Prawns & Scallops on Skewers

3:10 pm on 26 August 2011

This is just the ticket for seafood lovers. Serve it with a bottle of chilled sauvignon blanc for a great match.

Makes 12 / Serves 2-4
Time to prep 12 minutes
Time to cook 5 minutes


  • 12 large (raw) green prawns
  • 12 large scallops (about 200g)
  • 6 rashers thinly sliced streaky bacon
  • 2 Tbsp olive oil
  • Zest 1 lemon
  • 1-2 small dried bird's eye chillies, crushed, or ¼ tsp chilli powder
  • Salt and freshly ground black pepper
  • lemon wedges for serving
  • 12 small bamboo skewers, soaked in 30 minutes in warm water


1 If prawns are frozen, thaw them quickly in a sealed plastic bag immersed in a sink of warm water. Twist off their heads, then peel off shells, leaving the small piece of shell on the tail intact. Using a small sharp knife, slit down the back of each prawn and gently extract the red or black vein. Remove any visible black thread on the scallops. Rinse prawns and scallops and pat dry with paper towels.

2 Stretch bacon rashers with the back of a knife and cut each rasher in half. Wrap a piece of bacon around each scallop. Thread the prawns and scallops on bamboo skewers.

3 In a shallow dish mix oil, lemon zest, crushed chillies or chilli powder, a few pinches of salt and a little black pepper. Add the skewers and turn them to coat evenly with the seasoned oil. Cook skewers on a preheated barbecue hot plate over a high heat until bacon is golden, basting with any juices remaining in the dish. Serve garnished with lemon.

From Jesse Mulligan, 1–4pm

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