Method
Serves 4
Thread scallops onto the skewers.
Heat the barbecue until really hot. Drizzle with Village Press
olive oil then stir-fry the vegetables and pork slices, tossing
frequently. Season to taste.
Take off and keep warm.
Brush scallops with oil and season. Barbecue for 20-30 seconds
each side.
Serve scallop skewers on vegetable stir-fry and dress with
tamarind dressing, chopped coriander and half a lime per plate.
Sprinkle with rice crust.
Terry says
Match with 2007 Black Barn Riesling.