Grilled Scallops with Chilli & Lime Courgette Ribbons Recipe | Abel & Cole

Grilled Scallops with Chilli & Lime Courgette Ribbons

Cooking time
Serves2-4 people
Gluten-free diets

This is a lovely way to make the most of your courgettes in the summer. These skewers are ideal for the barbecue but if it's raining outside, or you're in a garden-less flat, just whack them under an oven grill. Or, pan-fry the scallops in butter and serve a top the dressed courgette ribbons.

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Ingredients

  • 1 courgette
  • 1 lime
  • 1/2 red chilli, finely chopped or chilli powder
  • a glug of olive oil
  • a drizzle of honey
  • pack of 8 scallops
  • a nugget of butter
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Method

1. Use a vegetable peeler to create long, thin ribbons of courgette. Place them in a bowl.
2. Squeeze over a bit of lime juice. Grate over a bit of zest. Finely chop as much chilli as your tastebuds fancy. Glug in a bit of olive oil and a drizzle of honey. Gently fold to coat.
3. You can either skewer these ribbons, gently weaving them like a bendy snake on a skewer in alteration with fresh scallops, and then grill until the scallops are cooked through.
4. Or, pile the vibrant, fresh ribbons on a plate and top with scallops pan-fried in a bit of butter – they just need searing for 2-3 minutes on each side.
5.
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