Spicy scallop kebab and zucchini – a detailed recipe cooking. 
The photodishes: Anna Williams Time: 35 min. Difficulty: Easy Servings: 4 – 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For chutney sauce:
- 1/2 tbsp. fresh cilantro
- 1/4 Art. fresh mint
- 1/4 Art. coconut milk
- 1 lime juice
- 1 jalapeno pepper seeds to remove
- 1 small clove of garlic
- 1 tsp Sahara
- Coarse salt
For barbecue:
- 4 tbsp. l (60 gr.) Butter
- 1 small clove of garlic, chop
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seed, crush
- 1/8 tsp ground chili
- Coarse salt
- 12 to 18 large scallops, remove crescent muscles
- 2 small zucchini, cut into slices about 2 thick cm.
- Vegetable oil, for grilling
- Lime slices for serving
Recipes with similar ingredients: cilantro, mint, coconut milk, lime juice, jalapenos, garlic, cumin, coriander, pepper red hot ground, scallops, zucchini, lime, chutney sauce
Recipe preparation:
- To make chutney sauce: mix cilantro, mint in a blender, coconut milk, lime juice, jalapenos, garlic, sugar and 1/2 tsp salt, grind until smooth. Shift sauce Chutney in a bowl, cover with foil and keep in a cool place until serving to the table.
- Cook the kebab: melt the cream in a pan butter. Add garlic, cumin, coriander, chili and 1/2 tsp. salts; cook, stirring for 4 minutes. Remove the pan from the stove. and cool a little.
- Preheat grill to medium temperature. Soak wooden skewers (4-6 pcs.) in water for 15 min. String on skewers sea scallops and slices of zucchini. Grease the grill with vegetable oil. Stir in the seasoned butter, then coat scallops and zucchini, salt. Place the barbecue on the grill and fry, until until the scallops become hard, for 3-4 minutes. with each side. Spread the skewers with the remaining spiced oil and serve with chutney sauce and slices of lime.
