Yield: 10 Satay sticks
Ingredients
- 20 (21/25 size count) Tiger Prawns, peeled and de-veined
- 15 medium scallops, cleaned and de-bearded
- 12 bamboo skewers soaked in water for 1 hour
Marinade
- 1 cup of raspberry vinaigrette (250ml)
- 2 sprigs of fresh thyme leaves
- Salt and pepper to taste
Directions
- In a small bowl, whisk together raspberry vinaigrette thyme leaves, and pepper.
- Place shrimp and scallops in a large sealable baggie. Pour marinade over seafood and place in the refrigerator for 30 minutes.
- Remove seafood from marinade and brush off excess. Discard remaining marinade.
- Season to taste with salt and pepper.
- Skewer the shrimp and scallops separately onto pre-soaked wooden skewers. Three per skewer.
- Preheat barbeque to 375°F/190°C or medium high heat.
- Lightly oil grill.
- Place shrimp and scallops directly on grill and place the exposed part of skewers on a piece of aluminum foil to prevent skewers from burning. Grill shrimp and scallops for 1-2 minutes per side. The shrimps will turn bright pink and will have lost their translucent colour. The scallops will have golden char marks and will be slightly opaque in the center. Remove from barbeque and serve immediately.