Margarita prawns and scallops

  • For the prawn marinade
  • 4 limes, juiced
  • 2 tbsp extra-virgin olive oil
  • 4 tbsp gold tequilla
  • 1 tbsp orange flavoured liqueur, such as Triple Sec
  • 2 tbsp finely chopped coriander leaves
  • Pinch salt and freshly ground black pepper
  • 12 (U-15) prawns and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops
  • 12 bamboo skewers, soaked in water for 30 minutes
  • Pink salt, for garnish
  • For the salsa
  • 40g pomegranate seeds
  • 1 medium mango, peeled and flesh diced
  • 1 tomato, seeded and diced
  • 2 spring onions, green part only, diced
  • 1 jalapeno, seeded and diced
  • 1 tbsp freshly chopped coriander leaves
  • 1 tbsp diced mild onion
  • 10 mint leaves, chopped
  • 2 limes, juiced
  • 2 tbsp extra-virgin olive oil, plus more for garnish
  • 1 tbsp mirin
  • Pinch salt and freshly ground black pepper
1) Add the lime juice, oil, tequila, orange liqueur, coriander leaves and pepper to a large bowl to make a marinade and stir to combine. Add the prawns and scallops and set the bowl aside.

2) Add all the salsa ingredients to a serving bowl and mix well.

3) Preheat the griddle to medium. Remove the prawns and scallops from the marinade. Put a scallop in the U (curved part) of the prawn and skewer, first through the scallop and then through the prawn.

4) Arrange the skewers on the hot griddle and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and griddle for 2 1/2 minutes on the other side.

5) When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy!

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs cannot make representation as to the results.

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