A very tasty marinade I like a lot for prawns or a combination of both scallops and prawns or Spot Prawns, or one of my favourites, halibut cheeks! I’ve used the marinade for small skewered appetizers too. The seafood/fish can either be barbecued or broiled. Simply increase the recipe according to the amount of fish or seafood you are using.
8 – 12 oz scallops, prawns or halibut cheeks
2 Tbsp. EVO
1 ½ tsp. stone ground Dijon Mustard
½ clove garlic, minced
Salt & pepper
1/8 tsp. or more to taste, red pepper flakes
½ – 1 tsp. fresh thyme (make sure you use fresh as it lends a wonderful sweetness)
Whisk all ingredients together pour over seafood, coating well. Marinate no longer than 3 hours in the fridge or 1 hour at room temperature.
Place the seafood on the well-soaked skewers and broil or barbecue for 2 minutes or so per side or until the prawns change colour and the scallops feel done. Best not to overcook the scallops or they will be dry and tough.
