Scallops and chorizo on rosemary skewers recipe

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serves: 6
Skill: easy
Prep: 7 min
Cooking: 3 min
(may need an extra min)

Nutrition per portion

Calories 111 kCal 6%
Fat 7g 10%
  -  Saturates 3g 15%
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  • Try something different and cook these easy but delicious scallop kebabs on the barbecue this summer


    • 12 scallops
    • 12 thinly sliced pieces chorizo
    • 6 rosemary stalks
    • Olive oil 
    • Black pepper


    • Thread 2 scallops and 2 thinly sliced pieces of chorizo alternately onto 1 rosemary stalks, brush with olive oil and season with black pepper.

    • Repeat to make 6.

    • Cook on the barbecue for 3-4 mins, rotating, until cooked through.

    • Serve with lemon wedges to squeeze over.

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