| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Basque |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Fresh lemon juice |
| 1/3 |
c |
Extra-virgin olive oil |
| 1 |
tb |
Minced garlic |
| 1/4 |
ts |
Hot red pepper sauce; or to taste (up to 1/2) |
| 1/2 |
c |
Coarsely chopped fresh herbs (any combination of parsley, sage, thyme, basil, marjoram, oregano, chervil, etc.) |
|
|
Salt and ground black pepper to taste |
|
|
TOSS TO COAT IN A SHALLOW BOWL: |
| 1 1/2 |
lb |
Sea scallops or large or extra-large shrimp, peeled, deveined if desired, or a combination (up to 2) |
| 2 |
tb |
Extra-virgin olive oil |
INSTRUCTIONS
A
Preparation time: 15 minutes Cooking time: 5 minutes Yield: 4 servings
Adapted from the "Joy of Cooking" by Irma S. Rombauer, Marion Rombauer
Becker and Ethan Becker (copyright 1997 Simon & Schuster, $30) Prepare a
medium-hot charcoal fire or preheat a gas grill or broiler. Make sure the
grill rack is clean and place it as close to the heat source as possible.
Mix together in a serving bowl part "A".
Place on the grill or under the broiler as close to the heat as possible.
Turn the shrimp after the first side becomes pink, 2 minutes or so; turn
the scallops when the first side becomes opaque, 2 to 3 minutes. Grill or
broil until the second side is pink or opaque; test one of the pieces by
cutting into it to make sure it is cooked through. Add the hot shellfish to
the herb mixture, toss gently, and serve immediately.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@aol.com
on Nov 10, 1997
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