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150 ml
15 ml
1
tablespoon
1/4 teaspoon
12
12
1
Spicy tomato dipping sauce
1
30 ml
2
cloves
2
6
1
tablespoon
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Dry sherry or dry white wine
Wine vinegar
Chopped dill
Salt to taste
Large scallops, washed
Large shrimps in their shells
Cucumber, cut into 1 cm
Large onion, finely chopped
Vegetable oil
Garlic, chopped and crushed
Red chili peppers, finely chopped
Tomatoes, skinned
Sweet basil, chopped
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Method :
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Place the sherry, vinegar, dill and salt
in a pan and bring to the boil.
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Reduce the heat to a simmer and add the
scallops.
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Allow to simmer for 2 minutes. Remove the
scallops and keep the liquid to use as the baste when barbecuing.
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Skewer the shrimps, cucumber and scallops
alternately so that each skewer has three shrimps, three scallops and
three pieces of cucumber. Leave, covered, in a refrigerator.
-
Gently fry the onions in the oil for 3
minutes. Add the garlic and fry for a further minute. Add the chili and
tomatoes and fry for another 5 minutes.
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Add the basil leaves and stir. Remove from
the heat and leave to cool.
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Place the safe on the barbecue or under a
preheated high grill and cook for 3 - 4 minutes on each side.
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Baste frequently with the reserved cooking
liquid.
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