Wednesday, February 9, 2011

Broiled Shrimp & Scallops

This is a beautiful dish. Delicious on top of linguine in garlic sauce or on a bed of red lettus leaves. Serve with an Italian salad, crusty bread and elegant wine.

  • 1 lb. medium shrimp
  • 1 lb. scallops
  • 1/2 cup olive oil
  • 1/3 cup chopped parsley
  • 3 garlic cloves, finely chopped
  • 1/2 cup dry unflavored GF breadcrumbs
  • Salt and Freshly ground pepper to taste
  • Lemon wedges
  • good dry white wine
  1. Shell and devein shrimp. Wash shrimp and scallops under col running water. Pat dry with paper towels.
  2.  In a large bowl, combine oil, parsley, garlic, breadcrumbs and salt and pepper. Add shrimp and scallops to mixture. Mix until well coated. Let stand 1 hour.
  3.  Preheat broiler. Remove shrimp and scallops from marinade. Gently press some extra breadcrumb mixture onto the the shrimp and scallops.
  4.  Place alternately on 4 to 6 metal skewers. Put skewers under hot broiler. Broil 2 minutes or until golden.
  5. Turn skewers over and broil on the other side 2 minutes or until golden. Serve immediately with lemon wedges. Makes 4 to 6 servings.
Source: Biba Caggiano-Northern Italian Cooking page78

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