Margarita prawns and scallops

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Ingredients

  • 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

Use imperial measurements

Method

How to make Margarita prawns and scallops

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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