BBQ QUeeNie SCallop Kebab WitH garLiC aND roSemary oil
You’ve seen the weather forecast of dazzling sunshine, so out comes the BBQ only to find an hour later it’s pouring down with rain – this recipe works either way, over the hot BBQ 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 overcook as the scallops can turn rubbery.
MAKES 10 KEBABS 10 Bamboo kebab skewers 20 Baby onions peeled and blanched in hot water for 5 minutes 1 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 4 tbsp olive oil 1 Sprig rosemary 1 Clove garlic Juice of ½ lemon METHOD 1) First soak the skewers in water for about 10 minutes – this prevents them from burning on the BBQ. 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 2 minutes then turn and cook for a further 2 minutes. Do not over cook them, otherwise the scallops will toughen and go chewy. 5) Serve straight away with some nice mixed leaves and a light mayonnaise.
CELEBRITY Rochdale Chef Andrew Nutter
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