Scallop Triumph
Sunday, July 13th, 2008
I have made three dishes in all with my scallops now and have one more to go. I made a fish pie last night with some of them which was really tasty but the meal I did tonight was so simple and absolutely delicious I had to share it with you first. I think this one might be a contender for entering the competition in the Isle of Man Queenie festival. This scallop dish was lovingly created thanks to the generous donation from Island seafare Ltd.
Serves 2
Ingredients
For the skewers:
24 fresh queenie scallops
zest of one lime
olive oil
tsp of paprika
tsp cayenne pepper
salt and freshly ground black pepper
For the Guacamole:
1 ripe avocado, cut into bite size chunks
1 red chilli, deseeded and finely chopped
3 or 4 small vine ripened tomatoes, deseeded and cut into bite size chunks
zest and juice of 1 lime
a spring onion halved and cut into small chunks
salt and freshly ground black pepper
a small handful of fresh flat leaf parsley chopped
a drizzle of olive oil
For the flatbreads:
255g self raising flour
1 tsbp of greek yoghurt
1 tbsp olive oil
salt and freshly ground black pepper
1 tsp ground cumin
1 tsp ground cinnamon
water
Begin by making the flatbreads. Put the flour, spices and seasoning into a bowl and make a well in the center. Add the yoghurt, olive oil and a tbsp of water and begin to bring together. Keep adding water a little at a time until the dough comes together. Knead the dough for about five minutes on a floured surface until it becomes soft and elastic. Leave to one side.
In a bowl add the scallops, lime zest and juice, paprika, cayenne pepper, a drizzle of olive oil and seasoning and mix to combine. Leave to marinade.
To make the guacamole simply combine all the ingredients in a bowl.
Light your BBQ and when the coals are glowing white and there is no flame left they are ready to use. Thread the scallops on to skewers.
Divide the dough into three and roll each bit out very thinly on a floured surface. Set each flatbread on the BBQ and allow to bubble up and brown lightly on each side, this should take about two or three minutes.
Set to one side and then place the scallops on the BBQ. Cook until nicely coloured all over and cooked through, then remove.
Immediately serve on the flatbreads with a spoonful of the guacamole and a little lightly dressed salad. And to drink, a chilled Pimms and lemonade. Lovely.
