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/ GRILLED SEAFOOD SPIEDINI WITH CABBAGE SALAD, SALSA SALMORIGLIO
GRILLED SEAFOOD SPIEDINI WITH CABBAGE SALAD, SALSA SALMORIGLIO

GRILLED SEAFOOD SPIEDINI WITH CABBAGE SALAD, SALSA SALMORIGLIO

by Stefano Manfredi

INGREDIENTS

  • 8 scallops
  • 8 green king prawns, peeled and deveined
  • 24 cherry tomatoes
  • 2 cloves garlic, peeled and minced
  • 1 cup flat-leaf parsley leaves, roughly chopped
  • Half cup oregano leaves, roughly chopped
  • Juice of a lemon
  • Quarter cup extra virgin olive oil
  • Salt and pepper
  • Savoy cabbage salad (see following recipe)

SAVOY CABBAGE SALAD

  • ¼ (quarter) Savoy cabbage, tough outer leaves and core removed
  • 6 tbsp extra virgin olive oil
  • 4 tbsp red wine vinegar
  • Salt and pepper to taste

METHOD

On each of 8 skewers, start with a cherry tomato, then a prawn, tomato, scallop and finally a tomato. Lay the finished spiedini on a plate and refrigerate. In a bowl, mix the garlic, parsley, oregano, lemon juice and olive oil together. Just before cooking, remove the skewers from the refrigerator and brush with the olive oil mixture. Prepare a grill (or a large fry pan) by heating 2 tablespoons of extra virgin olive oil. Grill the spiedini on both sides. Serve with the cabbage salad some more of the salsa spooned on top.

To make the salad, finely slice the cabbage and place in a bowl. Dress with the olive oil and vinegar. Sprinkle with 2-3 good pinches of salt and toss well. Leave the cabbage for 30-45 minutes, giving it a stir occasionally. When ready to serve, toss with a few turns of fresh pepper.

Serves 4.