Product(s):
AUSTRALIAN OCEAN CATCH SCALLOPS (20/40 PER 1KG)
Preparation Time: 15 mins / Cook: 10 mins / Serving: 4
Ingredients:
20 x AUSTRALIAN OCEAN CATCH SCALLOPS (20/40 PER 1KG)
1 x tablespoon minced flat-leaf parsley
1 x tablespoon minced fresh chervil
1 x tablespoon minced fresh chives
1 x tablespoon minced fresh tarragon
garlic clove, minced
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 x teaspoons fennel seeds
1 x large red bell pepper, seeded, cut into 1-inch squares
Method:
1. Combine first 5 herb ingredients in a small bowl. Whisk in oil; season to taste with salt &pepper.
2. Preheat your BBQ grill. Finely grind fennel seeds in spice mill, or place in a small resealable plastic bag & crush with a rolling pin or the bottom of a heavy skillet. Place scallops in a medium bowl. Drizzle 2 Tbsp. herb oil over; toss to coat. Alternating scallops & bell pepper squares, thread 5 of each onto each skewer. Place skewers on a rimmed baking sheet. Sprinkle both sides of kebabs with ground fennel & season with salt & pepper.
3. Grill skewers until scallops are just opaque in the centre & bell peppers begin to char, about 4 minutes per side. Transfer skewers to a platter. Drizzle with remaining herb oil.
4. Plate with all your favourite salads and dressings.
HOW TO PREPARE OCEAN CATCH SCALLOP SKEWERS WITH HERB OIL?
準備時間：
15分鐘
烹調時間：
10分鐘
總耗時：
25分鐘
供食用：
4人份
材料：
- 20 x scallops
- 1 x tablespoon minced flat-leaf parsley
- 1 x tablespoon minced fresh chervil
- 1 x tablespoon minced fresh chives
- 1 x tablespoon minced fresh tarragon
- garlic clove, minced
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 x teaspoons fennel seeds
- 1 x large red bell pepper, seeded, cut into 1-inch squares
製作說明：
- Combine first 5 herb ingredients in a small bowl. Whisk in oil
- season to taste with salt &pepper.
- Preheat your BBQ grill. Finely grind fennel seeds in spice mill, or place in a small resealable plastic bag & crush with a rolling pin or the bottom of a heavy skillet. Place scallops in a medium bowl. Drizzle 2 Tbsp. herb oil over, toss to coat. Alternating scallops & bell pepper squares, thread 5 of each onto each skewer. Place skewers on a rimmed baking sheet. Sprinkle both sides of kebabs with ground fennel & season with salt & pepper.
- Grill skewers until scallops are just opaque in the centre & bell peppers begin to char, about 4 minutes per side. Transfer skewers to a platter. Drizzle with remaining herb oil.
- Plate with all your favourite salads and dressings.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.