Moroccan-Style Scallop Skewers with Grilled Chorizo

Name: Moroccan-Style Scallop Skewers with Grilled Chorizo
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 serving(s)
Ingredients: Grated zest of 1 lemon; 2 tsp dried parsley; 1 tsp sugar; 1 tsp salt; 1 tsp ground ginger; 1 tsp ground coriander seeds; 1 tsp mild or spicy paprika; 1/2 tsp ground pepper; 1/2 tsp ground cumin; A pinch ground cinnamon; A pinch cayenne pepper; 1 1/2 lb (675 g) large scallops, patted dry; 1 chorizo sausage, cut into 1/4-inch (1/2-cm) thick slices; 8 medium wooden skewers, soaked in water for 30 minutes

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Preparation 10 min
Cooking 6 min
Marinating 15 min
Servings 4

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

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Ingredients

Dry Rub
- Grated zest of 1 lemon  
- 2 tsp dried parsley
- 1 tsp sugar
- 1 tsp salt
- 1 tsp ground ginger
- 1 tsp ground coriander seeds
- 1 tsp mild or spicy paprika
- 1/2 tsp ground pepper
- 1/2 tsp ground cumin
- A pinch ground cinnamon  
- A pinch cayenne pepper
Skewers
- 1 1/2 lb (675 g) large scallops, patted dry
- 1 chorizo sausage, cut into 1/4-inch (1/2-cm) thick slices
- 8 medium wooden skewers, soaked in water for 30 minutes

Preparation

Dry Rub
- On a plate, dry the lemon peel in the microwave oven for 2 minutes, stirring halfway through cooking. Let cool.
- In a bowl, combine the cooled lemon zest with the remaining ingredients.  
Skewers
- Preheat the grill, setting the burners to medium. Oil the grate.
- Coat the scallops with the dry rub. Thread the scallops onto the skewers, alternating with the chorizo slices. Allow to marinate for 15 minutes.
- Grill the skewers for 2 to 3 minutes per side or until the desired doneness. Serve as a hors d’oeuvre or as a main dish on couscous and a green salad.

Moroccan-Style Scallop Skewers with Grilled Chorizo

Categories

Ingredients

Dry Rub

Skewers

Preparation

Dry Rub

Skewers

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