Family friendly

Barbecued seafood skewers with romesco sauce

Name: Barbecued seafood skewers with romesco sauce
Yield: 12
Ingredients: 12 scallops without roe; 8 spring onions, each cut into 4 lengths; 12 green prawns, peeled (tails intact), deveined; 6 asparagus spears, woody ends trimmed, each cut into 4 lengths, lightly blanched; Olive oil, to brush; Small lemon wedges, to serve; 1/3 cup (80ml) fruity or low-acid extra virgin olive oil; 10 hazelnuts; 10 blanched almonds; 1 slice white bread, crusts removed; 5 piquillo pimientos (about 100g); 1/4 teaspoon smoked paprika; Small pinch cayenne pepper; 4 garlic cloves; 2 teaspoons sherry vinegar; 1 ripe tomato, peeled, seeds removed, roughly chopped

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Simply grilled seafood with a squeeze of fresh lemon is always lovely, but with sweet, smoky romesco sauce it’s nothing less than superb.

12 scallops without roe
8 spring onions, each cut into 4 lengths
12 green prawns, peeled (tails intact), deveined
6 asparagus spears, woody ends trimmed, each cut into 4 lengths, lightly blanched
Olive oil, to brush
Small lemon wedges, to serve

Romesco sauce

1/3 cup (80ml) fruity or low-acid extra virgin olive oil
10 hazelnuts
10 blanched almonds
1 slice white bread, crusts removed
5 piquillo pimientos (about 100g)
1/4 teaspoon smoked paprika
Small pinch cayenne pepper
4 garlic cloves
2 teaspoons sherry vinegar
1 ripe tomato, peeled, seeds removed, roughly chopped

Method

1.

Soak 12 wooden skewers (or trimmed bay leaf twigs for a rustic look) in cold water for 2 hours to prevent scorching.
2.

Meanwhile, for romesco sauce, put 2 tablespoons of oil in a small saucepan over medium-low heat. Add nuts and cook, stirring, for 5 minutes or until golden. Remove nuts and drain on crumpled paper towel. Add bread to pan and fry for 2 minutes on each side or until golden. Allow to cool slightly, then place in a food processor with nuts, pimientos, paprika, cayenne pepper, garlic, vinegar, tomato and remaining oil, and blend to a paste, then season to taste.
3.

Slice or pull off any vein, membrane or hard white muscle from scallops. Rinse and pat dry with paper towel. Thread two pieces of onion onto a skewer. Curl up a prawn so the ends meet, and thread it onto skewer. Thread on two pieces of asparagus, then a scallop. Repeat with remaining onion, prawns, asparagus and scallops to make 12 skewers.
4.

Heat a barbecue grill plate or chargrill pan to medium-high. Lightly brush skewers with a little oil and sprinkle with salt. Cook for 1-2 minutes each side or until seafood is just cooked. Serve immediately with lemon wedges and a bowl of romesco sauce.