These salmon and scallop skewers make for an ideal party or BBQ dish and are great fun to make…and eat! The tabbouleh is a delicious salad made from bulgur wheat, parsley and tomatoes – a perfectly healthy accompaniment!
Firstly, thaw out any frozen scallops. Then start with the tabbouleh. Boil the bulgur wheat as per the instructions on the pack (some require boiling, others can just be soaked) and then drain.
Clean and chop the spring onions. Halve the tomatoes, remove the skin and cut the tomato flesh into small cubes. Mix the spring onions, tomatoes, parsley and mint into the bulgur wheat. Stir in lemon juice and oil and season with salt.
Cut the salmon into cubes that match the size of the scallops.
Thread the Norwegian salmon and scallop alternately on skewers. Brush with chilli oil and grill the skewers for about one minute on each of the four sides.
Serve the skewers on a bed of the tabbouleh.