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Fay Dagneau
Grilled coquille skewers with thai cucumber dip
Coquille skewers of the barbecue with garlic, soy sauce, ginger, cucumber, lime, red pepper, sugar, fish sauce and peanuts.
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Ingredients
Directions
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Light the barbecue. Let the skewers soak in water for at least 30 minutes.
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Cut the garlic, peel the ginger and cut into slices. Spoon with the soy sauce, oil and fish. Leave to marinate in the refrigerator for 30 minutes.
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Meanwhile, halve the cucumbers and remove the seed lists with a teaspoon. Cut into pieces and put into a tall cup.
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Squeeze out the lime. Remove the stalk of the red pepper and cut into thin rings. Put half of the lime juice and puree to a dip.
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Place 4 scallops and grill for 3 minutes on the barbecue grill. Turn halfway.
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Cut the other half lime into wedges. Serve the coquille skewers with the cucumber dip, sprinkle with the rest of the red pepper and lime wedges.
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Nutrition
120Calories
Sodium24% DV570mg
Fat8% DV5g
Protein28% DV14g
Carbs1% DV4g
Fiber4% DV1g
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