12 shallots or small onions, peeled
2 courgette (zucchini)s, cut in 2 cm (3/4 inch) cubes
8 rindless streaky bacon rashers
16 scallops
12 button mushrooms
3 tbsp (1 1/2 oz) 40 g butter, melted
salt and pepper
2 courgette (zucchini)s, cut in 2 cm (3/4 inch) cubes
8 rindless streaky bacon rashers
16 scallops
12 button mushrooms
3 tbsp (1 1/2 oz) 40 g butter, melted
salt and pepper
method
1. Put the shallots or onions in a small saucepan with water to cover. Bring to the boil, lower the heat and simmer for 4 minutes. Add the courgettes and simmer for 2 minutes more. Drain thoroughly.
2. Stretch the bacon over the back of a knife and cut each rasher in half. Wrap half a rasher around each scallop. Thread the onions, courgettes, mushrooms and bacon-wrapped scallops alternately on 4 skewers.
3. Melt the butter and brush it over the kebabs. Sprinkle with salt and pepper to taste. Grill under moderate heat for 5-7 minutes, turning frequently.
2. Stretch the bacon over the back of a knife and cut each rasher in half. Wrap half a rasher around each scallop. Thread the onions, courgettes, mushrooms and bacon-wrapped scallops alternately on 4 skewers.
3. Melt the butter and brush it over the kebabs. Sprinkle with salt and pepper to taste. Grill under moderate heat for 5-7 minutes, turning frequently.
serving amount
serves 4
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