Soft and smokey Halibut and Scallop Brochettes, set to be a show stopper at the BBQ!
Serves 4.
Why choose halibut? Halibut is a sweet, meaty and versatile fish which can be appreciated in many ways. Cooking it on the BBQ will allow you to couple it with the sweetness of the prawns and scallops, to create a symphony of flavour.
Ingredients
24 button mushrooms
24 cherry tomatoes
8 rashers of smoked streaky bacon, cut into thirds
500g halibut, cut into 1-inch pieces
500g uncooked large prawns, peeled and deveined (Ask us at Veasey's for size 20/30)
500g King scallops
115g salted butter, melted
chive butter:
230g butter, melted
2 to 3 tablespoons minced chives
1 tsp smoked paprika
Directions
On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter and season well with salt and pepper.
Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.
Original recipe inspiration:
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