Catherine's Prawn and Scallop skewers on a warm salad with a chorizo drizzle
Ingredients
Serves: 4 as a main course or 8 as a starter
For the drizzle
- 60g chorizo, finely diced
- 2 garlic cloves, roughly chopped
- 1 lemon, juice and zest
- 4 tbsp extra virgin olive oil
- 1 tbsp chopped dill
- Salt and freshly ground black pepper
- For the skewers
- 16 large tiger prawns
- 8 scallops
- 24 bay leaves
- 1 lemon, sliced
For the vegetables
- 100g chorizo, diced
- 1 clove garlic, minced
- 3 spring onions, thinly sliced
- 1 yellow pepper, sliced thinly
- 1 red pepper, sliced thinly
- 1 tbsp balsamic vinegar
- 1 tsp honey (to taste)
- 75g baby spinach
- 1 courgette, sliced into ribbons
- Salt and freshly ground black pepper
Olive oil for frying
- Lemon slices, to garnish
- Dill sprigs, to garnish
- Spring onions, to garnish (optional)
Equipment
- 8 metal skewers or 8 wooden, if using wooden soak them in water for at least an hour.
Method
- To make the drizzle, heat a frying pan over a medium heat. Add a little oil and the diced chorizo.
- Saute´ until most of the oil is extracted and the chorizo is crispy, then add the garlic and cook for 30 seconds.
- Remove from the heat, add the lemon juice and zest and the olive oil. Stir in the dill, season with salt and pepper and set aside.
- To prepare the vegetables, place the diced chorizo in a frying pan with some oil and heat until the oil is extracted and the chorizo crisp. Add the spring onions, yellow and red pepper slices and garlic.
- Saute´ the peppers until just cooked, before pouring in the balsamic vinegar, honey, salt and freshly ground black pepper. Set aside
- To assemble the skewers, thread the scallops, bay leaves, prawns and lemon slices on-to the soaked skewers.
- Heat a chargrill pan over a medium heat, add some oil followed by the skewers. Chargrill for about 2 to 3 minutes on each side until the prawns and scallops are cooked through, seasoning whilst they are in the pan.
- To serve, arrange the courgette ribbons and baby spinach nicely on the serving plates, and scatter over the warm pepper/chorizo mix. Arrange the skewers on the top.
- Spoon the drizzle over, garnish with dill and lemon slices and serve immediately.