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Barbecued Prawns and Scallops with Curry-apricot Sauce

Barbecued Prawns and Scallops with Curry-apricot Sauce is a modern American recipe for a classic dish of prawns and scallops marinated in a mix of apricot preserves, chillies, mustard and curry powder that are threaded onto skewers and barbecued and accompanied with any left-over marinade. The full recipe is presented here and I hope you enjoy this classic American version of: Barbecued Prawns and Scallops with Curry-apricot Sauce.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Additional Time:

(+60 minutes marinating)

Serves:

4

Rating: 4.5 star rating

Tags : CurryChilli RecipesSpice RecipesUSA Recipes


Ingredients:

120ml olive oil
100g apricot preserves
2 tbsp Dijon mustard
2 tbsp curry powder
2 tbsp garlic, minced
2 tbsp coriander leaves, chopped
4 tsp jalapeño chillies, minced
16 large prawns, peeled and de-veined (leave the tails on)
12 scallops
4 bamboo skewers, soaked in a bowl of water for at least 30 minutes

Method:

In a bowl, whisk together the oil, apricot preserves, mustard, curry powder, garlic, coriander leaves and chillies until thoroughly combined. Add the prawns and scallops and toss gently to coat. Cover with clingfilm then set aside in the refrigerator to marinate for between 40 minutes and 1 hour, turning occasionally.

Heat your barbecue, and when sufficiently marinaded thread four prawns and three scallops onto each skewer. Place on your barbecue and cook for about 3 minutes per side, or until the prawns are pink and cooked through. During the cooking time baste frequently with the left-over marinade.

Add any left-over marinade to a pan and bring to a boil. Serve as a dipping sauce to accompany the seafood skewers.