A delicious, sweet and spicy Moroccan dish
The honey and paprika makes for a tasty combination and works really well with prawns and scallops. This dish goes well with some couscous as a main or can be served as a starter. The prep time below includes marinating time- but the dish itself doesn’t take too long to cook.
Servings
3
Prep time:
130min
Cook time:
5min
Difficulty:
Easy
Ingredients
- 15 of scallops
- 6 raw tiger prawns
- 4tbsp olive oil
- 1.5tbsp lemon juice
- 1tbsp of ground garlic
- 1tbsp tomato puree
- 1tbsp red wine vinegar
- 1tbsp honey
- 1tsp sweet paprika
- 1tsp cumin
- 1/2tsp smoked paprika
- 1 bunch of fresh corriander (around 25g)
- Salt and pepper to taste
We served two king prawns and five scallops each. We served this as a main dish with a vegetable tagine as an accompaniment- but feel free to use more or less seafood as you prefer.
If using wooden skewers, soak these in water for some time before threading the seafood.
We used tiger prawns for this dish as they are bigger than king prawns- but feel free to use king prawns and use a few more.
Step by Step Instructions
Step 1
First, finely chop the coriander and set aside.
Step 2
Next, clean the scallops and remove any roe. Peel the prawns and set aside.
Step 3
In a large bowl, combine the cumin, paprika, honey, 3tbsp of the olive oil, lemon juice, vinegar, ground garlic and tomato puree. Mix everything well.
Step 4
Next, add the corriander to the bowl, and mix everything again.
Step 5
Add the prawns and scallops to the marinade, then mix everything to ensure the marinade evenly covers the seafood. Cover, then let this sit in the fridge for around 2 hours.
Step 6
Thread the scallops and prawns onto some skewers. Heat up a griddle pan, then brush on the remaining 1tbsp of olive oil onto a griddle pan.
Step 7
Cook the skewers on high heat for around 5 minutes, turning occasionally to ensure even cooking.
Step 8
The dish is now ready to serve. Enjoy!
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