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Recipe for :

Seafood en Brochette

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

"Make sauce as close to serving time as possible. It is unsuitable for re-heating. Soak wooden skewers in water for an hour before grilling. This recipe is not suitable to freeze or microwave".


36 uncooked king prawns
750g(1 1/2lb) scallops
12 bacon rashers
30g (1oz) butter, melted
2 teaspoons lemon juice
1 clove garlic, crushed

Mousseline Sauce:
1/3 cup white vinegar
4 whole black peppercorns
1 bay leaf
3 egg yolks
185g (6oz) butter, melted
1/2 cup thickened cream

  • Shell and devein prawns, leaving tails intact, devein scallops. Cut bacon into 8cm lengths. Wrap bacon around scallops, thread scallops and prawns alternately onto skewers.
  • Brush the seafood with combined butter, lemon juice and garlic. Grill or barbecue until prawns are cooked and bacon crispy.

Mousseline Sauce:

  • Combine the vinegar, peppercorns and bay leaf in saucepan, bring to the boil, boil rapidly, uncovered until reduced by half, strain, discard peppercorns and bay leaf.
  • Blend or process egg yolks until combined, add half the hot bubbling butter gradually while motor is operating and mixture begins to thicken.
  • Add cooled vinegar mixture gradually.
  • Gradually add remaining butter to processor, continue processing until the mixture is thick.
  • Pour sauce into bowl, carefully fold in whipped cream.

Serve grilled brochettes with boiled rice and mousseline sauce.

Serves 6

Martin James