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Rosemary, garlic, prawn & scallop skewers with lemon rice
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4 cloves garlic, crushed
6 sprigs rosemary, leaves only, finely chopped
3 tbsp olive oil
175g pack Waitrose Raw Scallops
16 large Madagascan raw peeled tiger prawns
1 medium courgette, halved and sliced
8 baby plum tomatoes
Finely grated zest and juice of 1 unwaxed lemon, plus extra to serve
2 x 250g packs Tilda Brown Basmati & Wild Rice
1. In a large bowl, mix the garlic, rosemary and half of the oil together, then toss with the scallops, prawns, courgette and tomatoes until well coated. Season and set aside for 10 minutes.
2. Meanwhile, preheat the grill to high. Thread the fish and vegetables onto 4 metal skewers. Grill for 3 minutes each side until thoroughly cooked.
3. Warm a frying pan over a high heat. Add the remaining oil. When hot add the lemon zest and cook for 30 seconds. Stir in the rice and lemon juice and cook for 2-3 minutes, season and keep warm. Serve the skewers on top of the lemon rice with extra lemon wedges to squeeze over.
Typical values per serving:
This recipe was first published in August 2017.