Ingredients Cajun Scallops Thai:
- Scallops (large) – 500 g
- Sea salt – 1 pinch
- Ground black pepper – 1 pinch
- Any tomato sweet and sour sauce – 75 g
- Chopped fresh herbs basil – 2 tbsp
- Chinese seasoning 5-in-1 – 1 tbsp
- Crushed garlic – ½ tbsp
- Courgettes (medium size) – 2 pcs.
- Young carrots – 100 g
Cooking Cajun Scallops Thai:
In cold water for at least 25-30 minutes long soak wooden skewers for canapes. Thaw cajun scallops. Rinse with water at room temperature, the wet paper towels. Cover and place in refrigerator. Meanwhile, chop zucchini into cubes or slices lengthwise. In a small bowl, prepare sauce by combining ready-made sweet and sour tomato sauce, basil, garlic and spices. Cast quarter, scallops soaked in it. The residue was put in the refrigerator. Now, heat the grill to medium heat. Cut a square of double-layer foil measuring 50 by 50 centimeters. Put in the center of carrots and zucchini. Pour salt and black pepper. Fold the foil in half, lock the edge of a double bend. Put the vegetables in the coals. Bake for about 10 minutes (no longer). After half-time to turn cautious. Then strung on a skewer marinated scallops. We spread them on the grill grate. Cooking along with vegetables for 8-10 minutes. For a couple of minutes until cooked cajun scallops again lubricate the small amount of sauce. Serve warm with vegetables, pita and tomato sauce. Bon Appetit!