Grilled king prawns and scallops with wakame
Recipe
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10 minutes
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35 minutes
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45 minutes
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4 persons
Put a stylish appetiser on the table quickly and easily with this Big Green Egg recipe: grilled king prawns and scallops with wakame. Make it easy on yourself by grilling the king prawns and scallops on skewers in the kamado, then you can turn them at the flick of a wrist. If you prefer, you can serve them on the skewers. However, by removing the king prawns and scallops from the skewers and serving them on a bed of wakame in a pretty bowl, or in the hollow halves of the scallop shells, this starter instantly gains a luxurious appearance. Lay the shell halves on some sea salt to keep them in place. The garnish of parsley, spring onion and chilli is a colourful finishing touch.
INGREDIENTS
Marinade
- 1 organic lemon
- 3 cloves of garlic
- 3 tbsp olive oil
- 3 tbsp sweet soy sauce
Skewers
- 8 peeled king prawns (size 21/25)
- 8 scallops
- 1 tbsp sweet soy sauce
Garnish
- 2 sprigs of flat-leaf parsley
- 1 spring onion
- ½ red Spanish chilli pepper
- 150 g wakame
IN ADVANCE
- Finely zest the lemon for the marinade. Cut the lemon in half and squeeze out the juice. Peel the garlic and crush the cloves. Mix all the ingredients for the marinade and add salt and pepper to taste.
- Place the king prawns and scallops in a bowl and gently mix in the marinade. Cover and preferably leave to marinate in the fridge for around 2 hours.
METHOD
- Light the charcoal in the Big Green Egg. Heat with the basket and a half heat deflector from the Dual Zone Deflector Kit with a half drip pan and a half cast iron grid above it to a temperature of 180°C.
- In the meantime, pick the leaves off the parsley for the garnish and finely chop them. Cut the spring onion and the chilli pepper into thin rings. Set aside. Thread the king prawns and scallops onto skewers.
- Place the skewers on the grid, spoon over the leftover marinade from the dish and close the lid of the kamado. Grill the skewers for about 1½ minutes. Flip them over, brush with soy sauce and grill for another 1½ minutes. Repeat 2 more times until the king prawns and scallops are done.
- Remove the skewers from the kamado and carefully slide the king prawns and scallops from the skewers.
- Divide the wakame between shallow bowls or scallop shells and place 2 king prawns and 2 scallops in each bowl or shell. Sprinkle with the parsley, spring onion and chilli pepper.
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