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Grilled Scallops with Chilli & Lime Courgette Ribbons
2-4 people
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.
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
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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(£3.42 each)
Previously frozen
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