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

  • NFI's East Coast Sensory Workshop
    NFI in cooperation with the Food and Drug Administration and NOAA-SIP invites you to participate in an introductory level course for anyone wishing to polish their sensory skills at Quirch Foods, Miami, FL on March 3 and 4, 2015.
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    NFI’s 27th Annual Chowder Party registration is now open. Join us on Saturday, March 14th at 6:00pm – 7:30pm, at the beautiful Westin Boston Waterfront. For more information, please contact Suzanne at sarteaga@nfi.org or 703-752-8898.