Serves 2-3 as an Entree; 6 as an Appetizer
Ingredients
For the Skewers
- 12 fresh scallops
- 12 large fresh shrimp (21-25 count), peeled & de-veined
- 1½ cups warm buerre blanc sauce (see below)
- salt and pepper
- vegetable oil cooking spray
- chopped flat-leaf parsley for garnish
- lemon wedges for garnish
Red Pepper Beurre Blanc Sauce
- 2 tbsp shallots, finely minced
- ¼ cup white wine or dry vermouth
- ¼ cup freshly squeezed lemon juice or white wine vinegar
- 4 oz unsalted butter, cut into pieces
- salt to taste
- white pepper to taste
- 2 large red bell peppers
Suggested Side Dish
Special Equipment
- 6 skewers (if using wooden skewers, submerge in cold water & soak for at least 30 minutes)
How-to
Prepare Red Peppers for the Beurre Blanc Sauce
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Preheat the broiler and char the peppers until they blister and are blackened on all sides. Rotate them as they cook to char evenly
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Remove peppers from the heat and transfer them to a plastic or paper bag. Close the bag and let the peppers steam for about 5 minutes
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Rub the blackened skins from the peppers. Hold them under cold, running water and rub any burned pieces from the vegetables, if necessary
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Make a slit along 1 side of the peppers, lay them on a work surface, and scrape out seeds and membranes. Remove and discard the stems. Cut the peppers into several pieces, transfer to a broiler-safe dish, and reheat just until warm
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In a 1 quart stainless-steel bowl, mix the beurre blanc* (instructions below) with the peppers, and with an immersion blender or hand-held electric mixer, mix for about 10 seconds just until the sauce is pink and small pieces of peppers are visible. Set the bowl over a larger one filled with hot water to keep the sauce warm
Make the Beurre Blanc Sauce
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In a non-aluminum saucepan, combine shallots with wine; reduce to a syrupy texture
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Add lemon juice or vinegar and reduce. Remove from heat, add one piece of butter, stirring with a whisk to blend. Slowly add the rest of the butter until well combined
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Strain through a fine mesh strainer
Grill the Seafood Skewers
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Lightly spray a broiler pan with cooking spray. Thread 2 or 3 shrimp and 2 or 3 scallops on each skewer and lay them on the pan
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Season seafood lightly with salt and pepper on both sides
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Place on grill and cook about 4 inches from the heat for about 2 minutes on each side or until the shrimp turn pink and firm
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Spoon the sauce onto each of 6 small plates or a single platter
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Slide the seafood from the skewers and place on top of sauce. Garnish with chopped parsley and fresh lemon and serve with favorite grilled vegetables
Morton's Steakhouse
2 Seaport Lane
Boston, MA 02210
617-526-0410