Scallop Kebabs from The Times Cookery Book by Katie Stewart
Ask the fishmonger to clean the scallops and remove from shell. Rinse and cut each scallop into quarters, then sprinkle with the lemon juice and pepper. Trim the bacon rashers and stretch each one,...
Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
- Chef's knife
- Cutting board
- Skewer
Ingredients
- oil or butter
- 1 (8 oz) (225 g) tin pineapple cubes
- 8 streaky bacon rashers
- freshly milled black pepper
- juice of ½ lemon
- 4–6 scallops
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More Like This
Kebabs of Lamb from The Times Cookery Book by Katie Stewart
app.ckbk.com
Scallop Kebabs with Pancetta, Lemon, and Basil from The Barbecue Bible by Steven Raichlen
app.ckbk.com
Scallop Kebabs Recipe | ReaLemon and ReaLime
realemon.ca
Bacon, Tomato & Scallop Kebabs Recipe
cuisineathome.com
Mango Scallop Kebabs - alive magazine
alive.com
Lemon Scallop Kebabs
guidingstars.com
Lemon Scallop Kebabs
staging.guidingstars.com
Lamb Chops with Pineapple from The Times Cookery Book by Katie Stewart
app.ckbk.com