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Scallops With Tindooris

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1 kg (2 lb) fresh or frozen scallops, thawed if frozen
12 tindooris (see Note)
155 ml (5 fl oz/ ⅔ cup) olive oil
1 tablespoon lemon juice
1 tablespoon lime juice
teaspoon lemon pepper
teaspoon onion salt
Lemon and lime slices, to garnish


Serves: 7


Remove any dark veins, then rinse scallops and pat dry with absorbent kitchen paper. Rinse tindooris and halve lengthwise. Add to a saucepan of fast boiling water and cook for 1 minute. Drain and leave to cool.

Combine remaining ingredients, except garnish, in a large bowl. Put scallops into mixture and leave for 45 minutes -1 hour, stirring occasionally. Add tindooris during the last 15 minutes.

Thread scallops and tindooris onto oiled skewers and barbecue on rack over medium coals for 5-10 minutes, basting frequently with marinade. Scallops are cooked when opaque. Garnish with lemon and lime slices.

Note:- Tindooris are a vegetable the size of a gherkin with smooth dark green skin and a texture similar to courgettes (zucchini). They are obtainable from most Asian stores and supermarkets stocking exotic vegetables.

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