Scallop, black pudding and fig skewers

[minesamojito]

This skewer recipe utilizes the well loved pairing of scallops and black pudding, with the less common fresh fig, instead of the usual apple sauce, and I have to say it’s a bit of a winner. Figs are wonderful and in season at this time of year.
Simply skewer alternately plump scallops, quarters of fresh fig, and cubes of black pudding, crisp up over a hot BBQ grill for a few minutes each side, until the scallops are browned on the outside but still slightly undercooked through, (how I like them best) and the fig and black pudding crisp on the outside.
Season with a little coarse sea salt and freshly ground black pepper and a squeeze of lemon juice.
I served mine with a crisp salad and a piece of olive oil drizzled bruschetta. The flavours worked perfectly together, sweet plump scallops, crispy black pudding and juicy sweet caramelised fig.
Cheers
Marcus

[umhloti]

Lovely marcus . One of the many things i miss about africa is having afog tree in my garden .

Combination of different flavours go well together

[minesamojito]

a fog tree mate?

[moonhead]

Love scallops, black pudding and figs. Sounds like one to definitely try.

[minesamojito]

Brilliant moonhead, is a definite winner
Cheers
Marcus

[cannyfradock]

Marcus

Your skewer recipe (or can they be called "Sheesh") are mouth watering. I'm ashamed to say that I've never eaten scallops I do love black pudding and fresh figs though.

Many moons ago I worked in Corsica ....picking clementines and running a bar on a nudist beach (wages were crap but the perks were spectacular) and many fig trees lined the small lanes. On many occasions I would stop the car and stuff my face with ripe purple figs...all for free.

Jay Emery of www.dingley-dell.com/ introduced me to "skewer cooking" in a wood-fired oven. He used a couple of bricks to balance the long flat metal skewers on and threaded pieces of beef, onions, peppers and mushrooms on the skewer. He made a simple tray for the hearth out of a couple of layers of aluminium foil with the sides upturned. He also chopped up some finely sliced veggies in the tray with a little olive oil and placed under the shish to catch the juices.

After 4 or 5 minutes the shish was beautifully cooked with a little charring and then slid off the skewer into the makeshift alu tray which he plonked on the table. He then baked some simple flatbreads ...with a drizzle of olive oil, sea salt and Rosemary .....that was one of the best meals that I've ever eaten.

I giving a course on the weekend in clay oven building. In the afternoon I use one of Jays oven for oven management and everybody gets to make and bake their own pizzas.......just tempted to slip in your recipe with Jay's technique in the course.....No, not just tempted.....I'm going to try it.

Terry

[minesamojito]

Thanks Terry
The simplest heartiest meals are quite often the best
Really chuffed that you'll give it a go, a great combination is also chicken bacon and avocado
The trick with the scallops is to cook on a high heat and not overcook, they are lovely and sweet when fresh
Yep the bricks trick is a good one, although I usually use the tuscan grill for skewers.
The course sounds amazing.
Cheers
Marcus

[adm]

That sounds lovely. We cook black pudding and scallops together sometimes but pan fried - normally with a soft yolked quails egg as well. A round of black pudding, with a scallop on top and finally a quails egg on top of that.

I havent tried on skewers, or with figs though. Will give both a go. Did make a fig, gorgonzola and balsamic glaze pizza recently which was lovely.

By the way - if anybody's looking for good skewers for sheesh kebab or other skewer cooking, the Steven Raichlen branded flat ones are excellent. I will caution that they are quite big - 18" long. There are several widths offered, but I have the 3/8" wide ones which I think are about as wide as you need.

[rivergirl]

One of my favourite combinations!

[minesamojito]

Thanks, yes can second the raichlen skewers, I've got the 3/8" too
Cheers
Marcus