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Shrimp & Scallop Wraps in Lemon Oil Print Email


1 cup of a flavorful extra virgin olive oil
juice and zest of 2 lemons
½ tsp salt
2 TBS Sambucca or anise liqueur
2 tsp fennel seeds
1 lb. raw shrimp, peeled and deveined
10 large sea scallops
1/2 lb. Italian Prosciutto, sliced thin into strips

special equipment: cedar grilling planks, soaked

In a small saucepan, heat olive oil until smoking. Cool 30 minutes, and then carefully whisk in lemons, salt, Sambucca and fennel. Cover pan and cool. Soak cedar plank(s), start grill.

Cut prosciutto into thin strips for wrapping. Wrap each shrimp and scallop in prosciutto and pin into place with toothpicks. Save leftover prosciutto for another use. Place shrimp and scallops in a shallow pan and drizzle with half of the infused olive oil. Soak for 30-60 minutes at room temperature, turning regularly.

Preheat grill to 375-400 degrees. Place soaked plank over direct heat, close lid, and heat until crackling and lightly smoking. Place wrapped shrimp and scallops on cedar plank, close lid and grill just until done, about 6-9 minutes. Serve shellfish over pasta, creamy polenta or risotto; drizzled with remaining olive oil. Serves 4-5
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