Grillspid with salmon, scallops and giant eggs

Ingredients for Grillspid with salmon, scallops and giant eggs

Instructions for Grillspid with salmon, scallops and giant eggs

To prepare the Grillspid with salmon, scallops and giant eggs recipe, please follow these instructions:

Clean the mushrooms and the scallops to the spikes. Take the shells off the prawns, but let the tail be seated. Also remove the intestinal cord. Cut the salmon into small rectangles as indicated above. Let all these ingredients marinate for at least 1 hour in a few deciliters of olive oil, juice of approx. 1/2 lemon, salt, pepper and a little finely chopped dill. Ingredients must be covered by marinade.

Rinse tomatoes, pepper and bell pepper for the vegetable accessory and cut it all in small tern.

Stir the vegetables in a little olive oil and season with salt and pepper.

Blend the black olives with capers and a little olive oil to make the sauce creamy / mayonnaise.

After sealing, lay fish, mushrooms and seafood on the spikes. Let the spikes go through the shrimp in two places. Sprinkle the spices with salt and pepper.

Boil the rice with a little saffron.

Grill the spikes approx. 7 minutes on each side.

Put a little sapphire rice, a little vegetables and sauce on each dish. Place the spikes on top of the sapphire rice and server. Give lemon boats and good bread to court.