Red Thai Curry Prawn & Scallop Skewers

Ingredients

Skewer Ingredients:

• 12 sea scallops (side muscle removed)
• 12 large prawns (peeled, deveined, tails on)
• Salt, to taste
• 1–2 tbsp neutral oil

Red Curry Lime Butter:

• 1/4 lb (4 oz) butter, softened
• 3/4 tsp chopped garlic
• 1 tbsp diced shallots
• 1 1/2 tsp red curry paste
• 1 1/2 tsp lime juice
• 1/8 tsp kosher salt (pinch)
• 1 tbsp chopped cilantro

Pre-Grill Brush:

• 2 tbsp neutral oil
• 1 tsp lime juice
• 1/2 tsp chili paste or chili oil
• Pinch salt

Finish:

• Red curry lime butter
• Fresh lime wedges
• Chopped cilantro (optional)

Directions

Red Curry Lime Butter:

1. Let butter come to room temperature (soft, not melted).
2. Mix butter, garlic, shallots, red curry paste, lime juice, salt, and cilantro until fully combined.
3. Taste and adjust lime or salt if needed.
4. Roll in plastic wrap or transfer to a container.
5. Chill until set.

Assemble Skewers:

1. Pat scallops and prawns very dry. Lightly season with salt.

Build 4 skewers, each with 3 scallops and 3 prawns:

1. Wrap 1 prawn around each scallop.
2. Skewer through both to secure.
3. Repeat, spacing evenly along the skewer.

Brush:

1. Mix pre-grill brush ingredients.
2. Lightly coat skewers.

Grill:

1. Preheat grill to high heat.
2. Cook skewers undisturbed for 1.5–2 minutes.
3. Flip and cook another 1–2 minutes.

Finish:

1. Baste with red curry lime butter during the last 30 seconds of cooking.
2. Remove from heat.
3. Squeeze fresh lime over top.
4. Garnish with chopped cilantro and more curry butter.