Scallop and Vegetable Kebabs

½lb. sliced bacon
Salt and pepper
24 scallops
2 capsicum (peppers of any color) cut into 2.5cm pieces
24 cherry tomatoes
8 skewers

Herb Butter (for brushing on kebabs)
1.8oz. butter
2-3 cloves garlic finely chopped
2 tablespoons finely chopped parsley
2 teaspoons chopped fresh thyme or 1 teaspoon dried
2 teaspoons fresh basil or 1 teaspoon dried
Pinch ground nutmeg

Cook the bacon, drain it on paper towels and cut into 2.5cm pieces, season the scallops with salt and pepper. Thread four pieces of capsicum, three pieces of bacon, three scallops and three cherry tomatoes on each skewer, beginning with a piece of capsicum and alternating the order of the ingredients.
To make the herb butter, melt the butter in a small pan then add the rest of the ingredients.
Sauté for 30 seconds, then transfer to a bowl and use it to brush the scallop kebabs while cooking.
Cook the kebabs for 2-3 minutes each side until the scallops are cooked through.
Serve immediately.

February 9th, 2010

Posted In: Meat Poultry & Fish