Meal Planner

Meal Planner

Don't forget the fish! Make a weekly meal plan and grocery list using this printable planner before hitting the supermarket. Find four of our favorite new seafood recipes here.

Smoked Bacon Wrapped Shrimp and Scallops

Number of Servings: 
6
Ingredients: 
12 each Ocean Garden Mexican U/10 shrimp, peeled and deveined
12 each sea scallops, whole, cleaned and dried
7 each smoked bacon, sliced 1/8" thick
1 each red pepper, diced fine
1 each red onion, diced fine
1 each poblano pepper, diced
1 ounce sunflower sprouts, trimmed
1 tablespoon butter
2 pieces roasted chipolte, pureed
1 ounce capers, drained
8 ounces mayonnaise
Salt and black pepper
3 each lemons
Instructions: 

For the Skewers:
In a hot sauté pan quickly sear the bacon strip, set aside six pieces and dice the remaining two. Soak the bamboo skewers for an hour. Wrap the scallop with the bacon strips and then wrap the shrimp around the scallop. Do this twice for each Skewer. In a hot pan melt the butter then sear the peppers, onions and the two diced slices of bacon. Season with salt and pepper and toss in the sprouts. Remove from heat and set aside.
For the Mayonnaise:
Puree the chipotle peppers. In a bowl combine the cipoltle, mayonnaise and capers. Season with salt, pepper and squeeze of lemon.
To serve:
Rub oil on the skewers and season with salt and pepper. Grill over high heat keeping the exposed end of the skewer as far from the flame as possible. Drizzle the plate with the mayonnaise and sprinkle some of the pepper hash on top. Slice the lemon in two and grill the exposed side. Place on the plate and prop the skewer up on the lemon. Garnish with some cilantro or unheated sprouts and serve.
Source: Courtesy of Ocean Garden and Chef Chris Hollis, Blackstone Steakhouse in New York

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INDUSTRY SCOOP

  • GSMC Registration is Open!
    GSMC Registration is Open! The Global Seafood Market Conference is on January 27-29, 2015 at the Four Season Hotel in Las Vegas, NV. The majority of the NFI Committee/Council meetings will meet on January 26. If you have any questions, please contact Suzanne Arteaga, CMP at 703-752-8898 or sarteaga@nfi.org.