Special Occasions Recipes - Seafood Brochettes with Chili Butter Recipe

Ingredients

Serves 4

• 4 tablespoons lime juice

• 2 tablespoons olive oil

• 2 garlic cloves, crushed'

• 500 g/1 lb mixed seafood (raw prawns, fresh tuna, scallops)

• 50 g/2 oz butter, softened

• 2 hot chilies, chopped (preferably jalapeno)

• salt and pepper

• torn coriander leaves, to garnish

• plain boiled rice, to serve

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Method:

1. To make the marinade, put the lime juice, olive oil and garlic in a large bowl. Mix thoroughly to blend and add some salt and pepper.

2. Put the prepared seafood in the marinade (cut the scallops in half if they are very large) and stir gently until completely coated. Cover and refrigerate for at least 1 hour.

3. Remove the seafood from the marinade and thread on to wooden or metal skewers. Place them on the rack of a grill pan and brush with the remaining marinade.

4. Grill, turning occasionally, until cooked and tender, about 5 minutes. Baste with more marinade if necessary.

5. To make the chili butter, blend the softened butter with the chopped chilies until they are thoroughly mixed. Arrange the seafood brochettes on 4 serving plates on a bed of rice and put a pat of chili butter on top of each one. Scatter with torn coriander leaves.