Seafood Kebab

1. 1

   Marinade the scallops and monkfish for at least 2 hours - preferably overnight.

2. 2

   Seal the scallops and monkfish on a griddle or frying pan for 2 minutes.

3. 3

   Cook the langoustine in boiling water for 1 minute.

4. 4

   Thread the above with onion and pepper onto skewers. Grill, with squeeze of lemon juice on top, for 3 minutes.

5. 5

   To make the sauce: Melt the butter in a pan; add chopped chives and dill, then add the orange juice. Follow with the sweet sherry, soy sauce, salt and pepper. Boil to reduce liquid, stirring occasionally. Finally add parsley.

6. 6

   To serve, place the kekabs on a garnished plate with lemon and parsley and pour the sauce over.

* Per serving · 4 servings · Values may vary.

No additional tips available.