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Recipe for :

Skewered Tempura King Scallops with Honey and Lime

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed the recipe, or the hsitory of the recipe, have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.


12 King Scallops
2 Red Peppers (cut into 1" squares)
4 wooden skewers
250 gms of Plain flour
Approx 1/2 bottle of ice cold sparkling water
3 tablespoons of Lime marmalade
The juice of 1/2 a Lime
2 tablespoons of clear Honey


  • Remove the orange roe from the Scallops and rinse and dry thoroughly with paper towel.
  • Mix the flour and sparkling water together in a large bowl.
  • Skewer 3 scallops and 3 pepper squares alternately.
  • Mix together the marmalade, honey and Lime juice in a separate bowl and place to one side.
  • Dip the skewers into the Tempura mix until covered.
  • Deep fry the skewers in hot oil (at 180ºC) until golden brown.
  • Serve the Tempura King Prawn Skewers crossed over each other on a bed of noodles that have been piled high on a plate. Drizzle the Lime & honey mix around the outside.

Serves 2