Shellfish Recipes
Scallop & Prosciutto Skewers w/ Corn Salsa
This is a lovely summery scallop dish that is fantastic prepared on the BBQ. Perfect for when fresh corn is in season (and a little fresh avocado wouldn’t go astray in the Corn Salsa). Use fresh or frozen Scallops, we used the 500g pack of frozen Tasmanian Scallops we stock in-store and online. If using wooden skewers remember to soak them in water before use, to prevent cracking and splitting on the BBQ.
Use: fresh or frozen Scallops
Serves: a various number depending on whether it’s an entree or main dish.
INGREDIENTS
For the Skewers
- 500g Scallops, fresh or defrosted
- 4 slices of Prosciutto
For the Corn Salsa
- Extra Virgin Olive Oil
- 150g fresh Corn Kernels
- 2 Limes, for juice and garnish
- 1 Red Capsicum
- ½ Red Onion, finely diced
- 3-4 ea Sliced Jalapenos, chopped
- Small bunch of fresh coriander, leaves picked and chopped
- Flaky Sea Salt
- Freshly Ground Black Pepper
METHOD
To make the skewers
- Clean the scallops by removing the roe and membrane that wraps around them.
- Cut each prosciutto slice into 3 long lengths.
- Weave alternating prosciutto and scallops onto metal skewers, set aside in the fridge.
To make the Corn Salsa
- Heat a pan with a little oil on the stove top, and once smoking hot, add the corn and sauté until charred. Remove from the heat and add the juice of one lime, then set aside.
- While the corn is charring, rub the red capsicum with a little olive oil and place onto a hot bbq or gas burner and char the skin until it is black. Then place the capsicum into a small bowl, cover with cling film and allow to sweat.
- Once the capsicum is cool, wash or scrape off the charred skin, cut into quarters, remove the seds and dice small.
- In a bowl add the charred corn kernels, roasted capsicum, diced red onion, chopped jalapeno, chopped coriander and some olive oil to taste.
- Season with a little salt and pepper and give it a good mix. Set aside.
To cook and serve
- Bring the scallop skewers up to room temperature. Season with a little olive oil and a pinch of salt.
- Heat your BBQ or grill pan until smokey hot and place your skewers onto the grill. Grill until coloured on each side (about one minute per side), then remove from the heat.
- Spread a layer of the corn salsa onto a serving plate and place the scallop skewers on top.
- Garnish with some more fresh coriander leaves, and a wedge of lime, then enjoy!
