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Shrimp and Scallops to Kill For
The first night we tried this recipe, Phil described it as reminiscent of the fare at
Jacques' Cafe, one of our favorites for provincial French cuisine. Said Aliceann,
"Jacques would kill for this recipe." A name was born.
We have tried this same recipe using skewers and cooking over charcoal--with great success.
| 1 lb. sea scallops |
1 lb. large shrimp, shelled |
| salt and freshly ground black pepper to taste |
1/8 t. red pepper flakes |
| 1/2 t. paprika |
3 T. olive oil |
| 1 T. fresh tarragon |
2 T. lemon juice |
| 4 T. chopped scallions |
3/4 c. bread crumbs |
| 4 T. butter, melted |
lemon wedges |
- Put the scallops and shrimp in a large ceramic or glass bowl with all but the last
three ingredients. Toss well and refrigerate for 1 hour, covered.
- Mix the seafood with the bread crumbs to coat. Arrange them on a broiling pan and
brush with the butter. Broil for 5 minutes. Turn them and brush again. Resume broiling
for another 5 minutes.
- Serve hot with the lemon wedges.
6 servings
Source: Pierre Franey and Bryan Miller, The Seafood Cookbook
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