Prawn and Scallop Skewers

Please any crowd with the combination off juicy prawns and creamy scallops.

Serves: 6
Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes


36 medium green king prawns, peeled, deveined, tails intact

24 scallops, trimmed

2 Tbsp olive oil

Sea-salt flakes, to season

1 mango cheek, flesh finely diced

1/4 red onion, finely diced

Juice of 1 lime

1/2 tsp sesame oil

Pinch dried chilli flakes

1/2 pineapple, peeled, cored, halved lengthways, thinly sliced

1/4 cup shredded coconut, toasted

Shredded mint leaves, to serve


Alternately thread 3 prawns and 2 scallops on a bamboo skewer. Repeat to make 12 skewers. Brush with olive oil and season.

Combine mango, onion, lime juice, sesame oil and chilli flakes in a small bowl.

Preheat barbecue grill and barbecue hotplate to high. Add pineapple to grill and cook for 3 minutes on each side or until caramelised. Add skewers to hotplate and cook for 3 minutes on each side or until prawns and scallops are cooked through.

Arrange pineapple on a serving plate. Top with skewers. Scatter over mango mixture and coconut, then sprinkle.