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King scallop skewers, rosemary, ceps and chorizo
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King scallop skewers, rosemary, ceps and chorizo
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This dish was cooked using:
Serves 4
Preparation time: 20 minutes
Cooking time: approx. 5 minutes
Difficulty: **

For the marinade
  • Juice of one orange
  • Juice of half a lemon
  • 1 tbsp olive oil

  • 24 king scallops 
  • 4 large ceps 
  • 24 slices of chorizo
  • 8 rosemary sprigs
  • Salt and freshly ground pepper

  1. Prepare the marinade. Mix the orange juice, lemon juice and olive oil. Set aside.
  2. Clean and trim the scallops. Gently rinse, drain and pat dry with cloth. 
  3. Pare the ceps. Keep the caps (discard the stalks). Slice them in half (or in quarters if large).  
  4. Sharpen the end of the rosemary sprig to a point and thread the sprigs, alternating with pieces of cep, chorizo and scallop. 
  5. Repeat until there are 8 skewers. Place the skewers in a flat dish and cover with the marinade. Let marinate for about 30 minutes.
  6. When you’re ready to eat, drain the skewers and grill them on the hot plancha for 2 or 3 minutes on each side. Just before they’re done cooking, pour the marinade on the plancha and caramelize for a few minutes. Season with salt and freshly ground pepper. 
  7. Serve the skewers with a small rocket salad


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