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Shrimp and Scallop Brochettes


1/2 cup (125 ml) packed fresh basil leaves
2 tsp (10 ml) fresh rosemary leaves
OR 1 tsp (5 ml) dried rosemary leaves
2 cloves garlic
1/4 cup (60 ml) dry white wine, vermouth, or water
2 tablespoon (30 ml) olive oil
Salt and freshly ground black pepper to taste
16 medium shrimp (about 3/4 lb, 350 g)
16 large sea scallops

Combine the herbs, garlic, wine (or water), olive oil, and salt and pepper in an electric blender or food processor and puree until smooth. Pour half the herb sauce in a bowl and add the shrimp and scallops, tossing to coat thoroughly. Alternate shrimp and scallops on skewers and grill or broil for 5 to 8 minutes, turning once or twice, until slightly browned on the outside edges and the meat has turned opaque. Brush the reserved herb sauce over the brochettes and serve immediately.

Serves 4.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.