Piri-piri

Piri-piri

Ingredients:
1 lb / 500 g scallops
4 dried red chillies
1 teaspoon rock salt
3 tablespoons olive oil
3 tablespoons cider vinegar

Directions:
Finely chop the chillies and mix them in a bowl with all the
other ingredients. Marinate the shellfish in this sauce for
at least 30 minutes before cooking. Remove the scallops
from the marinade and grill them over hot charcoal for 2-
3 minutes each side.
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FISH AND SHELLFISH
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Chermoula is a fiery Moroccan marinade that works well
with any fish, and contains the distinctively fresh, knock-
out combination of cumin and coriander.