Turkey and Melon Brochettes

A tasty and healthy barbecue often makes us feel good, and that is why you should most definitely try these great looking Turkey and Melon Brochettes ! Do not hesitate to marinate the meat chunks in advance, so that they are well coated with the mixture… Choose a virgin oil, as it is richer in antioxidants than non-virgin oil. Finely, In the same spirit, the addition of lemon and spices will also have a protective effect.

Turkey and Melon Brochettes

First, here is the list of the different ingredients you will need to prepare the Turkey and Melon Brochettes that serves 4 

  • 1 lb (450 g) turkey fillet
  • 1/2 melon cut into cubes
  • 1 lemon
  • A few spring onion limbs
  • 2 Tbsp Olive oil
  • 1 pinch of pepper

Now, here are the few steps you will need to follow to make the Turkey and Melon Brochettes in 15 minutes

First, begin by preparing the turkey fillet and cutting it into large cubes. Rinse the spring onions.

Then prepare 12 small skewers by alternating turkey cubes, melon cubes and spring onion slices. Sprinkle with lemon juice and olive oil. Add salt, pepper and let rest for 1 hour in a cool place or even better in the fridge, covered with cling film.

Finally, cook your small skewers or brochettes on the barbecue or on the grill of your stove or your oven for about 15 minutes by turning them several times while cooking then serve immediately with a nice plate of rice or a Kwak Tabbouleh Way . 

Côté Table, End of March Recipes

Côté Table is a source of comfort. It is especially savoured  in the company of people that you love. First these spring Leek Vinaigrette & Parmesan, then the Pan Seared Scallops in a Creamy Sauce that is a culinary classic. Today’s unavoidable recipe is the Marbled Brownies !

Spring Leek Vinaigrette & Parmesan

Spring Leek Vinaigrette & Parmesan / Poireaux Vinaigrette & Parmesan

Pan Seared Scallops in a creamy Sauce

Pan Seared Scallops in a Creamy Sauce / Poêlée de Pétoncles à la Crème

Marbled Brownies Marbled Brownies / Brownies Marbrés

Côté Table, tout repas est source de réconfort, surtout en compagnie de personnes qui nous sont chères. D’abord les Poireaux Vinaigrette & Parmesan puis la Poêlée de Pétoncles à la Crème qui sont un classique incontournable. Enfin, les Brownies Marbrés, un dessert classique, revisité mais tout simple et juste délicieux avec un clin d’oeil à toutes mes amies américaines !

Pan Seared Scallops in a Creamy Sauce

Côté Table, with its recipe of Pan Seared Scallops in a Creamy Sauce is the ideal solution when lack of time to make the purchases of the evening. These small seafood are delicate, easy to cook and very digestible.

Pan seared Scallops in a Creamy Sauce

Here is what you need to make this recipe of Pan Seared Scallops in a Creamy Sauce for 4 people

  • 600 g frozen scallop nuts
  • 200 g basmati or Thai rice
  • 150 g of frozen broad beans
  • 40 g of butter
  • 150 ml of liquid cream
  • Salt and freshly ground pepper
  • 1 small bunch of parsley or chervil, chiseled.

Now, here are the few steps to follow when preparing these Pan Seared Scallops in a Creamy Sauce.

Put the frozen broad beans in boiling salted water for 3 minutes then drain and set aside. In a large saucepan, boil 1/2 liter of salted water. Pour the rice, stir and cover to cook for about 10 minutes on very low heat.

In a large frying pan, sauté thawed scallops with half the warm butter, 30 seconds on each side. Set aside.

Add the cream to the pan and allow to thicken for 2 minutes. Add the broad beans and then the scallops. Stir and reheat for 30 seconds.

Season the rice with the remaining butter and half the chopped parsley. Place the rice in the center of 4 hot plates. Pour over the scallops, sprinkle with the remaining chopped parsley and serve without waiting.