Try something different and cook these easy but delicious scallop kebabs on the barbecue this summer
Ingredients
- 12 scallops
- 12 thinly sliced pieces chorizo
- 6 rosemary stalks
- Olive oil
- Black pepper
WEIGHT CONVERTER
Method
- Thread 2 scallops and 2 thinly sliced pieces of chorizo alternately onto 1 rosemary stalks, brush with olive oil and season with black pepper.
- Repeat to make 6.
- Cook on the barbecue for 3-4 mins, rotating, until cooked through.
- Serve with lemon wedges to squeeze over.
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