Broiled or grilled shrimp or scallops, basque style

1 Servings

Ingredients

Quantity Ingredient
½ cup Fresh lemon juice
⅓ cup Extra-virgin olive oil
1 tablespoon Minced garlic
¼ teaspoon Hot red pepper sauce; or to taste (up to 1/2)
½ cup 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:
1½ pounds Sea scallops or large or extra-large shrimp, peeled, deveined if desired, or a combination (up to 2)
2 tablespoons Extra-virgin olive oil

Directions

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@...

on Nov 10, 1997

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