Smoked scallop and prawn kebabs

Method

1. For the smoked scallop and prawn kebabs: soak two wooden kebab skewers in water for at least 10 minutes.

2. Line a wok with double thickness foil, then scatter over the woodchips and drizzle on the whiskey. On top of this add the basil.

3. Take the skewers and thread on alternate scallop pieces and prawn. Place onto an oiled rack over the woodchips, whiskey and basil in the wok.

4. Cover the wok with a lid and seal any gaps with more foil. Allow to smoke over a medium heat for 10 minutes. Turn off the heat and leave to infuse for a further 5 minutes.

5. For the dressing: place the one orange half cut side down in a dry frying pan over a high heat for 3-4 minutes until caramelised.

6. Squeeze the juice from the burnt orange into a bowl and add the olive oil, sesame oil, soy sauce, and honey. Grate the orange zest into the mixture. Mix well and set aside.

7. In a small pan bring the water and salt to a boil and poach the scallop roe for 1 minute, dry on a kitchen roll and set aside.

8. Pile the salad leaves onto a serving plate. Peel the other orange half, slice thinly and arrange on the salad. Place the kebabs on top and drizzle over the dressing.

9. Finely slice the roe and scatter on top. Finish off with sea salt flakes to taste.

Comments                        add a comment

Haven't tried this one yet it's next on my list when I get out of hospital.Am not too sure about the Hairy Bikers amounts though;seems to me I could easily eat that on my own!Signed;"a greedy guy"!

Ingredients

For the smoked scallop and prawn kebabs

4 king scallops, halved, roes removed and reserved
6 raw tiger prawns, shelled
1 tbsp malt whiskey
1 handful chopped Basil, leaves and stalks
1 handful barbecue wood chips, soaked for 30 minutes and squeezed dry
200ml water
1 tsp Salt

For the dressing

1 orange, halved
2 tbsp Olive oil
1 tsp Sesame oil
2 tsp light Soy sauce
1 tsp clear honey

To serve

lamb's lettuce, or salad of choice

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