Jumbo shrimp and sea scallops get royal treatment with champagne sauce. These kebabs are oven-baked under the broiler. The pan juices contribute to the sauce.
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
- 16 extra-jumbo shrimp (16 to 20 per pound), shelled and deveined
- 16 small sea scallops (1-1/4 to 1-1/2 inch wide; 3/4 to 1 pound total) rinsed
- 1 small onion, thinly sliced
- 6 tablespoons butter or margarine
- 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dry thyme leaves
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon ground white pepper
- 1/2 cup dry champagne or dry white wine
- 2 teaspoons fine dry bread crumbs
- 2 large firm-ripe tomatoes, cored and cut into 3/4-inch-wide wedges
- 1/2 cup lightly packed fresh basil leaves or 2 tablespoons dry basil
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- Salt
- Basil sprigs (optional)
Preparation:
Insert an 8- to 12-inch skewer through tail of a shrimp. Next, slide a scallop on skewer so it lies flat, then let shrimp curve around scallop and skewer the head end. Repeat with remaining shrimp and scallops, putting 3 or 4 pairs on each skewer. Scatter onion evenly over a 10- by 15-inch baking or broiler pan. Set skewers on top of onion. Melt 2 tablespoons of the butter. Mix the melted butter, thyme, turmeric, and white pepper. Brush tops of shrimp and scallops with half of the butter mixture. Pour the champagne into pan.Broil 4 inches from heat until tops of shrimp are pink, 4 to 5 minutes. Turn brochettes over and brush with remaining butter mixture. Sprinkle seafood evenly with bread crumbs. Continue broiling until seafood is golden on top and white in thickest part (cut to test), 4 to 6 minutes. Set brochettes aside and keep warm. Pour pan juices through a fine strainer into a 10- to 12-inch frying pan and discard onion. Add tomato wedges, basil, sugar, and garlic. Cook on high heat, turning tomatoes gently and occasionally, until hot, about 1 minute. Reduce heat to medium and add remaining 4 tablespoons butter, stirring constantly to incorporate it into sauce. Add salt to taste. Spoon sauce and tomatoes onto a serving platter or 4 or 5 dinner plates. Set brochettes on sauce. Garnish with basil sprigs.
Yield: 4 or 5 servings
Source: Sunset Recipe Annual - 1988 (Lane Publishing) - out of print
Reprinted with permission.
