Brochette literally means food cooked in a skewer. Scallops en brochette is recipe is another delicious dish that is easy to make. It is perfect for lunch or afternoon barbecues with family or friends. Rice or pasta would be a perfect match for this delicious meal.

Cooking tip: Do not overcook the scallops because we do not want them to shrink and become chewy. You may baste it with the leftover cooking liquid once in a while, so that it will not dry up.

 

Ingredients:

3/4 cup white wine

1 tablespoons lemon juice

36 scallops, cleaned

1 cup parsley sprigs

4 cloves garlic, chopped

4 slices bacon, cut into 5cm strips

30g butter melted

Salt and black pepper

Metal or soaked wooden skewers

For the sauce:

1 small onion, finely chopped

2 tablespoon white wine vinegar

1/3 cup thick cream

1/2 teaspoon corn flour

Lemon wedges for serving

 

First prepare the sauce by combining 1/3 cup reserved cooking liquid, onions and vinegar in a small saucepan over high heat. Bring it to a boil and then reduce the heat to low. Let it simmer for 5 minutes until the liquid is reduced to 2-3 tablespoons. Add the flour and the cream. Stir constantly until the mixture thickens. Set aside and keep warm.

Heat the wine and lemon juice in a medium sized pan over medium flame. Add the scallops and cook it for a minute or 2 until it becomes a little translucent. Turn the scallops at least once. Drain and then reserve the liquid.

Combine the garlic and parsley in a food processor or blender. Process them for 30 seconds or until they are finely chopped. Transfer the garlic and parsley mixture to a plate.

Coat a scallop with the garlic and parsley mix and then thread it on a skewer. Alternate it with a rolled baco strip. Place at least 3 scallops on a skewer. Do this for the remaining scallops and bacon. After, brush the skewered scallops and bacon with melted butter. Season them with salt and pepper.

Grill the brochettes for 4-5 minutes, turning them often until the bacon is cooked and the edges are browned. Serve immediately with lime wedges and the sauce.