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Thread: Brochettes de Saint Jacques et gambas en marinade méditerranéenne

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    Bronze Member supermat's Avatar
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    Default Brochettes de Saint Jacques et gambas en marinade méditerranéenne

    Brochettes de Saint Jacques et gambas en marinade méditerranéenne

    Ingredients :
    Queen Scallops (Giant if you like !)
    Prawns (better if they are king size as well)
    6 soup spoon olive oil

    2 soup soon tarragon
    3 soup soon chopped chives
    3 mashed garlic cloves
    2 chopped shallots
    Salt and pepper.

    Recipe :
    Prepare the marinade mixing the olive oil, the chives, the shallots, the garlic, salt and pepper.
    Place sea food in marinade for approx 1.30 hour. At mid time, stir gently.

    Take them out, dry gently with absorbing paper
    Prepare the brochettes alternating scallops and prawns.
    Cook in the oven in grill mode for 4 to 5 minutes. Turn upside down at mid time.

    Wine advise :

    - ALSACE : Riesling, Gewurstraminer (this would be my number 1 choice)
    - Bordeaux : Graves like Château Carbonnieux (watch out, extremely expensive !!)
    - Bourgogne : Saint Véran, Pouilly fuissé, Meursault
    - Loire : Sancerre, Pouilly fumé
    - Provence : Bandol
    - Rhône : Tavel
    C'est en potant qu'on devient potiron

  2. #2
    Elite Member moomies's Avatar
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    Default

    This one sounds easy enough for me. Simple recipes often tastes the best! Thanks Would it be ok if I added some veggies on the skewers? Or should I just make vegetable side dishes to go with this? I'll probablly cook some rice.

    If you think it's crazy, you ain't seen a thing. Just wait until we're goin down in flames.

  3. #3
    Bronze Member supermat's Avatar
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    You taught me a word: Skewers...

    Thanks for that!!

    My advise would not to put veggies on the skewers unless you cook them first. 4 to 5 min in the oven will not be enough to cook them...

    Side veggies are good, what you can also organise is a fried rice:

    Ingredients:
    Very small prawns, chopped omelette, green peas and chopped ham

    Steem cook rice.

    In a wok (if you know what that is: chinese pan), put strong fire, 2soup spoons of vegetable oil. Once oil is real warm, put the rice in the wok, cook it stirring well. put all the above ingredients in the rice, cook well, stir regularly. Let fry for 10 minutes still stirring. You can add some curry powder if you like.

    THis is really good with brochettes!!


    C'est en potant qu'on devient potiron

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