Scallops with citrus dressing
How to make Scallops with citrus dressing recipe
Serves 4
Preparation time 10 minutes, Cooking time 10 minutes
Ingredients:
16 large raw prawns
24 fresh scallops, roe removed
1 large, ripe but firm mango, peeled, stoned and cut into chunks
2 tablespoons oil, for frying
125 g (4 oz) mixed salad leaves
Citrus dressing
juice of ½ pink grapefruit
finely grated rind and juice of 1 lime
1 teaspoon clear honey
1 tablespoon raspberry vinegar
75 ml (3 fl oz) lemon oil
Method:
Make the citrus dressing by mixing together all the ingredients in a small bowl.
Poach the prawns in a saucepan of simmering water for 2 minutes or until they turn pink. Drain well.
Put the scallops, mango and prawns in a bowl and pour over 3 tablespoons of the dressing. Mix well to coat, then thread them alternately on to 8 skewers.
Heat the oil in a large frying pan over a medium heat, add the skewers and fry, turning and basting occasionally, for about 5–7 minutes or until golden brown and cooked through.
Arrange the skewers on plates with the salad leaves and serve with the remaining dressing.
For haloumi & mango kebabs with citrus dressing, replace the scallops and prawns with 450–500 g (14½ oz–1 lb) haloumi cheese, cut into cubes.
Coat with the dressing, thread on to skewers with the mango and fry as above. Alternatively, cook over a barbecue for about 5–7 minutes or until slightly charred.
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| Scallops with citrus dressing |
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