Brochettes de Coquilles St Jacques et Crevettes
(Scallop and prawn kebabs)

Scallop shell

Mussels, scampi tails, pieces of fish fillets (especially monkfish) and mushrooms are other possibilities for seafood brochettes. The brochettes can be served on a bed of boiled rice or rice pilaf. If possible, use only fresh herbs in the marinade.

Serves 4

450g scallops
450g raw peeled prawns
90g melted butter (for basting)
freshly ground black pepper
½ teaspoon paprika

For the marinade:

300ml white wine
2 tablespoons oil
tablespoon chopped tarragon
2 teaspoons chopped fresh mixed herbs - thyme, oregano, basil, parsley

For the béarnaise sauce (optional)

180g butter
3 tablespoons vinegar
3 tablespoons white wine
10 peppercorns, crushed
3 shallots, finely chopped
tablespoon chopped fresh tarragon stems, or tarragon leaves preserved in vinegar
3 egg yolks
salt and white or cayenne pepper
1-2 tablespoons finely chopped fresh tarragon or tarragon leaves preserved in vinegar
tablespoon chopped chervil or parsley lemon wedges (optional) for garnish
8 kebab skewers

1. Discard the small membrane adhering to the side of each scallop and put them in a bowl (not aluminium). Make the marinade: combine the wine, oil and herbs and pour this over the scallops and prawns. Mix well, cover and leave to marinate in the refrigerator for at least 2 and, if possible, up to 8 hours.

2. For the béarnaise sauce: melt the butter, skim any froth from the surface and allow it to cool until just tepid. Boil the vinegar and wine in a small saucepan with the peppercorns, chopped shallots and 1 tablespoon of the tarragon stems or leaves until reduced to 2 tablespoons. Allow to cool, then add the egg yolks, a little salt and pepper and whisk for 30 seconds until light. Set the pan over low heat or in a water bath (bain marie) and whisk constantly until the mixture is very thick. Take from the heat and whisk in the tepid butter, a few drops at a time. When the sauce has thickened, the butter can be added faster. Do not add the milky sediment from the bottom of the pan. When all the butter has been added, strain the sauce, pressing it well through the sieve. Add the rest of the chopped tarragon, the chervil or parsley and taste for seasoning.

3. To finish: heat the grill or barbecue. Drain the scallops and prawns and thread them on kebab skewers.
NOTE: the scallops are threaded through their diameter. Brush them generously with melted butter, sprinkle with black pepper and paprika and grill them with the rack about 7.5cm from the heat for 4-5 minutes, or until they are browned and tender. Turn them once during cooking and baste often with melted butter.

Serve the brochettes on a dish garnished with lemon wedges, and serve béarnaise sauce separately.

Back to Recipe Index