Scallop skewers with rosemary, porcini mushrooms and chorizo
For 4 people
Preparation: 20 minutes
Cooking time: +/- 5 minutes
Difficulty level: **
For the marinade
- Juice of one orange
- Juice of half a lemon
- 1 tbsp olive oil
- 24 scallops
- 4 large porcini mushrooms
- 24 slices of chorizo
- 8 sprigs of rosemary
- Salt and pepper from the mill
- Prepare the marinade. Combine the orange juice, lemon juice, and olive oil and set aside.
- Remove the scallops and place them in fresh water to clean. Then drain and dry them on a tea towel.
- Clean the porcini mushrooms and cut them in half (or quarters if they are large).
- Point the end of the rosemary sprigs and then alternately place the mushrooms, chorizo slices and scallops onto the sprigs.
- Repeat the process until all ingredients are used up (you should have about 8 skewers). Arrange the skewers in a bowl and cover with marinade. Let the mixture marinate for about 30 minutes.
- Drain the skewers and grill them on a well-heated plancha grill for 2 to 3 minutes on each side. Just before the end of the grilling time, pour the marinade onto the plancha grill and let it caramelize. Season with salt and freshly ground pepper.
- Serve the skewers with a small arugula salad.
