Sylphid and Undine loveeeeee cherry tomato.
Question by Don’ wanna: If there’s 10 people going to a BBQ, how many scallop skewers should I prepare?
1. How many scallops per skewer?
2. Should I be lazy and have scallops only or toss in cherry tomatoes or red bell pepper?
3. What kind of sauce should I cover it with? I found two: Lemon Juice/Olive Oil/Thyme/Salt+Pepper Or Parley/Chervil/Chives/Tarragon/Garlic/Olive Oil/Salt+Pepper. I’m leaning towards the first since I don’t feel like buying a bunch of herbs just for scallops. But I’m open to other suggestions.
4. Should I “marinate” the scallops in that oil or should I just apply it while grilling it?
5. How many of these skewers should I prepare for 10 people? I suppose at least 10…but there’s other food as well.
Any other tips are welcomed.
@guests
Considering that other people will bring Beef Short Ribs, Pork ribs, Chicken Wings, Sausages, Prawn skewers, corn, yam/potato, some other veggies, + other fruits, I don’t think more than 4 scallops per skewer and 3 skewers per person is required. But thanks for the very detailed answer. I really like your ideas and would definitely try it if it’s held at someone’s home but we’re going to bbq at a park and well, it’s too troublesome to be gourmet.
I don’t have any available white wine, so I’ll skip out on that but I’ll be sure to use the other ingredients. Sounds good.
Best answer:
Answer by Emma
5 per skewer, red bellpepper, the first one, marinate for no more than 15 minutes, one per person
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If there’s a stupid question like this on yahoo answers how many fucks should I give
tomato pepper sounds great, 15 skewers 2 scallops each, with tomato and pepper, now for the scallops, 2 pieces uncooked bacon and 8 ounces Dijon mustard in a blender till bacon smooth, brush over scallops, for get oils vinegars and dressings, this is outta this world. just brush around part of scallop that’s hitting the fire!
I would suggest four scallops per skewer, with a whole mushroom,small onions, and at least three skewers per person—I would suggest an olive oil, dry sherry, or dry white wine, lemon juice,and a pinch of dijon mustard, crushed garlic, with thyme, and parsley, toward the end I would pour melted butter, over the skewers—then use a olive oil herbed, dip, with lots of crushed garlic—and get a bottle of asian peanut dipping sauce, add some sherry, and hot sauce, with some brown sugar, and grated ginger–The salad could be the cherry tomatos, bell peppers, artichoke hearts, red onion, feta, olives, and a spinach salad with croutons, cherry tomatos, and blue cheese, with dried cranberrys–and french dressing, serve with garlic bread, with a marinated pesto filled tortillini,have a cheese and fruit tray, and small french pastrys for dessert, or small brownies, with vanilla ice creme