Super easy to make and full of flavour, this recipe shows you how to make these summer-style treats and the perfect accompaniment – a fresh and vibrant tabbouleh salad. Ideal for the weekend, this easy dish will taste superb.
- 8 scallops (fresh or frozen)
- 400g Norwegian salmon (skinned and boned)
- 2 tablespoons chilli oil
- For the tabbouleh:
- 2 cups bulgur wheat
- 2 spring onions
- 3 large tomatoes
- 3 tablespoons chopped flat leaf parsley
- 1 tablespoon finely chopped mint
- Juice of 1 lemon
- 4 tablespoons olive oil
Method1 Firstly, thaw out any frozen scallops. Then start with the tabbouleh. Boil the bulgur wheat as per the instructions on the pack (some require boiling, others can just be soaked) and then drain.
2 Clean and chop the spring onions. Halve the tomatoes, remove the skin and cut the tomato flesh into small cubes. Mix the spring onions, tomatoes, parsley and mint into the bulgur wheat. Stir in lemon juice and oil and season with salt.
3 Cut the salmon into cubes that match the size of the scallops.
4 Thread the salmon and scallops alternately on skewers. Brush with chilli oil and grill the skewers for about one minute on each of the four sides.
5 Serve the skewers on a bed of the tabbouleh.
Prep Time30 minutes
Cook Time5 minutes
Nutrition InformationServes 4
Recipe courtesy of Norwegian Seafood Council.
Hit the BBQ with these other delicious recipes:
Copyright: Jack Daniels
Reveal is now on Google Plus! Join us here for the latest pictures, fashion and celebrity news!