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Grilled Shrimp-Scallops Aguachile

(Makes 6 Servings)

Sea Scallops – 1 pound fresh or frozen, large

Shrimp – 20 large, fresh or frozen, cleaned

Olive Oil – 4 Tablespoons

Sea Salt and Freshly Ground Black Pepper – to taste

Lime Juice – 1 1/4 cups, freshly squeezed (very important!)

Serrano Chile Pepper – 2 fresh, stemmed, seeded and chopped

Poblano Chile Pepper – 1 fresh, stemmed, seeded and chopped

Sea Salt – 1 teaspoon

Navel Orange – 1 medium

Pink Grapefruit – 1 medium

Red Onion – 1 cup, thinly sliced

English Cucumber – 1 cup, thinly sliced halved and seeded

Avocado – 1 medium, halved, seeded, peeled and diced

Cilantro – 3/4 cup, fresh and snipped

  • Thaw scallops and shrimp, if frozen.  Rinse scallops and shrimps; pat dry them with paper towels.  Toss them with 2 Tablespoons of the olive oil.  Sprinkle with sea salt and freshly ground black pepper to taste.  For a charcoal grill, grill scallops and shrimps on the rack of an uncovered grill directly over medium coals for 2 to 4 minutes or until nearly opaque, turning once halfway through cooking (do not overcook).  (For a gas grill, preheat grill.  Reduce heat to medium.  Place scallops and shrimps on grill rack over heat.  Cover and grill as above.)  Transfer scallops and shrimps to a cutting board.  When cool, slice scallops crosswise into rounds, and butterfly shrimps leaving tail intact.  Place them in a large glass or ceramic bowl; cover with plastic wrap and set aside.
  • In a blender or food processor, combine the freshly squeezed lime juice, diced serrano and poblano chiles and the 1 teaspoon of sea salt.  Cover and blend or process until smooth; strain through a medium-mesh sieve, reserving liquid.  Discard solids and pour liquid over scallops and shrimps, tossing to coat.
  • Cut a thin slice from both ends of the navel orange and the pink grapefruit so fruit will seat level.  Set fruit on a cutting board; cut down from the top of the fruit to remove peel and white pith.  Working over a bowl to catch juices, cut between a section and the section’s membrane, slicing toward the center of the fruit.  Turn the knife and slide it along the other side of the section next to the membrane to remove the section.  Repeat with all sections.  Discard any seeds.  Add fruit sections and the citrus juices to the scallops and shrimps mixture.  Cover and chill mixture from 1 to 24 hours.
  • Before serving, add the remaining 2 Tablespoons of the olive oil, sliced red onion, sliced English cucumber, diced avocado and fresh snipped cilantro to the scallops and shrimps mixture.  Season to taste with additional sea salt and freshly ground black pepper.  Serve in chilled martini, margarita or pilsner glasses or in shallow bowl.  Serve with tortilla chips.
  • Enjoy it!

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