Spiced Scallop-Zucchini Kebabs
Serves: 4
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 small
Garlic (clove, minced)1 tsp
Sugar4 tbsps
Unsalted Butter1 tsp
Cumin Seed1 tsp
Coriander Seed (cracked)1 tsp
Hot Paprika18 large
Sea Scallops (muscles removed)Directions:
1
Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeno, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth
2
Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day
3
Prepare the kebabs: Melt the butter in a small skillet over medium heat
4
When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes
5
Remove the spiced butter from the heat and let cool
6
(The butter can be made up to 1 day in advance
7
) Preheat a grill to medium
8
If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers)
9
Thread the scallops and zucchini rounds onto the skewers
10
Brush the grill generously with vegetable oil
11
Stir the spiced butter, then brush on the kebabs and season with salt
12
Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side
13
Brush with more spiced butter
14
Serve with the chutney and lime wedges
15
Photograph by Anna William