Scallop and Chorizo Skewers

Brochettes de Pétoncles et chorizo


400 g large scallops 20/30

2 tablespoons basil

6 slices of chorizo,

4 tablespoons olive oil,

salt and pepper.


1.In a mixture of water and milk, defrost 400 g of large scallops 20/30.

2.Prepare the skewers: Insert 4 chorizo slices in between 3 scallops

3.Mix 2 tablespoons of basil and 2 tablespoons of olive oil. Season with salt and pepper. Brush the skewers with this marinade and marinate for a few minutes.

4. Grill the skewers 4 to 5 min and serve with an arugula salad.

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