Grilled coquille skewers with thai cucumber dip

Name: grilled coquille skewers with thai cucumber dip
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Asian
Ingredients: 1 toe garlic; 2 cm fresh ginger; 2 el soy sauce; 1 el peanut oil; 16 deep frozen coquille or scallops, thawed; 2 candy cucumber; 1 lime; 1 Red pepper

Coquille skewers of the barbecue with garlic, soy sauce, ginger, cucumber, lime, red pepper, sugar, fish sauce and peanuts.

Ingredients

Kitchen Stuff

4 satay prickers
1 barbecue
1 hand blender with tray

Directions

Light the barbecue. Let the skewers soak in water for at least 30 minutes.
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.
Meanwhile, halve the cucumbers and remove the seed lists with a teaspoon. Cut into pieces and put into a tall cup.
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.
Place 4 scallops and grill for 3 minutes on the barbecue grill. Turn halfway.
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.