Seafood Skewers with Colorful Summer Salad
25—35 Min
This combination of salty and fruity-sweetness is simple to prepare, but great in taste: shrimp, scallops, and mango. The Kotányi Seafood spice blend teases out all the flavors and combines them into a great taste experience. The perfect accompaniment? A colorful salad with sweet and spicy dressing, berries, as well as crunchy cornflakes.
Ingredients 2 Portions
- 6 pc.Shrimps, medium size (without head, with shell)
- 4 pc.Scallop meat
- 2 pc.Mango
- 2 pc.Shallots
- 2 Wooden skewers
For the salad
- 150 gCherry tomatoes, yellow
- 150 gCherry tomatoes, red
- 4 tbsp.Cornflakes
- 4 tbsp.Blueberries
- 150 gBaby spinach
- 2 tbsp.Nuts (almonds)
For the dressing
- 250 mlPineapple juice
- 1 tbsp.Mustard, sweet
- 2 tbsp.Balsamic vinegar, white
- 3 tbsp.Olive oil
- 1 tbsp.Curry Powder
- 1 tbsp.Cayenne Pepper, Ground
- 1 pinchSea Salt, Coarse
Preparation
- 1
First, for the dressing, blend all ingredients in a blender to a creamy marinade.
- 2
Chop the nuts and dry roast them in a pan.
- 3
Wash the tomatoes and cut them in half.
- 4
Also wash the spinach and blueberries.
- 5
Peel the mango and cut into four cubes (similar in size to the scallops).
- 6
Peel and halve the shallots.
- 7
Thread the ingredients onto the wooden skewers – alternating between shrimp, shallots, mango, scallop. Per skewer 3 shrimp, 2 mango pieces, 2 scallops and 2 shallot pieces.
- 8
Season the skewers generously with the Kotányi Seafood Seasoning Blend.
- 9
Grill at 200 °C on both sides for one minute each. Leave over indirect heat until ready to serve.
- 10
Meanwhile, dry mix all the ingredients for the salad.
- 11
Pour the marinade over it and mix gently.
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