Moroccan-Style Scallop Skewers with Grilled Chorizo
Preparation
10 MIN
Cooking
6 MIN
Marinating
15 MIN
Servings
4

Moroccan-Style Scallop Skewers with Grilled Chorizo

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

  1. On a plate, dry the lemon peel in the microwave oven for 2 minutes, stirring halfway through cooking. Let cool.
  2. In a bowl, combine the cooled lemon zest with the remaining ingredients. 


Skewers

  1. Preheat the grill, setting the burners to medium. Oil the grate.
  2. Coat the scallops with the dry rub. Thread the scallops onto the skewers, alternating with the chorizo slices. Allow to marinate for 15 minutes.
  3. 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.