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King scallop skewers, rosemary, ceps and chorizo
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
- Prepare the marinade. Mix the orange juice, lemon juice and olive oil. Set aside.
- Clean and trim the scallops. Gently rinse, drain and pat dry with cloth.
- Pare the ceps. Keep the caps (discard the stalks). Slice them in half (or in quarters if large).
- Sharpen the end of the rosemary sprig to a point and thread the sprigs, alternating with pieces of cep, chorizo and scallop.
- Repeat until there are 8 skewers. Place the skewers in a flat dish and cover with the marinade. Let marinate for about 30 minutes.
- 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.
- Serve the skewers with a small rocket salad