Marinade the scallops and monkfish for at least 2 hours - preferably overnight. Seal the scallops and monkfish on a griddle or frying pan for 2 minutes. Cook the langoustine in boiling water for 1 minute. Thread the above with onion and pepper onto skewers. Grill, with squeeze of lemon juice on top, for 3 minutes. To make the sauce: Melt the butter in a pan; add chopped chives and dill, then add the orange juice. Follow with the sweet sherry, soy sauce, salt and pepper. Boil to reduce liquid, stirring occasionally. Finally add parsley. To serve, place the kekabs on a garnished plate with lemon and parsley and pour the sauce over.
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|Serving Size: 1 Serving (391g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 64 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 56mg||17 %|
|Sodium 207.9mg||7 %|
|Potassium 1176.4mg||31 %|
|Total Carbohydrate 13.2g||4 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 10.5g|
|Protein 34.5g||49 %|
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Calories per serving: 266
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