Skewer with scallops and king prawns. Marinated in herb butter, served with tangy citrus salad and parsley aioli. With high heat and shortly, these barbecue skewers for a quick, tasty appetizer.
16 scallops, you can use thawed scallops
16 raw king prawns (large scampi)
4 tablespoons herb butter
2 tablespoons olive oil
 Thread scallops and king prawns on skewers and turn them in herb butter. Leave them cool to marinate for about 30 minutes before baking/grilling.
 Cut fillets of the citrus fruits and press the rest of the juice out of them. Mix with olive oil.
 Bake or grill skewers on high heat for about 2 minutes on each side until they are golden in colour and cooked through.
 Serve skewers on a bed of citrus fillets and drizzle with the olive oil/citrus juice mixture.