Grilled Scallop Kebabs

Grilled Scallop Kebabs Recipe - Delicious and Easy to Make

Preparation time: 15 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Nigerian Spicy Oysters is a flavorful and spicy dish that combines the briny taste of oysters with a tangy and spicy tomato sauce. This dish is perfect for seafood lovers who enjoy a bit of heat in their meals.

History

Nigerian Spicy Oysters is a traditional Nigerian dish that has been enjoyed for generations. Oysters are a popular seafood in Nigeria, and this recipe showcases the bold flavors and spices that are characteristic of Nigerian cuisine.

Ingredients

1.25 lb (567 g) large scallops
8 pieces (1 inch each) red or yellow bell pepper
8 pieces (1 inch each) green bell pepper
8 small whole onions, frozen and thawed
1 tsp fines herbes or italian seasoning
0.75 tsp lemon pepper
0.5 tsp garlic powder
0.25 tsp salt
1 tbsp + 1 tsp extra virgin olive oil

How to prepare

Rinse the scallops and pat them dry with paper towels.
Place the scallops in a large bowl along with the peppers and onions.
Add the fines herbes or Italian seasoning, lemon pepper, garlic powder, salt, and olive oil to the bowl and toss to mix.
Thread a quarter of the scallops and vegetables onto four 14-inch skewers, leaving a little space between the ingredients to ensure even cooking.
Coat a grill rack with olive oil and grill covered over medium coals for several minutes on each side, until nicely browned and the shrimp or scallops are cooked through.
Alternatively, cook for several minutes on each side under a preheated broiler.
Serve hot.

Variations

Add chopped bell peppers or jalapenos for extra heat.
Use coconut milk instead of tomato paste for a creamy twist.
Garnish with fresh cilantro or parsley before serving.

Cooking Tips & Tricks

Make sure to shuck the oysters carefully to avoid any shell fragments in the dish.

- Adjust the amount of cayenne pepper to suit your spice preference.

- Be sure to cook the tomato paste until it reaches the consistency of ketchup for the best flavor.

Serving Suggestions

Serve Nigerian Spicy Oysters with steamed rice or crusty bread to soak up the delicious sauce. A side salad or steamed vegetables would also complement this dish well.

Cooking Techniques

Shucking oysters

- Blending tomatoes into a paste

- Simmering oysters in sauce

Ingredient Substitutions

Use shrimp or fish fillets instead of oysters.

- Substitute olive oil for peanut oil.

- Use fresh ginger instead of powdered ginger.

Make Ahead Tips

Prepare the tomato sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the oysters in the sauce just before serving for the best flavor and texture.

Presentation Ideas

Serve Nigerian Spicy Oysters in individual bowls garnished with fresh herbs and a wedge of lemon. A sprinkle of cayenne pepper on top adds a pop of color and extra heat.

Pairing Recommendations

Pair Nigerian Spicy Oysters with a crisp white wine or a cold beer to balance the spicy flavors. A side of pickled vegetables or kimchi would also complement this dish nicely.

Storage and Reheating Instructions

Store any leftover Nigerian Spicy Oysters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 9g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 6g per serving

Vitamins and minerals

Vitamin C: 20% of the daily recommended intake per serving

Iron: 10% of the daily recommended intake per serving

Alergens

Contains: Shellfish

Summary

Nigerian Spicy Oysters is a rich source of protein and healthy fats, with a moderate amount of carbohydrates. It also provides a good amount of vitamin C and iron.

Summary

Nigerian Spicy Oysters is a delicious and spicy seafood dish that is perfect for a special dinner or a casual meal. With bold flavors and a rich tomato sauce, this dish is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Grilled Scallop Kebabs. It was a warm summer day, and I was at a family gathering in my cousin's backyard. The smell of sizzling meat on the grill filled the air, and I couldn't help but be drawn to the delicious aroma.

As I made my way over to the grill, I saw my cousin Johnny flipping skewers of succulent scallops and vegetables. The scallops were perfectly cooked, with a golden brown crust on the outside and a tender, juicy center. I knew I had to learn how to make them myself.

I asked Johnny for the recipe, and he gladly shared it with me. He explained that he had learned how to make the Grilled Scallop Kebabs from a friend who was a chef at a fancy restaurant in the city. The recipe was simple yet flavorful, with a marinade made from olive oil, garlic, lemon juice, and fresh herbs.

I was eager to try it out for myself, so I went to the store and bought some fresh scallops, cherry tomatoes, bell peppers, and red onions. I mixed up the marinade and let the scallops soak in it for a few hours to absorb all the delicious flavors.

When it was time to grill the kebabs, I threaded the scallops and vegetables onto skewers, alternating the colors for a beautiful presentation. I brushed them with a little extra marinade before placing them on the hot grill.

The sound of sizzling scallops filled the air, and I couldn't wait to taste the finished dish. When I took my first bite, I was blown away by the flavors. The scallops were perfectly cooked, with a smoky char from the grill and a burst of freshness from the vegetables.

I knew that this recipe would become a staple in my cooking repertoire, and I couldn't wait to share it with my family and friends. I hosted a backyard barbecue a few weeks later and served the Grilled Scallop Kebabs as the main dish. Everyone raved about how delicious they were, and I felt a sense of pride knowing that I had mastered the recipe.

Over the years, I have made the Grilled Scallop Kebabs countless times, each time tweaking the recipe slightly to suit my tastes. Sometimes I add a little extra garlic or a sprinkle of chili flakes for a spicy kick. Other times, I switch out the vegetables for whatever is in season at the farmers' market.

No matter how I make them, the Grilled Scallop Kebabs always bring back memories of that warm summer day in my cousin's backyard. They remind me of the joy of cooking and the pleasure of sharing delicious food with the ones I love.

I am grateful to my cousin Johnny for introducing me to this recipe, and I am grateful to all the people who have shared their culinary wisdom with me over the years. Cooking is a lifelong journey of learning and experimenting, and I am excited to see where it will take me next.