Scallops with Citrus Dressing

prep 10 mins cook 7–9 mins
  • 16 large raw prawns, heads removed
  • 24 fresh scallops, roe removed
  • 1 large ripe but firm mango, peeled, stoned and cut into chunks
  • 125 g (4 oz) mixed salad leaves
  • juice of ½ pink grapefruit
  • finely grated rind and juice of 1 lime
  • 1 teaspoon clear honey
  • 1 tablespoon raspberry vinegar
  • 75 ml (3 fl oz) lemon oil

Make the citrus dressing by mixing together all the ingredients in a small bowl.

Poach the prawns in simmering water for 2 minutes and drain.

Put the scallops, mango and prawns in a bowl and pour over 3 tablespoons of the dressing. Mix well to coat before threading them alternately on skewers.

Heat the oil in a large frying pan over a medium heat and fry the skewers for about 5–7 minutes, turning and basting occasionally until golden brown and cooked.

Arrange the skewers on plates with salad leaves and serve with the remaining dressing.

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