This is one of the easiest “oh boy this is great” grilling recipes I know! A few basics to get started. Ask the fish man for 10-20 prawns and 10-20 sea scallops. That simply means that you’d like shellfish that come 10 to 20 per pound. When the prawns are thawed remove the main shell but leave the head and tail on. With a small knife slice the back of the prawn open and run the butterflied pieces under cold water to rinse away the brown stuff.
To clean the scallops, remove the muscle which is a little chip of flesh that comes off with the flick of your thumb.
Ingredients (serves 8):
1.5 lb 10-20 prawns
1.5 lb 10-20 sea scallops
24 wooden, 8 inch skewers (soak in water before using)
2 ripe peaches
1/2 cup diced onions
1/2 cup diced red peppers
1/4 cup grated fresh ginger
3 tablespoons sesame oil
1/4 cup lemon juice
1/4 cup agave syrup
2 tablespoons sambol chili paste
1/2 teaspoon salt
Take a skewer and run it through the back of the prawn tail, through the a scallop and then into the prawn head. The prawn should be ‘hugging’ the scallop. Place the skewered fish on a plate and keep cold in the fridge until service.
The sauce is easy, combine all of the ingredients in a blender and run until smooth. Store the sauce in a tall glass so when you’re ready to grill, dip the skewered shellfish in the sauce and place on the grill. Have everything else on your menu ready because these skewers cook very quickly, place on a hot grill and flip after 3 minutes, then after 3 minutes more remove with a spatula.
Save the remaining sauce and serve it at the table because it adds nice flavor and color to the plate for those who need more.