Calories: 970.79 kcal |
| Protein : 74.38 g | Vitamin A : 627.13 IU |
| Vitamin C : 96.84 g | Carbohydrates : 32.27 g |
| Saturated Fat : 8.54 g | Cholesterol : 144 mg |