Scallops Kebab

Competition: Smoked scallop vs prawn kebab - Market Kitchen

Описание:

Market Kitchen is presented by a range of passionate and knowledgeable foodies with an appetite for life, including TV Presenter and cookery writer Rachel Allen, (teacher at Darina Allen's world-renowned Ballymaloe Cookery School), TV presenter and foodie, Amanda Lamb, Tom Parker Bowles (author of The Year of Eating Dangerously and food writer for the Mail on Sunday and Tatler), Guardian food critic and award winning author Matthew Fort and award-winning chef and restaurateur Matt Tebbutt (proprietor of The Foxhunter, Abergavenny).

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You'll Need:

1/2 pound scallops per person
Soy sauce
Oil and vinegar dressing
Green bell pepper
Onion
Tomatoes

Procedures : Marinate scallops in mixture of 1/2 soy sauce and 1/2 oil and vinegar dressing for about 4 hours.

Alternate scallops with chunks of green pepper, onion and fresh tomatoes on skewers. Grill outside about 20 minutes, or until scallops are done