Scallop Prawn and Vegetable Skewers

This Scallop Prawn and Vegetable Skewers recipe is a delicious light savoury meal for the brighter weather incorporating a variety of your favourite proteins. Perfect for seafood fans.


¼ cup dry sherry
1 tbsp. sesame oil
1 tablespoon fresh ginger root, grated
2 teaspoons light soy sauce
1 large garlic clove, crushed
Seafood and Vegetables
16 large sea scallops
12 jumbo prawns
8 squares each red and green bell peppers
12 medium mushrooms
4 metal or soaked wood skewers

Cooking Directions:

In a shallow cooking dish mix the sherry, oil, ginger root, soy sauce and garlic. Place the scallops and prawns in the marinade, turning to coat ingredients. Cover and refrigerate for 1 to 2 hours.
Drop pepper squares into a pot of boiling water for 1 minute, then drain. Remove seafood from marinade, reserving marinade. Place marinade in a small saucepan, bring to a boil, reduce heat and cook for 5 minutes. Keep warm. Thread skewers, alternating scallops, prawns, peppers and mushrooms.
Preheat grill to medium-high and oil rack. Place kebabs on rack directly over heat, close lid and cook for about 10 minutes or until seafood is opaque, turning once or twice and basting occasionally with the warm marinade.

Makes 4 servings
Count each serving as 3 proteins.

Blog Post by Claire Jackson