Shrimp and Scallop Sate
Category: Soups and Appetizers Rating: 5 Contributor: n/a



  • 2/3 cup dry sherry or dry white wine
  • 2 tbsp. onion, finely chopped
  • 1 tbsp. wine vinegar
  • 2 tbsp. vegetable oil
  • 1 tbsp. chopped dill
  • 2 clove garlic, chopped and crushed
  • salt to taste
  • 2 fresh red chili peppers, finely chopped
  • 12 large scallops, washed
  • 6 tomatoes, skinned
  • 12 large shrimp, in their shells
  • 1 tbsp. chopped sweet basil
  • 1 cucumber, cut into 1/2 inch slices
  • 1 large onion, finely

1. Place the sherry, vinegar, dill, and salt in a pan and bring to a boil. Reduce the heat to a simmer and add the scallops. Allow to simmer for 2 minutes. Remove the scallops and keep the liquid to use as the baste when barbecuing.

2. Skewer the shrimp, cucumber, and scallops alternately so that each skewer has three shrimp, three scallops, and three pieces of cucumber. Leave, covered, in a refrigerator.

3. Gently fry the onions in the oil for 3 minutes. Add the garlic and fry for a further minute. Add the chili and tomatoes and fry for another 5 minutes. Add the basil leaves and stir. Remove from the heat and leave to cool.

4. Place the sate on the barbecue or under a preheated high broiler and cook for 3-4 minutes on each side. Baste frequently with the reserved cooking liquid.

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