THESE skewers are quick and easy to prepare, fast to cook and taste fantastic. Wonderful for a stress-free dinner party or a posh barbecue.
Depending on the time of year, you can also use Manx queen scallops instead of king scallops, but beware of over-cooking. Left too long on the heat queenies turn into rubber bullets and are not pleasant to eat!
It’s also a nice flavour extra to use rosemary sticks as skewers. Soak the sticks first to prevent them burning on the barbecue or grill. Another extra touch is to add pieces of fruit such as mango or pineapple to the skewers, or maybe green pepper and red onion.
INGREDIENTS:
1 decent sized monkfish tail, bone removed
4 tbsp extra virgin olive oil
12 slices Manx smoked bacon rashers
skewers
12 Manx king scallops
juice of 1 lemon
METHOD:
1. Cut the monkfish into equal sized cubes similar in size to the scallops. If the scallops are big cut them in half. Season lightly with salt and black pepper.
2. Cover the smoked bacon with a piece of clingfilm and use a rolling pin to flatten the bacon so that it’s a thin as possible without breaking up.
3. Wrap each piece of monkfish and scallop with the bacon and thread onto the skewers (2 or 3 on each skewer).
4. Grill or barbecue for 8-10 minutes on each side, until cooked. Do not over-cook. If your barbecue or grill is hot the skewers will cook much quicker.
5. Squeeze a little lemon juice over the skewers and serve immediately.
