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Scallop Skewers

ingredients

serves 4
grated zest and juice of 2 limes
2 tbsp finely chopped lemon grass or 1 tbsp lemon juice
2 garlic cloves, crushed
1 green chilli, deseeded and chopped
16 scallops, with corals
2 limes, each cut into 8 segments
2 tbsp sunflower oil
1 tbsp lemon juice
salt and pepper

to serve

60 g (2 oz) 1 cup rocket (arugula) salad
200 g (7 oz) 3 cups mixed salad leaves (greens)

method

1. Soak 8 skewers in warm water for at least 10 minutes before you use them to prevent the food from sticking.

2. Combine the lime juice and zest, lemon grass, garlic and chilli together in a pestle and mortar or spice grinder to make a paste.

3. Thread 2 scallops on to each of the soaked skewers. Cover the ends with foil to prevent them from burning.

4. Alternate the scallops with the lime segments.

5. Whisk together the oil, lemon juice, salt and pepper to make the dressing.

6. Coat the scallops with the spice paste and place over a medium barbecue, basting occasionally.

7. Cook for 10 minutes, turning once.

8. Toss the rocket (arugula), mixed salad leaves (greens) and dressing together well. Put into a serving bowl.

9. Serve the scallops piping hot, 2 skewers on each plate, with the salad.

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