One reason to cook scallops is that it A great source of low fat protein. In addition, they quickly cooked and, with an unobtrusive taste, go well together with many ingredients. Notes of Indian cuisine in the form of curry, and also bright accents from tomatoes and pumpkins will help to create from A scallop is a wholesome and light snack. In addition, the shape of these Seafood as if created for neat barbecue. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 700 gr. scallops, remove the muscles of the “legs”
- 1 tbsp. l olive oil
- 1 tsp curry powder
- 470 ml. red or yellow cherry tomatoes
- 1 yellow zucchini (with delicate peel), cut lengthwise into 4 parts and slices 1 cm thick.
- 4 tbsp. l (60 gr.) Melted butter
- 1 tsp grated peeled ginger
- 1/4 Art. rough chopped cilantro
- Lime wedges for serving
Recipes with similar ingredients: scallops, yellow zucchini, cherry tomatoes, ginger root, lime, curry, cilantro
Recipe preparation:
- Lighten the grill to medium-high heat and grease the grill vegetable oil.
- In a large bowl, combine scallops with olive oil and curry powder; season with salt and pepper. Plant scallops cherry tomatoes and slices of yellow zucchini for 8 skewers 25 each cm.
- Combine the melted butter in a small bowl with ginger. Fry the skewers, turning over once, covered until until they are ready inside and outside appear marks from the grate (5-7 minutes). Remove from the grill and grease butter with ginger. Sprinkle with cilantro and serve with slices lime.
